Tart with ricotta, Nutella and walnuts, a dessert with a rustic appearance but with a soft pastry, an incredibly fantastic creamy heart, and a crunchy shell that makes it truly special. The idea for this tart came from this fabulous rustic tart with apples and walnuts; instead of apples, I used only walnuts and as filling, I used ricotta and Nutella, but you can also use a delicious hazelnut cream if you don’t want to use Nutella. Use whatever you like best, but try it because I’m sure it will win you over from the first bite. Let’s see what we need to make the tart with ricotta, Nutella, and walnuts.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
HERE’S WHAT WE NEED TO MAKE THE TART
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter (soft)
- 1 egg
- 1 egg yolk
- Half packet baking powder
- lemon zest (grated)
- 9 oz sheep ricotta
- Nutella (to taste)
- 2 cups walnuts
- powdered sugar (for dusting)
Steps
NOW LET’S MAKE THE TART
First, prepare the shortcrust pastry, you can follow this recipe
After resting in the refrigerator, divide the shortcrust pastry in half, roll one half out in a tart pan, I used a pan about 8 inches, buttered and floured, mix 1 cup of walnuts with the other half of the dough and let it rest in the freezer for at least 15 minutes. Spread the Nutella on the bottom of the tart, add the remaining walnuts, and cover everything with the ricotta. Now take the other half of the dough, which will be a bit hard, and tear pieces and arrange them, even messily, on top of the ricotta. Bake at 350°F for about 30 minutes. Remove from oven and dust with powdered sugar.
