Slice of hazelnut spread crostata with milk

Ingredients

For 1 serving

• All-purpose flour28 g
• Butter10 g
• Sugar10 g
• Eggs10 g
• Chocolate hazelnut spread18 g
• Reduced-fat milk150 ml

Contains: gluten, lactose, nuts, eggs, soy,

Method

1. The quantities are for one slice: for an 8-portion tart, multiply everything by 8. On a board, quickly work the flour with the cold diced butter, rubbing them between your fingertips until the mixture looks sandy.
2. Add the sugar and the egg and knead just long enough to get a smooth ball; wrap it in cling film and rest it in the fridge for 20 minutes, so the pastry doesn't shrink in the oven.
3. Meanwhile, preheat a conventional oven to 180 °C and butter and flour the tart tin.
4. Roll out the pastry to about 5 mm thick, line the tin and prick the base well with a fork so it doesn't puff up.
5. Blind-bake for 20 minutes, until the shell is golden and dry; leave it to cool for at least 10 minutes.
6. Spread the hazelnut spread over the shell in an even layer and cut a slice. Warm the milk in a small pan over medium heat for 2–3 minutes, until it steams and small bubbles appear at the edge, without letting it boil (or 1–2 minutes in the microwave). Serve it with the tart.