Puff-pastry tart with NUTELLA®

diff
8 port
5 ingr
90 min
Puff-pastry tart with NUTELLA®
Ingredients<br> for 8 portions

Ingredients
for 8 portions

2 Rolls of puff pastry
2 Eggs
1 Egg yolk
120 g Hazelnut flour
120 g Nutella® (15 g/portion)
STEP 1

STEP 1

Heat the Nutella® in a bain-marie on a low heat, constantly stirring it. Then, far away from the heat, add the whole eggs, one at a time, followed by the hazelnut flour. Beat it all with a whisk until you have a smooth, homogenous cream.

STEP 2

STEP 2

Roll a disk of puff pastry onto the sheet lined with baking paper and pour onto it the cream that you prepared, up to approximately 2 cm from the edge. Cover with the other disk of puff pastry and press down the edges with your fingers and with the flat side of a knife in order to fuse together the 2 pastry disks. Keep in the fridge for 30 minutes.

STEP 3

STEP 3

Take the tart out again and, using a fork, prick the surface to make decorative patterns as you wish, or using a knife, cut diamonds into the surface.

STEP 4

STEP 4

Beat the egg yolk in a bowl with one tablespoon of cold water and brush the tart. Then put it into the oven at 200°C for 25 minutes, then reduce the temperature to 170°C and cook for a further 10 minutes. Take the tart out of the oven and let it cool down on a cooling rack before serving.

Goodness is an open door.

The puff-pastry tart with Nutella® should be served hot or at least warm. Therefore, we recommend preparing everything and waiting to put it in the oven until you are at the table or comfortable on the sofa, ready to enjoy it.