Rich Decadent Homemade Nutella Crostata is a delightful tart that brings together a buttery, crisp crust with a luscious, homemade hazelnut-chocolate filling, perfect for satisfying sweet cravings and impressing guests with minimal effort. This recipe is incredibly useful for anyone looking for a show-stopping dessert that’s surprisingly straightforward to prepare.
Key Ingredients for Rich Decadent Homemade Nutella Crostata
- For the Dough:
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice water
- Pinch of salt
- For the Rich Decadent Homemade Nutella Filling:
- 1 cup hazelnuts, roasted and skins removed
- ½ cup milk chocolate chips
- ¼ cup cocoa powder (unsweetened)
- ¼ cup powdered sugar
- 2 tablespoons vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1-2 tablespoons milk, if needed for consistency
- For the Egg Wash (Optional):
- 1 large egg, whisked with 1 tablespoon water
How to Make Rich Decadent Homemade Nutella Crostata
This Rich Decadent Homemade Nutella Crostata is wonderfully easy to make, offering a homemade taste that rivals any bakery. The simple yet rich filling combined with a perfectly baked crust creates an incredibly satisfying treat. With minimal fuss and a preparation time of about 30 minutes, plus chilling and baking, you can enjoy this decadent dessert.
Step-by-Step Instructions
Prepare the Crostata Dough:
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.
- In a small bowl, whisk together the egg yolk and ice water.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough crust.
- Turn the dough out onto a lightly floured surface and gently bring it together to form a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to handle and promoting flakiness.
Make the Rich Decadent Homemade Nutella Filling:
- If you have not already, roast the hazelnuts. Spread them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until fragrant and the skins start to loosen. While still warm, place them in a clean kitchen towel and rub them together to remove as much of the skins as possible. Let them cool completely.
- In a food processor, combine the roasted hazelnuts and pulse until finely ground.
- Add the milk chocolate chips, cocoa powder, powdered sugar, vegetable oil, vanilla extract, and salt to the food processor.
- Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. If the mixture seems too thick, add 1-2 tablespoons of milk, one at a time, until your desired consistency is reached. It should be spreadable but not runny. Taste and adjust sweetness if desired.
Assemble and Bake the Crostata:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes if it’s too firm to roll.
- On a lightly floured surface, roll out the dough into a circle approximately 12 inches in diameter and about ⅛ inch thick.
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Spread the Rich Decadent Homemade Nutella filling evenly over the dough, leaving a 2-inch border around the edge.
- Gently fold the border of the dough up and over the edge of the filling, creating a rustic crust. Press lightly to seal the folds.
- (Optional) For a golden-brown crust, brush the folded edges of the dough with the prepared egg wash.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is set and slightly puffed in the center.
- Let the crostata cool completely on the baking sheet before slicing and serving. This is important to allow the filling to set fully.
Why You’ll Love This Rich Decadent Homemade Nutella Crostata
You’ll adore this Rich Decadent Homemade Nutella Crostata because it delivers an intensely rich, hazelnut-chocolate flavor in every bite, thanks to the homemade filling that’s far superior to store-bought pastes. Making this delight at home is incredibly cost-effective, saving you money compared to expensive specialty desserts while offering superior quality and freshness. The combination of a buttery, crisp crust and the deeply satisfying, fudgy filling makes this crostata a true indulgence, far surpassing a simple store-bought cookie or even a basic tart.
This recipe is your ticket to a crowd-pleasing dessert that feels utterly gourmet without the hassle. Imagine the aroma as it bakes, promising pure bliss! It’s perfect for impromptu gatherings or just a special treat for yourself. Give this Rich Decadent Homemade Nutella Crostata a try and prepare to be amazed by how simple it is to create such an unforgettable dessert.
Storing and Reheating Tips
- Storing Leftovers: Once cooled, the Rich Decadent Homemade Nutella Crostata can be stored at room temperature in an airtight container for up to 2 days. If your kitchen is particularly warm, or if the weather is humid, it’s best to refrigerate it to prevent the filling from becoming too soft. The crust may soften slightly when stored at room temperature.
- Reheating: To enjoy a warm slice, you can gently reheat individual portions. Place a slice on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 5-8 minutes, or until heated through and the crust is crisp again. Alternatively, a short stint in a toaster oven or microwave (use low power for about 15-20 seconds) will work, though the crust might not be as crisp.
- Freezing: This crostata freezes well. Once completely cooled, wrap the entire crostata tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 1 month. To thaw, remove from the freezer and let it come to room temperature on the counter, then reheat as desired if you prefer it warm. You can also freeze individual slices for easier portioning.
Final Thoughts
Bringing together the delicate crunch of pastry with a deeply satisfying hazelnut-chocolate filling, this Rich Decadent Homemade Nutella Crostata is a true dessert masterpiece. We encourage you to dive into your kitchen and whip up this incredible treat; you won’t regret the delicious results!
Rich Decadent Homemade Nutella Crostata
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.1 ½ cups all-purpose flour, ¼ cup granulated sugar, pinch salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.½ cup unsalted butter
- In a small bowl, whisk together the egg yolk and ice water.1 large egg yolk, 2 tablespoons ice water
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough crust.
- Turn the dough out onto a lightly floured surface and gently bring it together to form a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to handle and promoting flakiness.
- If you have not already, roast the hazelnuts. Spread them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until fragrant and the skins start to loosen. While still warm, place them in a clean kitchen towel and rub them together to remove as much of the skins as possible. Let them cool completely.1 cup hazelnuts
- In a food processor, combine the roasted hazelnuts and pulse until finely ground.1 cup hazelnuts
- Add the milk chocolate chips, cocoa powder, powdered sugar, vegetable oil, vanilla extract, and salt to the food processor.½ cup milk chocolate chips, ¼ cup cocoa powder, ¼ cup powdered sugar, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, pinch salt
- Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. If the mixture seems too thick, add 1-2 tablespoons of milk, one at a time, until your desired consistency is reached. It should be spreadable but not runny. Taste and adjust sweetness if desired.1-2 tablespoons milk
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes if it’s too firm to roll.
- On a lightly floured surface, roll out the dough into a circle approximately 12 inches in diameter and about ⅛ inch thick.
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Spread the Rich Decadent Homemade Nutella filling evenly over the dough, leaving a 2-inch border around the edge.
- Gently fold the border of the dough up and over the edge of the filling, creating a rustic crust. Press lightly to seal the folds.
- (Optional) For a golden-brown crust, brush the folded edges of the dough with the prepared egg wash.1 large egg
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is set and slightly puffed in the center.
- Let the crostata cool completely on the baking sheet before slicing and serving. This is important to allow the filling to set fully.