In 1949, Ferrero made supercrema gianduja, which was spreadable as well as inexpensive. This product became so popular that Italian food stores started a service called "The Smearing:" children could go to their local food store with a slice of bread for a smear of i>supercrema gianduja.
In 1964, i>supercrema gianduja renamed “Nutella” and began to be marketed outside of Italy.
1 sheet prepared puffpastry
1 banana, sliced
1 cup Nutella
8 ounces Mascarpone cheese, at room temperature
3 tablespoons sugar
Preheat the oven to 425°F.
Roll out the sheet of puff pastry on a work surface into a 12 by 14-inch rectangle; cut out four 6-inch circles. Press each of the circles into four individual 3-inch tart forms with removable bottoms.
Place the shells on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking. Bake 7 to 8 minutes or until they are nicely browned.
Remove shells from the oven and allow to cool completely.
In a bowl, whip the Nutella and mascarpone together with the sugar until well blended.
Place a layer of banana slices in the bottom of each tart shell, then spoon the Nutella mixture into the shells. Refrigerate for several hours before serving.
This recipe is featured on show 1922 - Cooking with Five Ingredients and on show 2026 - Cooking with Friends.
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