Crostata alla Nutella ( Homemade)

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First prepare the Nutella filling

Ingredients:
150g dark chocolate (70% cocoa)
100g peeled hazelnuts
100 g sugar
4tbsp cocoa
300 ml milk

Preparation


Toast the hazelnuts in the oven  at 150C for ten minutes or in a non-stick pan (the latest method is quicker).

 In a food processor grind the hazelnuts until they form a paste. Add sugar and continue to blend for a few minutes.

In the meanwhile, melt the chocolate on a Bain-Marie.

 Add the hazelnut/sugar paste to the melted chocolate, mix well on a Bain-Marie over gentle heat.

 Add the vanilla extract (or the scraped the seeds from the vanilla bean), cocoa and the hot milk.

Use a hand blender to obtain a smooth cream with no lumps.

Let the Nutella cool to room temperature before you fill the pastry.

This Nutella is runnier than the one you would make to spread, but you can use the left overs as a sauce on ice creams or cakes.

Let it cool and prepare the pastry:

Ingredients:

250 g McDouglass Supreme Sponge Flour

125g unsalted butter

80g sugar

1 pinch salt

1 egg

Homemade Nutella

Preparation


In a bowl, work with your hands the sugar, butter, pinch of salt  and flour until you have a crumble;  add the egg and work quickly with your finger tips to form a firm dough.

Wrap in cling film, then chill the pastry in the fridge for 20 minutes.

Grease a 25cm loose-bottomed round tart tin with butter and preheat the oven to 180C.

On a floured surface roll out the pastry to a 30cm about 5mm  thick.

Place the pastry in the tart tin, pressing it gently around the sides. Trim of all excess pastry, and reserve the trimmings.

Spread the cooled  Homemade Nutella inside the tart base; the Nutella will seem runny but it will get solid while baking.

Roll out the pastry trimmings and cut into strips. Lay the strips over the tart in a lattice pattern.

Bake in a static  oven for 40 - 45  minutes or until the pastry is a light golden colour.

Leave to cool completely before serving.