Today’s recipe is for a must-try tart, LAYERED RICOTTA AND NUTELLA TART, an irresistible and easy-to-make dessert!
I love tarts, and after the layered jam tart, I tried making this new version, and what can I say, it’s fabulous! Layers of shortcrust pastry and delicious filling of ricotta cream and Nutella, crunchy outside, creamy and delicious inside.
The layered tart with Nutella and ricotta is the dessert you prepare for snacks, breakfast, and it’s also perfect for a birthday party buffet.
The shortcrust pastry I used is my oil-based shortcrust recipe, very simple to prepare and delicious not only for the layered tart but for all kinds of shortcrust pastry recipes.
Now follow me in the recipe as we prepare this delicious tart with ricotta and Nutella together.
Read also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 12People
- Cuisine: Italian
Ingredients for 9.5-inch diameter pan
- 3 1/3 cups all-purpose flour
- 2 eggs
- 1/2 cup sunflower seed oil (olive oil is also fine)
- 1 pinch salt
- 2/3 cup sugar
- 1 teaspoon baking powder
- 5.3 oz Nutella
- as needed Nutella
- 1 1/2 tablespoon sugar
Steps
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In a large bowl, put in the eggs and sugar and mix with a hand whisk, add the oil, the pinch of salt, and mix again.
Gradually add the flour with the baking powder after sifting them, and knead until you have a nice soft and homogeneous dough ball. If more flour is needed, add it. The dough is ready to be used; it does not need to rest in the fridge.
In a bowl, put the ricotta and sugar and mix well to combine the sugar with the ricotta until you have a nice soft and homogeneous cream.
Divide the shortcrust pastry into 4 equal parts, roll out the first part on a lightly floured table into a thin disc with the help of a rolling pin and place it in the pan lined with parchment paper. Prick the base with a fork.
Spread the Nutella on top evenly.Roll out the other piece of dough also into a disc and place it on the Nutella base, prick it with a fork and spread the ricotta cream evenly over the entire base.
Roll out another piece of dough, place the disc on top, prick it, and add more Nutella.
Finish by rolling out the last piece of dough into a disc that you place as the final base of the tart.Seal the edges of the tart well by pinching the dough on the edge with your fingers, prick the base with a fork, and bake in the oven at 350 degrees Fahrenheit for about 35 minutes. Once baked and cooled, serve the tart covering it with powdered sugar.
