It's Nutella Day!

INGREDIENTS

FOR 16 PORTIONS

METHOD

Shortbread cookies with Nutella® & bananas – Step 1
Use a round cookie cutter or a glass (diameter: approx. 5 cm) to cut some circles out of the slices of white bread.
Lightly brown both sides of each white bread circle in a pan with a little bit of fat and let them cool down on a rack.
Spread Nutella® on the circles, decorate each one with two slices of banana and sprinkle them with the minced almonds (those who wish to do so can lightly brown the almonds first).
Finally, arrange the decorated cookies on a serving plate and present them to your loved ones for a specially-baked treat.

INGREDIENTS

FOR 8 PORTIONS

METHOD

Use the shortcrust pastry to cover the bottom and sides of a springform pan with a diameter of 22 cm. Make holes in the pastry using a fork and put the pan into the fridge.
In the meantime, prepare the cheesecake cream by using a hand mixer to blend the ricotta, the greek yoghurt, the sugar, slightly beaten eggs, the sieved flour, the salt and the pulp of the half vanilla pod (extracted by cutting the vanilla bean down the side with a knife and scraping the pulp out with the tip), to form a smooth mixture. Separately, whip the cream and combine it with the mixture.
Now spread the batter onto the pastry base, up to three quarters of its height. It’s now time to put it into the oven! Bake the cheesecake at 175°C for about 30 minutes. The cake should slightly rise and become golden on the surface. Be careful not to bake the cake for too long, otherwise it may become too dry. You can use a wooden toothpick to check the cake for doneness. Stick it into the centre of the cheesecake: it is done when the toothpick comes out clean and slightly darker.
After the cheesecake has thoroughly cooled, spread Nutella® on top to add even more deliciousness and a personal touch. You could even put the Nutella® into a pastry bag and use your artistic skills to draw a design.

INGREDIENTS

FOR 8 PORTIONS

Method

Heat the Nutella® in a bain-marie on a low heat, constantly stirring it. Then, away from the heat, add the whole eggs, one at a time, followed by the hazelnut flour. Beat it all with a whisk until you have a smooth, homogenous cream.
Roll a disc of puff pastry onto a sheet lined with baking paper and pour onto it the cream, up to approximately 2 cm from the edge. Cover with the other disc of puff pastry and press down the edges with your fingers and with the flat side of a knife in order to fuse together the 2 pastry discs. Keep in the fridge for 30 minutes.
Take the tart out again and, using a fork, prick the surface to make decorative patterns as you wish, or using a knife, cut diamonds into the surface.
Beat the egg yolk in a bowl with one tablespoon of cold water and brush the tart. Then put it into the oven at 200°C for 25 minutes. After 25 minutes reduce the temperature to 170 C and bake for another 10 minutes. Take the tart out of the oven and let it cool on a cooling rack before serving.

INGREDIENTS

FOR 1 PORTION

Substitutions:
next time, try this recipe with a pita base and other fruits!

METHOD

Spread Nutella® on the tortilla in an even layer. Top with sliced banana (as the “pepperoni”) and sprinkle with dried cranberries and pumpkin seeds.

Slice into 4 wedges and serve with milk and fruit.

It’s Nutella Day!