Mini Nutella Crostata

How insanely cute are those mini Nutella crostatas? Since they’re mini it’s totally okay to eat two or three myself right ; ) These adorable crostatas are made by my sweet friend Lora whom I can’t wait to finally hug her neck next month in Orlando (finalmente) have a glass of wine, speak Italian at a mile a minute and plot our next trip to Italy! I met Lora like I met so many other of my fantastic friends, online. We immediately bonded over our love for all things Italian. She’s gorgeous, generous and in typical Italian style loves to feed everyone and often. Grab a jar of Nutella, you’ll need the whole thing for this tasty treat (another reason I love her) – Paula

Buon giorno sweet fellow Nutella fans! I was tickled when my darling friend Paula asked me to contribute to the delicious Bella Nutella. Thank you for having me here today, Paula. It’s truly a pleasure. My head is spinning in delight from all the amazing guest posts here these last weeks. If you follow Paula and I on Twitter, you may have caught some of our chats over the last year gushing over Nutella. We also gush over Italy and any thing Italian. I am sure one day we will take a fabulous trip there together or finally get that farm we dream about.;)

I knew there was one Italian dessert I could share that brings back sweet memories of being a kid in Italy: A crostata filled with luscious Nutella. The creamy Nutella is comfortably nestled between two buttery and flaky crusts. It is truly sinful. One mini crostata would be perfect for two. Or you could be really bad and enjoy one all by yourself;) Go ahead, you deserve it!:)

The pasta frolla dough is enough for one regular size tart pan if you don’t have the mini size pans. A fantastic dessert for Valentine’s day! You could prepare the dough ahead and let it chill in the refrigerate until you are ready to work with it (up to 7 days.) Buon Appetito!

Mini Nutella Crostata {Crostatine alla Nutella}
makes 4 mini crostata or 1 regular size (serves approx 6-8)

Pasta Frolla recipe:
300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)
1 26.5 ounce jar of Nutella

What to do:
1. In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms . Be sure to not overprocess the dough.

2. Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into four disks and chill in the refrigerator for about an hour.

3. Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

4. When the dough is nicely chilled, remove from the refrigerator. Roll out the first piece of dough between 2 sheets of plastic wrap into a 1/8-inch thick or slightly thicker. Keep other pieces of dough chilling while assembling the tarts one at a time.

5. Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the first mini tart pan (or an 11-inch fluted tart pan); release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. Press the sides of the dough about 1/2 -inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. Repeat this process with the remaining 3 tart shells. Wrap the remaining dough in plastic wrap. Place the remaining dough and the tart pans in the refrigerator for about 30 minutes to chill.

6. When the tart shells are chilled, remove them from the refrigerator and prick the pastry bottoms with a fork a few times. Fill each tart shell with Nutella almost all the way to the top. Roll out the extra dough into lattice strips. Place the dough strips in a criss-cross pattern over the Nutella. Repeat the same process with the remaining three tart shells.

7. Place the mini crostatas on a baking sheet and bake for about 25-30 minutes at 375 F, or until the crust is a light golden brown. *Check the crostata at 25 minutes. Every oven is different. The crust should not be too brown.


Thanks again to Lora for stopping by with these absolutely adorable Mini Nutella Crostatas aka Crack Crostatas ! Be sure to…

Visit Lora’s blog, Cake Duchess

Follow Lora on Twitter

Like Lora on Facebook





  1. Fantastic guest post, Lora! Not only do I get to see these amazing tarts again, but the disovery of a site devoted entirely to Nutella recipes is like walking into Willy Wonka’s chocolate river room! 😉

  2. So lovely to visit your blog, Paula…I just made some Nutella topped toast for my French Fridays with Dorie post tomorrow! And now I pop over here to see Lora’s beautiful guest post :)

    Lora, as always, your crostatas are so beautiful and tempting. YUM! I need to buy more Nutella!

  3. Lora, these look incredible! The pastry is so flaky and then filled with Nutella…these have to over the top delicious!

    I also can’t wait to give you a hug and have a glass of wine with you in Orlando! I can’t speak Italian, but we can talk about Italian food! See you in March. :-)

  4. It’s recipes like this that make Lora a true cake duchess :) – – beautiful!!


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