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Tart with bean nutella




Precooked cannellini beans

350 oz


40 oz

Agave syrup

6 spoons

Bitter cacao

6 spoons

Soy drink

to taste

Wholewheat flour

100 oz

Barley flour

100 oz


100 oz

Brown sugar

80 oz

Sunflower oil

50 oz

Baking powder for desserts

1 teaspoon


1 sachet

Desserts from Italy - Veneto

Tart with bean nutella

Tart with bean nutella

vegan with gluten with nuts with good fats

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart with bean nutella

Believe me that if you do not tell anyone it will be a hit. And when it's over you can tell everyone ... yes, in the nutella there were beans! Ta daaaan!

Tart with bean nutella step 1

step 1

First prepare the pastry: add the flour, sugar, baking powder, vanillin and oil. Mix well and add soy milk as required until you obtain a malleable mixture with your hands.

Tart with bean nutella step 2

step 2

Make a ball and in the meantime put it in the fridge, inside a bowl or covered with film.

Tart with bean nutella step 3

step 3

To prepare the cocoa cream, first you have to toast the hazelnuts in a pan for a few minutes. Then chop them finely in a mixer.

Tart with bean nutella step 4

step 4

Then add the beans (cooked by you or in a jar, the important thing is that they are cannellini because of their delicate flavor), agave syrup, cocoa and a little 'soy milk to soften. Blend well to make this nutella nutella creamy!

Tart with bean nutella step 5

step 5

Take back the pastry and roll it out, keeping aside a piece to make the strips. I used a round pan of diameter 26, cover it with the pastry, prick the bottom and fill it with the cream.

Tart with bean nutella step 6

step 6

Now you can proceed with the classic tart strips or decorate it as you wish!

Tart with bean nutella step 7

step 7

Bake for about 30/35 minutes at 180 degrees, in a static oven.

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