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 puff pastry
1 banana, sliced
1 cup Nutella
8 ounces Mascarpone cheese, at room temperature
3 tablespoons sugar
Preheat the oven to 425°F. (220C)
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.
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