Crumb cake with Nocciolata and mascarpone

Ingredients

For the Crumble Tart

• 300 g of type 00 flour
• 100 g of sugar
• 100 g of lukewarm melted butter
• 1 sachet of baking powder (16 g)
• 1 medium egg
• 1 sachet of vanillin

For the filling

• 250 g of Nocciolata
• 250 g of mascarpone
• 1 tablespoon of caster sugar
• 20 g of milk
• to taste toasted hazelnuts

Method

To make the Crumble Tart with Nocciolata and mascarpone, first prepare the dough. In a large bowl, combine the type 00 flour, sugar, baking powder and the sachet of vanillin.

Add the egg and melted butter, mixing first with a spoon and then with your hands until all the ingredients are well combined and you get a crumbly dough.

Line a 22 cm cake tin, previously buttered, with baking paper.

Spread half of the dough crumbs over the base and sides of the tin, pressing lightly with your hands to form the base and edges of the tart.

Spread the Nocciolata over the base of the tart.

In a bowl, mix the mascarpone with the sugar and milk, then spread the resulting cream over the Nocciolata.

Finish by crumbling the remaining dough over the tart and adding the toasted hazelnuts on top, in the desired amount.

Preheat the oven to 180° C in conventional mode and bake the Crumble Tart on the lower shelf for about 40 minutes, then move it to the middle shelf for another 10 minutes.

Times are approximate and may vary from oven to oven, so always adjust according to your oven for the best baking result.

Remove the Crumble Tart with Nocciolata and mascarpone from the oven and let it cool completely before serving with a dusting of icing sugar.