This Crostata alla Nutella (Italian Nutella tart) features a tender, buttery shortcrust and a luxuriously smooth chocolate-hazelnut filling. The pasta frolla shortcrust dough is simple to make, and the filling requires just three ingredients for a rich, restaurant-quality finish. Perfect with coffee, as an after-school treat, or as a special dessert.
Crostata alla Nutella is a twist on the classic Italian crostata di marmellata (jam tart), using chocolate-hazelnut spread for the filling. The pasta frolla dough is sweet, buttery, and slightly tender thanks to a small amount of baking powder. It’s a versatile pastry that works for fruit jams, nut pastes, and for creating sturdy lattice tops that bake beautifully.
This recipe keeps the filling soft and glossy by combining Nutella with warm heavy cream and a little butter. That step prevents the spread from becoming dry or grainy after baking, resulting in a velvety center that pairs perfectly with the flaky crust.
In Italy this tart is commonly served as a homemade snack, a birthday treat, or found in cafés. It’s approachable for bakers of all skill levels and makes a crowd-pleasing dessert anytime.
Ingredients
Notes on key ingredients:
- Unsalted butter — Use unsalted so you can control the salt level. Most of the butter goes into the dough; a small amount is folded into the filling for shine and richness. Use butter at room temperature for the dough.
- Granulated sugar — Sweetens and helps the crust brown.
- All-purpose flour — The main structural ingredient for the pastry.
- Kosher salt — Enhances flavor.
- Baking powder — A touch of leavening keeps the shortcrust tender.
- Egg and egg yolk — Provide binding, richness, and color.
- Nutella — The chocolate-hazelnut spread is the star. This recipe was developed using Nutella; other spreads will vary slightly in texture and sweetness.
- Heavy cream — Warmed and mixed into the Nutella to keep the filling soft during and after baking.
See recipe card below for exact ingredient amounts and measurements.
If you want a practical guide to stocking baking essentials, consider building a pantry checklist with the basics used in many tart and pastry recipes.
Essential baking pantry
A well-stocked pantry saves time and helps you bake with confidence. Keep staples like flour, sugar, butter, eggs, baking powder, and good-quality chocolate or spreads on hand.
Instructions
Below is a clear, step-by-step process to make Crostata alla Nutella from the pasta frolla dough through assembly, baking, and serving. Photos illustrate each stage; the written instructions include timing and tips for best results.
1. In a stand mixer fitted with the paddle (or using a hand mixer), beat room-temperature butter with granulated sugar on medium speed until creamed and well combined. Scrape the bowl as needed.
2. Add flour, salt, and baking powder and mix on low-medium until the mixture resembles fine breadcrumbs. Scrape the bowl to ensure even distribution of any remaining butter.
3. Add the whole egg and the extra egg yolk and mix on low until the dough just comes together. Avoid overmixing to keep the pastry tender.
4. Form the dough into a rectangle, then divide it into two portions: about two-thirds for the tart shell and one-third for the lattice and trim. Flatten each piece into a disc, wrap, and chill.
5. Roll the larger portion of dough between two sheets of parchment to about 1/8 inch (3 mm) thick, then transfer and press it into a 9-inch tart pan. Trim the edges and chill the lined pan for at least 30 minutes.
6. Combine scraps with the reserved dough, roll between parchment, chill briefly, then cut into 1-inch (2.5 cm) wide strips for the lattice. Keep strips chilled until ready to assemble.
7. For the filling: gently heat heavy cream with the butter until it just begins to bubble at the edges (do not boil). Remove from heat, let cool slightly, then pour over measured Nutella. Whisk slowly and patiently until the mixture becomes smooth and homogenous.
8. Spoon the Nutella mixture into the chilled tart shell and smooth the surface. Arrange half the lattice strips in one direction across the tart, spaced about 1 inch apart, and lightly press the edges to seal. Lay the remaining strips at an angle to form a cross-hatched lattice. Trim overhangs and return the assembled tart to the refrigerator for 30–60 minutes to ensure the dough is thoroughly chilled.
9. Preheat the oven to 350°F (177°C). Bake the crostata for 30–35 minutes until the lattice and edges are lightly golden. Cool on a rack, then refrigerate the whole tart for at least one hour before slicing so it cuts cleanly. Dust the border with cocoa powder just before serving.
- Chill the rolled dough before cutting strips; chilled strips hold their shape better when you weave the lattice.
- If strips become too soft while assembling, return them to the refrigerator for a few minutes to firm up.
- Chilling the fully assembled tart before baking prevents the butter from melting too quickly and keeps the crust crisp and tender.
Variations
Try these simple variations to modify flavor and texture:
- Hazelnut topping: Scatter chopped toasted hazelnuts over the filling before adding the lattice for extra crunch.
- Citrus zest: Fold a teaspoon of grated lemon or orange zest into the pasta frolla for a bright contrast to the Nutella.
- Espresso notes: Stir a small amount of instant espresso powder into the warm cream mixture to deepen the chocolate flavor.
Equipment
Useful tools include a 9-inch round tart pan with a removable base (for easy unmolding), a half-sheet baking pan to protect the oven from any spills, parchment paper for rolling and transfer, and a pastry wheel or sharp knife to cut lattice strips.
Storage
This tart slices more cleanly when chilled. Keep it well wrapped in the refrigerator for up to 5 days. For longer storage, wrap slices or the whole tart tightly and freeze for up to 3 months. Thaw in the refrigerator before serving and unwrap to avoid condensation on the crust.
Recipe
Crostata alla Nutella (Italian Nutella Tart)
This crostata has a tender, buttery crust and a rich chocolate-hazelnut filling made with just Nutella, cream, and butter. It’s ideal for coffee, snack time, or dessert.
Author: Kathleen Culver
Prep time: 45 minutes • Cook time: 30 minutes • Chill time: 2 hours • Total: about 3 hours 15 minutes
Yield: 12 servings (9 inch tart pan)
Ingredients
Pasta Frolla Dough
- 170 g unsalted butter, room temperature (about 6 oz, 12 tbsp)
- 100 g granulated sugar (1/2 cup)
- 300 g all-purpose flour (2 1/2 cups)
- 2 g kosher salt (1/2 tsp)
- 1 tsp baking powder
- 1 large egg
- 1 large egg yolk
Nutella Filling
- 450 g Nutella (16 oz)
- 125 mL heavy cream (1/2 cup)
- 28 g unsalted butter (2 tbsp)
Decoration
- 10 g cocoa powder (about 2 tbsp) for dusting the border
Instructions (condensed)
- Cream butter and sugar, then add flour, salt, and baking powder until the mixture looks like fine sand. Add egg and yolk; mix until dough just comes together.
- Divide dough into two pieces (2/3 and 1/3). Roll the larger piece to 1/8″ and line a 9-inch tart pan. Chill 30 minutes. Roll the smaller piece, chill, then cut into 1-inch strips for lattice.
- Warm cream and butter until bubbling at the edges, then whisk into Nutella until smooth. Fill the chilled tart shell with the mixture and smooth the top.
- Arrange lattice strips over the filling, trim edges, and chill the assembled crostata 30–60 minutes. Bake at 350°F (177°C) for 30–35 minutes until lightly golden.
- Cool on a rack, then refrigerate at least one hour before slicing. Dust edges with cocoa powder just before serving.
More Tarts
If you enjoy this Nutella crostata, try other variations of shortcrust tarts such as pasta frolla (quince tart), chocolate coffee mascarpone tart, pear tart with hazelnut frangipane, or tarte aux figues for seasonal fruit options.
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Pasta Frola (Quince Tart) -
Chocolate Coffee Mascarpone Tart -
Pear Tart with Hazelnut Frangipane -
Tarte aux Figues (French Fig Tart)
