Country of Origin - Italy
Preparation Time45 minutes
Cooking Time1 hour and 30 minutes
DifficultyEasy
Tags dessert

Description

A yummy and easy to make dessert with Nutella, the iconic chocolate hazelnut spread. Great for kids, or with tea and coffee, or as a post-dinner dessert.

Nutrition Facts
Per 116 g Serving Size
Amount Per Serving
Calories
591 kCal
Calories from Fat
320
% Daily Value*
Total Fat
35.5 g
54.6%
Saturated Fat
18.2 g
91.2%
Cholesterol
52.3 mg
17.4%
Sodium
126.1 mg
5.3%
Total Carbohydrates
61 g
20%
Dietary Fiber
2 g
8%
Sugars
38 g
Protein
6 g
12%
Vitamin A    2% Calcium    2%
Magnesium    9% Iron    9%
Vitamin C    0% Potassium    1%
Vitamin D    0% Folate    14%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
White wheat flour,all-purpose,enriched,bleached 11 oz
Unsalted Butter 5 oz

should be cold and cut in pieces

Granulated sugar 5 oz
Whole egg, raw 1
Table salt 0.1 oz
Cocoa butter oil 4 oz

Melted cocoa butter. You can melt it over a double boiler.

Chocolate-Hazelnut Spread (Like Nutella) 14 oz
Fluid cream,hvy whipping 1 Tablespoons (1/2 fl oz)

Optional, to brush on the crust for better browning. Could also use egg was instead.

Recommended Ingredients and Equipment

1 Prepare your ingredients. Melt the cocoa butter on a double boiler, or if paying extra attention not to overheat it, in the microwave, heating it up at intervals of 30 seconds followed by one minute off. If you don't have or don't want to get cocoa butter you can substitute plain chocolate or even more nutella. Cocoa butter will yield a creamier, tastier crostata though.
2 Put the sugar and the butter on a stand mixer and mix them at low speed for 2 minutes. You can do it also manually but not with your hands, since you want the butter to stay cold.
3 add the egg, the salt and then slowly add the flour. Keep mixing at low speed until all the butter has mixed properly and you don't see anymore any white butter speckles in the dough.
4 Scrape the dough out, it would be a little soft, make a ball, wrap it in plastic film and put it in the fridge to rest for at least 30 minutes.
5 Take a tart pan, butter it and dust it with flour
6 In the meanwhile, prepare the filling, mixing the nutella with the melted cocoa butter.
7 Stir till the cream is nice and smooth. The cocoa butter will be still warm, it will help solidify the cream once it cools down. Start to pre-heat the oven at 350F/180C
8 Time to roll the dough : divide it in two parts, one about two thirds in weight and the other of course one third. The former will be used for the crust, while the latter for the top. Roll the two thirds till the dough is big enough for the pan. Use the rolling pin to transfer it to the pan.
9 Cut the extra dough and using your fingers make sure the dough sits properly on the pan. Use a fork to poke holes all over the crust to prevent it from swelling. Put it in the oven for about 10-15 minutes, until it's solid but not yet fully cooked.
10 Pour the filling inside, using a spatula to make sure it's distributed uniformly. Roll the rest of the dough, and use a pizza/ravioli cutter to cut stripes of dough.
11 Carefully cut and place the strips on top of the crostata, traditionally we use diagonal patterns but up to your creativity!
12 Once you're done with the stripes, use cream or egg wash to brush its surface, for better browning.
13 Bake for about 30 minutes, or when it's golden brown.
14 Let it cool and serve it... servings ideas are some fruit, some whipped cream or some gelato!