The tart with ricotta and chocolate a shortcrust pastry very creamy in fact it is not spread with hands like the classic shortcrust but you need to use a pastry syringe, as I did, or a piping bag that’s why I called it Tart because it has a texture very similar to a shortcrust but has the softness of a classic breakfast cake. I already made a recipe using this type of dough and I filled it with delicious red fruit jam but this time I used delicious sheep ricotta and luscious hazelnut cream, an amazing dessert to say the least. I recommend trying it and I’m sure it will win you over from the first bite. But let’s see together what we need and how to prepare the tart with ricotta and chocolate.
I RECOMMEND TRYING THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
RICOTTA AND NUTELLA TART RECIPE A SPECIAL DOUGH A MIX BETWEEN SHORTCRUST PASTRY AND SOFT CAKE HERE’S WHAT WE NEED
- 2 eggs (whole)
- 2 1/4 cups all-purpose flour
- Half packet baking powder
- 1/2 cup milk
- 4 tbsps sugar
- 4 tbsps butter (melted)
- vanilla flavor
- 10 1/2 oz sheep ricotta
- hazelnut cream (to taste)
- powdered sugar (for dusting)
Steps
LET’S PREPARE THE TART WITH RICOTTA AND CHOCOLATE
First, prepare the dough and then follow the procedure following this recipe. Cover the bottom of the tart generously with hazelnut cream, obviously you can use your favorite, cover everything with ricotta, make the strips with the remaining dough, and then bake at 350 degrees F for about 35 minutes but always adjust with your oven. You can also bake the dessert in the air fryer for 20 minutes at 400 degrees F. Remove from the oven, let cool, and then enjoy this delicious cake.
