Meet Italian Nutella Tart, is classic Italian dessert that’s crisp outside, soft inside, and full of creamy Nutella.
Looking for a cozy and indulgent treat that never fails to impress? This Italian Nutella Tart is a timeless favorite in many Italian homes. It features a buttery shortcrust pastry (pasta frolla) and a rich, gooey Nutella filling, all topped with a charming lattice crust. Perfect for Sunday lunches, birthdays, or just when you need something sweet to lift your spirits!
What Is Italian Nutella Tart?
This tart—also known as Nutella Crostata—is a classic Italian dessert made with shortcrust pastry and a thick layer of Nutella hazelnut spread. The texture is a perfect contrast between a crumbly shell and a soft, creamy interior. What makes it truly special is the way it holds moisture even after baking, thanks to a simple but clever trick during the oven time.
Ingredients for the Perfect Italian Nutella Tart
For the Shortcrust Pastry (Pasta Frolla):
- 200 g (1¾ sticks) butter at room temperature
- 75 g (⅔ cup) icing sugar
- 40 g (2 tbsp) honey
- 1/2 teaspoon vanilla extract or baking vanilla
- 1 egg yolk
- 2 g (1 tsp) salt
- 4 g (1 tsp) lukewarm water
- Zest of 1/2 lemon
- 300 g (2½ cups) flour 00 or all-purpose flour
For the Filling:
- 400 g (about 1½ cups) Nutella – or any other hazelnut spread
How to Make Italian Nutella Tart Step by Step
1. Make the Dough
In a large bowl, mash the soft butter with a fork until creamy. Add the icing sugar, honey, vanilla, and egg yolk, and mix well until smooth.
Dissolve the salt completely in lukewarm water. Stir this into the mixture, along with the lemon zest.
Gradually add the flour (sifted), mixing with the fork first, then kneading by hand just until a soft dough forms. Don’t overwork it—stop when it holds together and your hands are clean.
Transfer the dough onto a floured surface and knead gently 8–10 times. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours, ideally overnight.
2. Roll Out and Shape
Let the dough rest at room temperature for 10 minutes. Butter and flour a 20 cm (8 inch) springform pan.
Roll out the dough to a 7–8 mm thickness and cut out a circle for the base using your pan as a guide. Press it into the bottom of the pan.
With half of the remaining dough, roll two thin ropes (about 1 cm thick), twist them together, and lay this around the inside edge of the tart as a border. Freeze the remaining dough.
3. Add the Nutella
Warm the Nutella slightly in a bain-marie (hot water bath) until soft and spreadable.
Pour the Nutella into the crust and spread evenly with a spoon. The layer should be at least 1 cm thick to stay creamy after baking.
Place the entire tart into the freezer for 15 minutes to firm up the filling.
4. Make the Lattice
Take the remaining dough from the freezer and knead briefly to soften. Roll out to 3 mm thickness and cut strips about 1.5 cm wide using a pastry wheel.
Lay the first set of strips in one direction, spaced evenly. Lay the second set diagonally to form a lattice. Gently fold over the edges and brush with beaten egg for a golden crust.
5. Bake
Bake in a preheated static oven at 180 °C (355 °F) on the lowest rack for 35 minutes. Remove the foil, move the tart to the middle rack, and bake for another 10 minutes, or until the crust is golden and set.
Remove the tart from the oven, allow it to cool completely, and unmold it from the pan.
Tips for a Soft and Creamy Nutella Center
The secret to a Nutella tart with a soft center that doesn’t dry out during baking is to cover it with aluminum foil. This will trap the moisture inside, preventing the Nutella from drying out or burning on the surface.
Variations on the Classic Italian Nutella Tart
- Jam Version: Replace Nutella with your favorite jam (apricot, raspberry, cherry), and you will get the delicious classic Italian Crostata.
- Gluten-Free: Use a gluten-free flour blend suitable for pastry.
- Nut-Free: Use a chocolate spread without hazelnuts if needed.
- Mini Tarts: Make individual portions using tartlet molds and reduce baking time.
How to Store Your Italian Nutella Tart
Store your tart in an airtight container at room temperature for up to 3 days. If it’s particularly warm, refrigerate and let it sit at room temperature before serving to soften the filling. You can also freeze it for up to a month—thaw overnight in the fridge and bring to room temp before enjoying.
More Italian Crostata Recipes You’ll Love
Looking for more delicious tarts to try? Here are some of my favorite Italian crostata recipes—each with a unique twist. Whether you’re into fruity jams, creamy fillings, or almond-rich crusts, there’s something here to inspire your next bake.
Italian Nutella Tart – Easy Chocolate Crostata Recipe
Equipment
- 1 20 cm (8-inch) springform pan
Ingredients
- 200 g butter at room temperature
- 75 g icing sugar
- 40 g honey
- 1/2 teaspoon vanilla extract or baking vanilla
- 1 egg yolk
- 2 g salt
- 4 g lukewarm water
- Zest of 1/2 lemon
- 300 g flour 00 or all-purpose flour
- 400 g Nutella or hazelnut spread
Instructions
- In a large bowl, mash the soft butter with a fork until creamy.
- Add the icing sugar, honey, vanilla, and egg yolk, and mix well until smooth.
- Dissolve the salt completely in lukewarm water. Stir this into the mixture, along with the lemon zest.
- Gradually add the flour (sifted), mixing with the fork first, then kneading by hand just until a soft dough forms. Don’t overwork it—stop when it holds together and your hands are clean.
- Transfer the dough onto a floured surface and knead gently 8–10 times. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours, ideally overnight.
- Let the dough rest at room temperature for 10 minutes. Butter and flour a 20 cm (8 inch) springform pan.
- Roll out the dough to a 7–8 mm thickness and cut out a circle for the base using your pan as a guide. Press it into the bottom of the pan.
- With half of the remaining dough, roll two thin ropes (about 1 cm thick), twist them together, and lay this around the inside edge of the tart as a border. Freeze the remaining dough.
- Preheat the static oven to 180 °C (355 °F).
- Warm the Nutella slightly in a bain-marie (hot water bath) until soft and spreadable.
- Pour the Nutella into the crust and spread evenly with a spoon. The layer should be at least 1 cm thick to stay creamy after baking.
- Place the entire tart into the freezer for 15 minutes to firm up the filling.
- Take the remaining dough from the freezer and knead briefly to soften. Roll out to 3 mm thickness and cut strips about 1.5 cm wide using a pastry wheel.
- Lay the first set of strips in one direction, spaced evenly. Lay the second set diagonally to form a lattice. Gently fold over the edges and brush with beaten egg for a golden crust.
- Bake in on the lowest rack for 35 minutes. Remove the foil, move the tart to the middle rack, and bake for another 10 minutes, or until the crust is golden and set.
- Remove the tart from the oven, allow it to cool completely, and unmold it from the pan.
