Hazelnut tart with Nutella filling

A hazelnut tart made with hazelnut shortcrust, a Nutella filling and chopped hazelnuts on top.

Course Dessert

Cuisine Italian

Keyword crostata, hazelnut, hazelnut tart, nutella, nutella tart

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 639kcal

Author Eva

Add the flour, hazelnut meal, sugar, baking powder, vanilla and butter to a food processor. Blitz to combine. Add the eggs and start the blades again until the dough comes together. Do not overwork or the heat from the food processor might excessively soften the dough.
Separate ⅓ of the dough, wrap it in cling film, and place it in the freezer. Press the rest of the dough onto a tart pan covering the bottom and part of the sides. Prick the bottom and sides with a fork and place in the fridge for 15 minutes.
Spread the Nutella all over the bottom of the crust but not the sides. Take the other dough portion out of the freezer and grate all over the Nutella layer. Scatter the chopped hazelnuts all over.
Bake in the preheated oven at 180C (356F) for 30 minutes, or until the top and sides look golden.

Store refrigerated in an airtight container for up to 5 days.
The nutritional information provided is made with an online calculator and only meant to be used as a guideline.