I will admit that I personally am not in love with Nutella like so many other folks are. I really do find it a tad too sweet on it’s own. However, as just one ingredient combined with cream and egg yolk to be used as a filling in a buttery tart crust and I am won over. I actually have made this Nutella crostata three times before I was happy enough with the results to share the recipe. Initially I simply spooned the Nutella spread into the crust and baked it. Although my grandchildren loved it, I found it too sweet, and I also felt the filling seemed to dry out a bit by the second day. The next time I made the crostata I added just a little cream hoping to lighten the filling just a bit. I did find the filling smoother, and a little less sweet so I knew I was moving in the right direction.
My final attempt at this recipe gave me exactly what I was looking for. I added extra heavy cream to balance out the sweetness and to lighten the heaviness of the spread once it was cooked, as well as egg yolk to ensure the filling set. I really liked the final crostata and would certainly make it again in the future. Once again, this crust is my new favorite tart crust recipe that has been adapted from a recipe David Lebovitz posted on his blog. It is so quick and simple to mix and is a press in the pan crust which makes everything easier.
The recipe below is for a 10 inch tart pan with a removal bottom. I found the filling to be just the right amount for the size of the crostata. The only change I made in the original crostata recipe was to decrease the oven temperature a bit and cook the tart longer, as I wanted to be sure the filling cooked enough to set.
Deborah Mele 2011
- 1 1/2 Cups Nutella Spread
- 3/4 Cup Heavy Cream
- 2 Medium Egg Yolks
- 9 Tablespoons (128 Grams) Unsalted Butter, Softened
- 1/2 (115 Grams) Cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 Teaspoon Cinnamon
- 1 1/2 (345 Grams) Cups All-purpose Flour
- 1/2 (115 Grams) Cup Finely Ground Cornmeal
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/2 (115 Grams) Cup Finely Chopped Hazelnuts
Mix together the butter and sugar with a hand mixer until well blended, then add the egg and egg yolk and continue to mix just until smooth. In a separate bowl, mix the flour, cornmeal, salt, hazelnuts, baking powder and cinnamon. Add the dry ingredients to the butter mixture and mix just until the dough comes together. Preheat oven to 350 degrees F. Take about 3/4 of a cup of the dough mixture and set it aside. Press the remaining dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom. Mix together the Nutella, cream and egg yolks until well blended, then spoon the Nutella mixture into the crust and use a spoon to smooth across the bottom crust. Using your fingers, break up the remaining crust mixture into small pea sized pieces and gently drop along the top of the tart filling. Bake the tart in the preheated oven for about 25 to 30 minutes or until it is lightly browned and the sides are set. The middle may still be a little bit wobbly but will set as the tart cools. Remove from the oven and allow to come to room temperature before serving. Store in the refrigerator.