Dive into the luxurious taste of this Ricotta and Hazelnut Cream Tart, featuring a sweet, fragrant crust filled with smooth ricotta and rich hazelnut spread. This tart is a wonderful blend of creamy texture and deep, nutty flavors, making it an irresistible treat for breakfast or a snack.
Why You'll Love This Recipe: The creamy ricotta filling paired with the indulgent hazelnut spread creates a perfect harmony of flavors that's not overly sweet. The homemade crust adds a personal touch, giving it a freshness that can't be matched by store-bought versions. It's a true delight for anyone who appreciates a dessert that balances richness with subtlety.
Perfect Occasion: This tart is ideal for brunches, tea parties, or as a luxurious dessert after a family dinner. It's also perfect for holiday celebrations or as a special treat to brighten up your weekend.
Decoration Tips: Before serving, dust the tart with powdered sugar for a snowy, elegant appearance. For a more elaborate decoration, you can pipe some extra hazelnut spread in patterns or add a few edible flowers for a pop of color.
Ingredients:
- For the crust (dough):
- 300 grams of all-purpose flour
- 2 eggs
- 75 grams of sugar
- 60 grams of vegetable oil
- 6 grams of baking powder (about two level teaspoons)
- Vanilla extract or vanillin
- A pinch of salt
- For the filling:
- 450 grams of ricotta
- 25 grams of sugar (optional)
- Vanilla extract
- 150-200 grams of hazelnut spread
For decorating:
- Powdered sugar as needed
Instructions:
- In a bowl, mix the eggs with sugar and vanilla. Then, add the oil and continue to mix.
- On a work surface or in another bowl, combine the flour, baking powder, and a pinch of salt. Make a well in the center and gradually incorporate the liquid ingredients. Start mixing with a whisk or fork, then knead by hand until the dough is smooth and compact.
- For the filling, thoroughly mix the ricotta (preferably sieved) with sugar and vanilla. Set aside until needed.
- Roll out three-quarters of the dough to a thickness of about 3.5 mm and place it in a greased and floured tart mold. Prick the base with a fork.
- Evenly spread the hazelnut cream over the base, then top with the ricotta mixture, smoothing it out completely.
- Roll out the remaining dough to 5 mm thick, cut into 1.5 cm wide strips, and arrange diagonally over the tart, leaving about 2.5 cm between each strip.
- Bake in a preheated oven at 180°C for 35-40 minutes.
- Remove from the oven, let cool, and enjoy at your leisure.
Enjoy this decadent Ricotta and Hazelnut Cream Tart!