Nutella Crostata Recipe

Make the dough

In a medium bowl whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/4 tsp salt. Add 12 tablespoons cold cubed unsalted butter and, using a pastry cutter or two forks, cut the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.

Bind the dough

Stir in 1 teaspoon vanilla extract and 1 egg yolk. Use a spatula or your hands to bring dough together — if it feels too dry add up to 1 tablespoon cold water, 1 tsp at a time, until it holds when pressed. Do not overwork.

Chill and roll

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes to 1 hour until firm. Preheat oven to 350°F (175°C). Lightly flour a work surface and roll the dough into a circle about 12 inches in diameter and about 1/4 inch thick.

Fit into pan and blind-bake

Gently transfer the dough to a 9- or 10-inch tart pan with removable bottom (or a shallow pie plate). Press dough into the pan, trim excess, and flute or crimp the edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment and bake 8–10 more minutes until edges are lightly golden. Let cool slightly in pan, then transfer to a wire rack; keep oven on.

Warm the Nutella

Place 1 cup Nutella in a microwave-safe bowl and warm for 20–30 seconds just to soften for easier spreading, or gently stir to loosen. If Nutella is very stiff, warm up to 45 seconds, stirring halfway.

Make chocolate ganache

Combine 4 oz chopped bittersweet chocolate and 1/2 cup heavy cream in a heatproof bowl. Heat the cream until it just simmers (microwave ~1 minute or stovetop). Pour hot cream over chopped chocolate and let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon room-temperature unsalted butter and 1 teaspoon espresso (optional) until glossy.

Assemble filling

Spread the softened Nutella evenly over the cooled shortbread crust, leaving a small border if desired. Pour the warm ganache over the Nutella layer and use an offset spatula to spread into an even layer. The ganache will slightly meld with the Nutella creating a rich chocolate-hazelnut filling.

Set the tart

Let the crostata cool at room temperature for 30 minutes, then refrigerate 1 hour to fully set the ganache and make slicing cleaner. For a glossy finish, allow ganache to cool undisturbed.

Bring to serving temperature

Remove the crostata from the refrigerator 10–15 minutes before serving so the ganache softens slightly and the shortbread isn't rock cold.

Plate and top

Slice the crostata into 8 wedges. Place a wedge on each plate and top with one scoop of vanilla bean ice cream (approximately 1 scoop per serving; recipe yields 4 servings — 2 slices each or 8 slices for smaller portions). If desired, dust lightly with 1 teaspoon powdered sugar and sprinkle 2 tablespoons chopped toasted hazelnuts across all servings (divide evenly).

Serve

Serve immediately so the ice cream contrasts with the warm-slightly set ganache. Leftover crostata keeps covered in the refrigerator for up to 3 days; bring to room temp before serving and add fresh ice cream.