Homemade Nutella Pie: The Secret To Make It Creamy And Delicious

So easy and delicious to make! The Nutella filling with the shortbread crust is a simple but rich and decadent combination, perfect for any occasion.

INGREDIENTS
300g (2 2/5 cups) of flour 
150g (3/4 cup) of sugar
1 egg
150g (2/3 cup) of butter 
A pinch of baking powder 
A pinch of salt 
750g of hazelnut cream

METHOD
1. Pour the flour, sugar, salt and baking powder into a bowl (If you want a crispier result, you can omit the baking powder).
2. Mix the powders and add the softened diced butter until the dough becomes sandy. Finally, add the beaten egg in until you get a smooth and soft dough.
3. Cover the bowl with cling film and leave to rest in the fridge for 30 minutes, the time needed for the shortcrust pastry to become compact.
4. Once cooled, cut 1/3 of the dough and set it aside (you will need it to make the strips covering the tart).
5. Place the dough on baking paper and press with your hands to spread it out.
6. Place a second sheet of baking paper on top and roll it out with a rolling pin until it is about 5 millimeters thick.
7. Place the pastry in a 22cm size tart mold and remove the baking paper carefully to avoid breaking it. Use your fingers to spread the pastry in the mold and a knife to remove any excess dough.
8. Use a fork to prick the bottom to prevent it from puffing up while baking.
9. Now it's time to pour the hazelnut cream to fill our tart.
10. Also, roll out the remaining pastry and cut it into strips. Form the grid of your tart and cut away the excess pieces.
11. Bake it on the middle shelf to prevent it from burning and cook in static mode at 160° for 40 minutes.
12. If you don't want the cream to dry out during cooking, cover the tart with aluminum foil only for the first 30 minutes of cooking.
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