This is certainly one of the most regressive desserts. Who can not remember his 4pm snack or breakfast from his childhood??!

Easy to do, fast to cook and much easier to eat. The crostata (pie or tarte) is a very common dessert here in Italy. You can always see it at some bar. It is just pasta and some marmelade or nutella. You can not miss it. Two simple ingredients but the best ones will make that dessert really good.

Yesterday I did some crostata with a leftover of some homemade kiwi marmelade lost since quite a time in the fridge. Huge success, 6 little boat shape tarts all gone within 5 minutes. Today I still had some pasta left but not enough kiwi marmelade, so I picked up in the nutella (after somebody else did it ). According to A. he prefered the kiwi one, but according from what I can still see that somebody likes this one too

Crostata di nutella

• Pate sucrée
• Nutella

1. Riscaldare il forno a 200°C.
2. Stendere la pasta su un piatto da torta con uno spessore di circa 4/5 mm.
3. Versare il nutella.
4. Infornare per circa 15-20 minuti.

Tarte au nutella

• Pate sucrée
• Nutella

1. Préchauffer les four à 200°C.
2. Abaisser la pate et l’étaler dans un moule.
3. Couvrir de nutella.
4. Enfouner pour 15-20 minutes.

Nutella tart

• Pate sucrée
• Nutella

1. Warm-up the oven at 200°C.
2. Roll out the pasta on 4 mm thickness and put it in a pie plate.
3. Cover it with some nutella.
4. Put in the oven for about 15-20 mns.

I had a lot of fun doing that fish. Isaw the stamp and I bought it immedietaly. Actually my son is still not in age to eat the eggwhite so it was for the centurion. The bottom of the  « aquarium » is made up of mash peas, sliced carotts as algea, and the stripes on the fish were homemade ketchup (you can find the orginal recipe at Sigrid‘s)…. just use your imagination to change this aquarium. I think I’ll try some other things with my niece Agathe this next week. Ihave to think about it!