Ricotta and Nutella Tart

If you’re a chocolate and hazelnut fan, this recipe is for you. It’s got a bottom layer of Nutella, covered with a ricotta mixture and drizzled with more Nutella on top. The first time I made the recipe, I used a ready made crust and it crisped up nicely, browning perfectly on the bottom. I loved the flavor combination but thought it could benefit from a doubling of the ricotta layer.

So the next time I made it, I doubled the recipe for the ricotta layer.

The filling tasted great, but the problem was that the crust was undercooked on the bottom, even though I left it in the oven a little longer than the recipe called for. It could be because in addition to doubling the amount of ricotta, I also baked two tarts in the oven at the same time, which may have caused the pastry to bake unevenly. Or was it because I forgot to prick the pastry before smearing on the Nutella? In any event, it’s worth making this tart, but be warned – bake only one tart in the oven at a time for best results.

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Ricotta and Nutella Tart

Author: Rosemary Molloy’s “Authentic Italian Desserts” via Ciao Chow Linda

printable recipe here

Ingredients

• 1 cup ricotta cheese
• 1/4 cup 2% milk
• 1/2 tablespoon granulated sugar
• 1/2 cup plus 1/4 cup chocolate-hazelnut spread, divided
• your favorite tart or pie crust dough, chilled

Instructions

1. In a blender, combine the ricotta cheese, milk and sugar, and blend until completely combined.
2. Pour the mixture into a glass bowl and refrigerate until ready to use.
3. Preheat the oven to 350 degrees, then lightly grease and flour a 9-inch tart or pie tin.
4. Remove the dough from the fridge.
5. On a floured work surface, roll the dough into a 1/8 inch thick circle.
6. Place it in the prepared tin, trim any overhanging dough with a sharp knife and crimp the edges.
7. Prick the bottom of the crust with a fork.
8. Spread the bottom of the crust with 7 ounces of the chocolate-hazelnut spread.
9. If the spread is too thick, soften it in the microwave or place it in a heatproof bowl on top of a pot of boiling water.
10. Remove the ricotta filling from the fridge and pour it over the chocolate-hazelnut spread.
11. Bake the pie for 25 to 30 minutes or until the crust is golden.
12. Let the pie cool completely then drizzle with the remaining 1/4 cup chocolate-hazelnut spread.
13. Refrigerate the pie for 2 hours before serving.

3.5.3251