Ricotta and Nutella Tart
Author: Rosemary Molloy's "Authentic Italian Desserts" via Ciao Chow Linda
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.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/05/ricotta-and-nutella-tart.html