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If you’re a chocolate and hazelnut fan, this recipe is for you. It’s got a bottom layer of Nutella, covered with a ricotta mixture and drizzled with more Nutella on top. The first time I made the recipe, I used a ready made crust and it crisped up nicely, browning perfectly on the bottom. I loved the flavor combination but thought it could benefit from a doubling of the ricotta layer.

So the next time I made it, I doubled the recipe for the ricotta layer.

The filling tasted great, but the problem was that the crust was undercooked on the bottom, even though I left it in the oven a little longer than the recipe called for. It could be because in addition to doubling the amount of ricotta, I also baked two tarts in the oven at the same time, which may have caused the pastry to bake unevenly. Or was it because I forgot to prick the pastry before smearing on the Nutella? In any event, it’s worth making this tart, but be warned – bake only one tart in the oven at a time for best results.

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Ricotta and Nutella Tart
 
Author:
Ingredients
  • 1 cup ricotta cheese
  • ¼ cup 2% milk
  • ½ tablespoon granulated sugar
  • ½ cup plus ¼ cup chocolate-hazelnut spread, divided
  • your favorite tart or pie crust dough, chilled
Instructions
  1. In a blender, combine the ricotta cheese, milk and sugar, and blend until completely combined.
  2. Pour the mixture into a glass bowl and refrigerate until ready to use.
  3. Preheat the oven to 350 degrees, then lightly grease and flour a 9-inch tart or pie tin.
  4. Remove the dough from the fridge.
  5. On a floured work surface, roll the dough into a ⅛ inch thick circle.
  6. Place it in the prepared tin, trim any overhanging dough with a sharp knife and crimp the edges.
  7. Prick the bottom of the crust with a fork.
  8. Spread the bottom of the crust with 7 ounces of the chocolate-hazelnut spread.
  9. If the spread is too thick, soften it in the microwave or place it in a heatproof bowl on top of a pot of boiling water.
  10. Remove the ricotta filling from the fridge and pour it over the chocolate-hazelnut spread.
  11. Bake the pie for 25 to 30 minutes or until the crust is golden.
  12. Let the pie cool completely then drizzle with the remaining ¼ cup chocolate-hazelnut spread.
  13. Refrigerate the pie for 2 hours before serving.
 

 

This Post Has 2 Comments
  1. Linda, Nutella is a way of life over this way, it’s likey setting in most homes around here. So your Ricotta and Nutella Tart would be great next time we entertain. We’re nut-free in our house, but we make a nut-free Nutella wannabe from toasted sunflower seeds that we call Sutella. This looks so yummy I’m going to give this a try using our Sutella and see how it goes.

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