Learn how to make this crunchy tart stuffed with Nutella and raspberry jam. Enjoy! Ingredients: 250 grams of white flour 125 grams of butter 100 grams of powdered sugar 1 egg vanilla flavoring 5 tablespoons of raspberry jam 3 tablespoons of Nutella or hazelnut spread Steps: In a bowl pour 125 grams of butter, 100 grams of powdered sugar and a little vanilla flavoring Knead until the butter is soft Break an egg Add 250 grams of white flour Knead until you get a smooth dough Let it rest in the fridge for 1 hour Now pour some flour on a pastry board Roll out the dough with a rolling pin until it is about 0.5 cm thick Then place the dough on a cake pan Make the dough adhere to the edges Level the edges using a kitchen wheel Set aside the scraps of shortcrust pastry Pierce the shortcrust pastry with a fork Stuffed with a few tablespoons of Nutella or hazelnut spread cream Then add a few tablespoons of raspberry jam and spread over the entire surface Take up the scraps of dough and form a small loaf Roll out the dough with a rolling pin to form a strip Cut out many small strips using a kitchen wheel Place them on the cake to form a sort of net, in this way Mash the edges with a fork, like this Bake for 20 minutes at 180 degrees and your tart will be ready! Eat and enjoy!
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