Nutella tart

Cut into small cubes  the cold butter straight out of the fridge. In a large bowl place the sugar with the butter.  Combine it quickly with fingertips.  Do not knead with both hands, you will melt butter too much and this will affect the final result of the dough.

Pour in the yolks, a pinch of salt and vanilla extracted . Mix them.

Finally add the greated lemon peel and the flour.

Work the ingredients quickly for the shortest time possible until a smooth dough is obtained.

Wrap the dough in the transparent film and let it rest in the refrigerator for at least 30 min.  Italian sweet shortcrust pastry (Pasta frolla) Is ready!

Withdraw the dough, remove the film, divide into 2 pieces (1/3 and 2/3 respectively).  Dust a clean work surface with flour

Roll with a rolling pin the bigger piece until 1/4 inch(1/2 cm) thick. Lay the pastry over a buttered and floured tart or pie tin tucking in the sides until it fits evenly. P.S. tart pan of about 22 cm ( 9 inch) in diameter

Cut the edges with a knife. Prick the base with a fork… 

then fill with Nutella!!!

With the 1/3 pastry form shortcrust cut out strips for the top of the tart using a knife or pastry cutter.

Lay the strips of pastry over the crostata in a criss-cross pattern

Bake in a preheated oven (static mode) at 180 °C (35o °F) for about 30-35 minutes or until the surface is golden. This is the result!!!!!