Today I reveal the secret to making a tart with ricotta and Nutella with a soft filling and creamy texture.
A delicious dessert perfect for breakfast, snack or any other occasion.
To prepare the shortcrust pastry you don’t have to knead anything. Just put all the ingredients in the blender and you’re done.
To keep the Nutella soft and creamy instead, follow all the steps carefully and prepare this delicious dessert with me.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup butter (cold, in pieces)
- 3/4 cup powdered sugar
- 1 tsp baking powder (half a packet)
- 1 pinch salt
- 1 packet vanillin
- 2 egg yolks
- 2/3 cup vanilla powdered sugar
- 4 tablespoons Nutella®
- 12 oz ricotta
Tools
- Blender
- Pastry Board
- Rolling Pin
- Baking Pan
- Cookie Cutter
- Electric Whisks
- Aluminum
- Parchment Paper
Steps
First, let’s prepare the shortcrust pastry.
Combine flour, cold butter in pieces, powdered sugar, baking powder, salt, egg yolks and vanillin in the blender cup. Blend until you get a sandy and homogeneous dough.
Transfer the dough onto a lightly floured pastry board and compact it into a smooth ball. Wrap it in cling film and refrigerate for at least 30 minutes.
In the meantime, let’s prepare the cream.
Put the ricotta in a large bowl, add the powdered sugar and mix using an electric whisk. Cover with cling film and refrigerate.
Take the shortcrust pastry from the fridge and cut 2/3 of it. Roll it out between two sheets of parchment paper and place it in the baking pan.
Spread the Nutella and put it in the freezer for 30 minutes. This step is crucial and the secret to keeping the Nutella from drying out!
Preheat the oven to 340°F.
Remove the pan from the freezer and spread the ricotta cream over the Nutella. Roll out the remaining pastry and use star-shaped cookie cutters to make stars. Arrange them on the ricotta and cover the pan with foil. Bake and cook for 20 minutes, then remove the foil and continue baking until golden.
Remove from oven and allow to cool. Transfer the tart with ricotta and Nutella to a plate and dust with powdered sugar if desired. Enjoy your dessert
If you liked this recipe, you might be interested in:
Puff Pastry Hearts with Nutella
Storage and Advice …
Store covered with a cake dome
Consume within 3 days
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