For a few days, I had been asked to prepare a dessert with ricotta cheese. After several days, I decided to make a ricotta and chocolate chip tart. To make this delicious cake, I used an orange-flavored shortcrust pastry, both with zest and essence. I used sheep’s ricotta and chocolate chips, which, in my opinion, are better than chocolate drops. However, the focal point of this recipe is not so much the tart itself but the recipe for using up the leftover shortcrust pastry. How many times have we ended up with leftover pastry after making a dessert? Personally, I have often made cookies or small tarts, but this time I tried something new: a mini Nutella roll made with the shortcrust pastry. I had never made this recipe before, but it turned out spectacular. In my opinion, it’s the best recipe for using up leftover shortcrust pastry that I have ever tried. We can fill it with whatever we prefer, such as hazelnut cream, jam, or Nutella, as in this case—in short, with any spreadable filling.
RECIPE TIPS
I recommend letting the rolled-out shortcrust pastry rest directly if you don’t have enough space in the refrigerator. Alternatively, you can follow the traditional method of forming a ball with the pastry. I advise against melting the Nutella in a double boiler, as it would become too soft and difficult to handle during rolling. It’s better to spread the Nutella as it is, so that you can spread it more easily. Personally, when I made the Nutella shortcrust roll, I used a loaf pan to maintain its shape.
Nutella Shortcrust Roll
Ingredients
- 500 g Flour
- 250 g Butter
- 60 g Whole eggs
- 40 g Egg Yolks
- 200 g Sugar
- Q.B. Orange zest
- Q.B. Nutella
Instructions
- In the bowl of a stand mixer, combine the flour and softened butter. Mix at medium-high speed until the mixture becomes sandy in texture.
- In a separate bowl, combine the whole eggs, egg yolks, sugar, and orange zest. Mix until the mixture is homogeneous.
- Pour the egg mixture into the stand mixer and mix until all the ingredients are well combined.
- Transfer the dough onto a work surface and, after compacting it, take a large piece of parchment paper. Roll out the dough to a thickness of about 1 cm, using the parchment paper to help.
- Let the dough rest in the refrigerator for at least 30 minutes.
- Remove the dough from the refrigerator and spread Nutella on top of it. Using the parchment paper, roll the dough onto itself until you reach the end.
- Place the roll in a baking pan and bake in a preheated oven at 350 degrees fahrenheit (fan-forced) for at least 45 minutes (I recommend keeping an eye on it after the first 30 minutes).
- Now, all that's left to do is to take this delicious treat out of the oven and enjoy it with company.
