Nutella and Ricotta Tart
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 550g |
| Eggs | 55g |
| Egg yolk | 1 |
| Butter (cold, cubed) | 300g |
| Granulated sugar | 180g |
| Lemon zest | ½ lemon |
| Orange zest | ½ orange |
| Ricotta cheese | 500g |
| Nutella | 180g |
| Granulated sugar (for filling) | 20g |
| Vanilla bean | 1 |
Instructions
-
Prepare the Pastry
To begin, prepare the shortcrust pastry. In the bowl of a stand mixer, combine the flour, sugar, and cold cubed butter. Add the grated zest of the orange and lemon. Mix using the paddle attachment for about 2 minutes until the mixture resembles coarse crumbs. -
Incorporate the Eggs
Next, add the whole egg to the mixture. Be careful not to overwork the dough. It’s important to avoid warming the dough too much, as this can create gluten, which would result in a dense and tough pastry. You want to preserve the crumbly, flaky texture. -
Form the Dough
Once the dough is combined, transfer it to a work surface. Quickly bring it together into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. -
Prepare the Ricotta and Nutella Filling
While the dough is chilling, prepare the filling. In a separate bowl, combine the ricotta cheese with the 20g of sugar. Stir until the sugar is completely incorporated into the ricotta. Then, add the Nutella and mix thoroughly with a spatula until the mixture is smooth and even. Cover with plastic wrap and refrigerate until ready to use. -
Roll Out the Dough
Once the dough has rested, take it out of the fridge and place it on a floured surface. Roll it out to a thickness of about ½ cm. Carefully roll the dough onto a rolling pin and transfer it into a 22 cm tart pan. Press the dough gently into the pan, ensuring it fits snugly. Trim any excess dough from the edges using a knife. -
Make the Lattice Top
Gather the leftover dough scraps and quickly rework them into a smooth ball. Roll it out to the same ½ cm thickness. Cut the dough into strips about 1.5 cm wide. Arrange the strips over the filled tart in a crisscross pattern to form a lattice. Press the edges gently to adhere them to the pastry shell. -
Assemble the Tart
Take the ricotta and Nutella filling from the fridge and spread it evenly over the tart base. Use a spoon to smooth the surface. -
Bake the Tart
Preheat your oven to 180°C (350°F). Bake the tart for approximately 30-35 minutes, or until the crust is golden and the filling is set. -
Cool and Serve
Once baked, remove the tart from the oven and allow it to cool completely. Once cooled, slice into 8 portions and enjoy!
Tips:
- Be mindful not to overwork the dough, as it can make the crust less flaky.
- The tart can be made in advance; simply refrigerate until ready to serve.
This Nutella and Ricotta Tart is the perfect dessert for any occasion. The combination of sweet, creamy Nutella and smooth ricotta in a buttery, flaky pastry will have your guests coming back for more!
