Like all true tart lovers, I am always looking for new versions.
This time I offer you the ricotta and Nutella tart, a delicious alternative to the classic one with jam.
The base is a shortcrust pastry, rich in eggs, which once baked will be really fragrant.
On this note, I would like to give you a tip: work the pastry as little as possible, only in this way will it be crumbly and not compact.
Other recipes with Nutella:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2/3 cup butter
- 2 1/2 tsp baking powder
- 3 whole eggs
- 3/4 cup Nutella®
- 3/4 cup ricotta cheese
- 2 tbsps sugar
- 1/3 cup dark chocolate chips
Tools
- 1 Bowl
- 1 Mixer
- 1 Ladle
- 1 Plastic wrap
- 1 Baking pan
- 1 Rolling pin
- 1 Spatula
Steps
Place sugar, butter, and flavors in a stand mixer with the paddle attachment. Mix at medium speed for about 10 minutes or until the sugar has completely dissolved into the butter.
Start adding the eggs one at a time until they are perfectly combined.
Now it’s the turn of flour and baking powder. Add them all together and run the mixer for the necessary time (a few minutes) to create a homogeneous mixture.
Take the dough out of the mixer and place it on the counter; form it into a ball, wrap it in plastic wrap, and let it rest in the fridge for about half an hour.
After this time, take the dough from the fridge and start rolling it out with a rolling pin about 1/8 inch thick (you can also use thickness guides)
To create the Nutella and ricotta tart, place a part of the dough, 1/8 inch thick, to cover the baking pan you have chosen.
Spread a thin layer of Nutella and then the ricotta with chocolate chips.
With the remaining dough, create strips or edges to decorate your ricotta and Nutella tart.
Bake in a preheated oven at 338 degrees Fahrenheit for about 25 minutes.
Remove from oven, let cool, and enjoy!!!!
The ricotta and Nutella tart can be safely stored outside the fridge but covered with a glass dome for a few days.
