Nutella tart

There is nothing more inviting than a delicate tart, a type of dessert that stands out thanks to the incredible variety of ingredients that can be used to make its filling, allowing us to create something rather unusual as well as deeply satisfying and enjoyable. So, here's our Nutella tart recipe: a dessert made throughout Italy with one of the most popular spreads in the world. The base is composed of a simple shortcrust pastry, nicely crumbly but not too thin, finished with a layer of Nutella and decorated, if you wish, with icing sugar. The criss-cross strips of pastry give the tart (which according to legend has ancient Neapolitan origins) its distinctive appearance. However, you can decorate the surface with the pastry patterns of your own invention: are you ready to make this lovely Nutella tart?


  • "00" flour 500 grams
  • sugar 200 grams
  • butter 200 grams At room temperature
  • egg 3 units
  • baking powder 7 or 8g of vanilla flavoured baking powder
  • vanillin 1 sachet
  • Nutella 750 grams
45 minutes Total time
30 minutes Active time
Serves 12 persons
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Combine the flour, sugar and yeast on a pastry board or work surface, make a well in the centre and add the eggs, butter and vanilla. Mix everything until you get a smooth and homogeneous dough, then let rest for 30 minutes wrapped in foil. Roll out the pastry to about 1 cm, roll it around a rolling pin and slide it over a 26cm diameter cake tin. Cut off the excess dough, prick the bottom with a fork and level out the Nutella on the pastry base with a spoon. Using the excess pastry dough pieces, make some strips to form a criss-cross pattern on the surface of the Nutella tart. Bake the tart in the oven at 180°C for about 30 minutes.

If you are a fruit lover, you could replace the principal ingredient, Nutella, with a nice chestnut puree.
The tart is a dessert which some claim originated in Italy, widespread across many of its regions, and now there are many new interpretations and revisitations of the basic approach across Europe.

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