Strawberry season is in full swing here, and the pickings have been bountiful. In fact, there was so much rain in our area last week that one of our favorite strawberry farms ran a sale on their u-pick berries. All of the rain was ruining the ripe berries, so we went out and picked what we could to help out. We were clearly suffering through that… Once our sticky red faces came home, I wanted to use up the berries. They were on the brink of being over-ripe. Enter this super simple dessert.
This “tart” is actually a simple pie crust baked to a golden brown with smooth Nutella and ripe berries. The combination makes for a fabulous and easy dessert. We were providing dinner for friends of ours, so my kids were a little bummed to see this walking out the door without any sampling. The prep is also super simple. While the crust is baking, slice strawberries and take the top off the nutella. Boom. Done.
And let’s not kid ourselves. Nutella has really branded itself as a breakfast food. And having grown up some in Germany, I grew up thinking this amazing chocolate spread on a brotchen roll was the closest thing to Heaven on any given morning. So if you’re so inspired, you can even serve this for breakfast. (I think it would be perfect for a post-slumber party breakfast.)
1 Pie Crust, unbaked (homemade or store bought)
1/2 cup Nutella hazelnut spread
1 cup sliced ripe strawberries
While I make my tart with a whole wheat pie crust, you are welcome to use what you like here. Roll out a store bought crust, or whip one up in the food processor. Either way works. If I’m going for store bought, I prefer the Immaculate Baking Company’s crust. So tasty, and it isn’t full of junk.
- Preheat oven to 375 degrees. Prep your pie crust by rolling the chilled crust out onto a parchment lined baking sheet or stone. If you’re using a homemade crust, you can even get fancy by running a fluted pastry wheel around the edge. Place crust in oven and bake for 20-25 minutes or until golden brown. While crust is baking, slice clean strawberries into 1/4 inch slices, or halve them for a different look. Set aside.
- Once your crust is golden brown, remove from oven and slide crust and parchment paper onto a cooling rack. Let cool completely. (No one wants melted Nutella running off the sides of a warm crust.) Once crust is cool, spread Nutella evenly over the surface. I usually leave a small edge. This makes it easier to serve.
- Take sliced or halved strawberries, and beginning at the edge of Nutella, place them tip pointed out along the outer edge. Then begin the next row and so on until you have covered the hazelnut spread in lovely red berries. In the center, you can place one whole strawberry that is sliced and fanned out slightly.
- Serve immediately. If you want to make in advance, simply bake your pie crust ahead of time and have sliced berries waiting in the fridge. Assemble right before you’re planning to serve. Use a sharp knife or pie server to cut and garnish with whole strawberries or mint leaves.
This time of year, I’m doing all I can to use up strawberries. Between jam, fresh salads, cobbler, or just plain berry eating, we’re certainly getting our fill and loving it. I’d love to know what your favorite strawberry recipe is because I’m always looking to try new things! Have a great week and happy berry eating!
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