Author: Rosemary Molloy's "Authentic Italian Desserts" via Ciao Chow Linda
- 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
- In a blender, combine the ricotta cheese, milk and sugar, and blend until completely combined.
- Pour the mixture into a glass bowl and refrigerate until ready to use.
- Preheat the oven to 350 degrees, then lightly grease and flour a 9-inch tart or pie tin.
- Remove the dough from the fridge.
- On a floured work surface, roll the dough into a ⅛ inch thick circle.
- Place it in the prepared tin, trim any overhanging dough with a sharp knife and crimp the edges.
- Prick the bottom of the crust with a fork.
- Spread the bottom of the crust with 7 ounces of the chocolate-hazelnut spread.
- 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.
- Remove the ricotta filling from the fridge and pour it over the chocolate-hazelnut spread.
- Bake the pie for 25 to 30 minutes or until the crust is golden.
- Let the pie cool completely then drizzle with the remaining ¼ cup chocolate-hazelnut spread.
- Refrigerate the pie for 2 hours before serving.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/05/ricotta-and-nutella-tart.html
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