Decadent ricotta and hazelnut cream tart: a delicious treat for all sweet tooths

Immerse yourself in the luxurious taste of this Hazelnut Ricotta Cream Pie, featuring a sweet, fragrant crust filled with creamy ricotta and a 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 will love this recipe: The creamy ricotta filling combined with the delicious hazelnut spread creates a perfect harmony of flavors without being too sweet. The homemade crust adds a personal touch, giving it a freshness that store-bought versions can't match. It's a true delight for anyone who appreciates a dessert that balances richness and subtlety.

Perfect occasion: This tart is ideal for brunches, snacks or as a luxurious dessert after a family dinner. It's also perfect for the holiday season or as a special gift to brighten up your weekend.

Decorating Tips: Before serving, sprinkle the pie with powdered sugar for a snowy, elegant look. For a more elaborate decoration, you can sprinkle some extra hazelnut spread into patterns or add some 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 decoration:

Instructions:

1. In a bowl, mix the eggs with the sugar and vanilla. Then add the oil and continue mixing.
2. On a work surface or in another bowl, mix 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.
3. For the filling, carefully mix the ricotta (preferably sifted) with the sugar and vanilla. Set aside until needed.
4. Roll out three quarters of the dough to a thickness of approximately 3.5 mm and place it in a buttered and floured tart pan. Prick with a fork.
5. Spread the hazelnut cream evenly over the base, then cover with the ricotta mixture, smoothing completely.
6. Roll out the remaining dough to 5 mm thickness, cut it into 1.5 cm wide strips and arrange it diagonally on the tart, leaving approximately 2.5 cm between each strip.
7. Bake in a preheated oven at 180°C for 35 to 40 minutes.
8. Remove from the oven, let cool and enjoy as you wish.

Enjoy this decadent Hazelnut Ricotta Cream Pie!