- Nutella: 750 gr.
- flour: 330 gr.
- butter: 260 gr.
- icing sugar: 130 gr.
- egg yolks: 2
- salt: 1 pinch
Prepare the pastry by putting in a blender the flour, a pinch of salt and butter just removed from the refrigerator. Whisk all until the mixture become sandy and chalky-looking.
Form with the mixture the classic fountain and pour the egg yolks and sugar icing. Stir quickly until the dough is quite elastic and compact. Then wrap everything in a sheet of plastic wrap and let rest in refrigerator for at least 2 hours.
Elapsed time, spread 2/3 with a rolling pin and place in a baking dish.
Prick bottom of the short pastry with a fork, spread the Nutella and fold the edges towards the inside of the pie.
Finally, roll out the last part of the short pastry aside and cut some strips of dough that will be used to form the decoration of the typical tart. Bake at 180 degrees for 45 minutes. Put Nutella tart on a serving dish and sprinkle with icing sugar.