The cookie tart quickly became one of the hottest pies in my house, crunchy outside and with soft stuffed with nutella that conquers everyone, both young and old. It is really easy to make, but above all in a short time you will have a perfect dessert both for a buffet, for a party, for guests and not forgetting for ourselves. You can opt for a classic shortcrust pastry, one without butter or gluten, or mine based on margarine. Imagine a giant cookie, but enriched with Nutella. I don’t think there is anything tastier when the craving for chocolate starts to arrive, but also for biscuits. I fell in love with the photo too, although I shouldn’t say it, but it’s so beautiful to me that I want to grab a slice. It is possible to keep it in a glass jar for a maximum of 3-4 days.

Preparation

1

In a bowl, add the diced margarine, eggs and sugar.

2

Work with a fork until you get a homogeneous mixture. Then add the flour and continue to mix until you get a grainy mixture.

3

Keep a small portion of the dough in a separate bowl and in the rest add ¾ of the chocolate chips and mix.

4

Make a layer of dough in a greased and floured cake pan,

5

make a layer of nutella on top

6

and close with the remaining dough set aside and the remaining chocolate chips.

7

Bake at 180 ° preheated for about 40 minutes or until it is golden brown both on the surface and on the bottom.