Ricotta and Nutella tart recipe of 11-02-2008 [Updated on 18-01-2018]
The Ricotta and Nutella Tart is absolutely lustful. I read this recipe a few days ago on the Cookaround forum where it was proposed in the format of adorable cakes and this weekend I decided to try it. The mix of flavors is one of my favorites, the Ricotta and Nutella Tart is perfect to serve for a delicious snack or for an after dinner. I took it to my parents' house and they brushed it in the blink of an eye, what a sweet tooth!
But moving on to something else ... the wedding preparations are proceeding, for now I have the church and the restaurant, this afternoon I begin to see the wedding favors, I would like something simple and that recalls the sea, we will see; P
How to make the ricotta and nutella tart
Prepare the shortcrust pastry by placing the flour in the center with the sugar, the butter in chunks, the 2 eggs, the grated rind of a lemon and a teaspoon of baking powder.
Mix the ingredients quickly, working the dough with your fingertips until it forms a compact and elastic dough and with it form a ball. Place the pastry in the fridge wrapped in cling film for about 30 minutes.
In the meantime, prepare a ricotta cream by mixing the ricotta with the sugar and an egg yolk and vanilla
Now take back the pastry and spread it on a surface sprinkled with flour with a thickness of about 3 mm.
Cover a tart mold with the shortcrust pastry.
Lay a layer of ricotta cream on the tart
Then cover with Nutella
Close with the shortcrust pastry layer
Bake in a preheated oven at 180 ° C for 30 minutes.
Allow the ricotta and Nutella tart to cool, sprinkle with icing sugar and serve;)
How to make a ricotta and nutella tart
How to make the ricotta and nutella tart: two simple and affordable recipes to prepare desserts with ricotta and nutella. From tart (grandmother's recipe) to crumbled ricotta and nutella.
There ricotta and nutella tart it is undoubtedly an ideal cake for breakfast and a snack for children. There crumbled ricotta and nutalla it is not far behind, especially if prepared with homemade Nutella. If you want to know the recipe for making nutella at home, you can read the article & # 8220 Homemade Nutella & # 8220.
If you don't like Nutella, you can still follow the recipe by skipping the point where the Nutella layer is spread on the pastry and you will get a ricotta tart. As an alternative to Nutella you can use any type of chocolate spreadable or jam. The ricotta and jam tart is an equally popular dessert.
Ricotta and nutella tart, grandmother's recipe
The recipe that we propose today is the ricotta and nutella tart, a delicious and very simple cake to make at home that will surely be very appreciated by everyone. We see how to make a ricotta and nutella tart following ours recipe step by step.
How to make a ricotta and Nutella tart
The ingredients for the pastry:
- 250 grams of flour
- 2 organic eggs
- 125 grams of sugar
- 1 teaspoon of yeast
- 100 grams of butter at room temperature
The ingredients for the dough:
- 350 grams of cottage cheese
- 1 tablespoon of sugar
- 250 grams of nutella
- A handful of dark chocolate made into small pieces
How to make the Ricotta and Nutella tart: shortcrust pastry preparation
Beware, the shortcrust pastry may seem simple to make but should be handled as little as possible and should always rest in the fridge.
- Form the fountain with the flour and add the butter into small pieces previously softened between your fingers in the center
- Incorporate the sugar, eggs and yeast: this operation must be done carefully to avoid lumps and so that the dough is smooth and compact. To prevent it from sticking, also due to the large amount of butter present, you can help yourself, as you proceed, with a little flour, but without using a lot of it so as not to make the dough too hard
- At this point, form a ball with the dough then wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
At least 30 minutes? Yes, this is the bare minimum but & # 8230 if you want to work the shortcrust pastry without too much difficulty, you can let it rest for a couple of hours in the highest and coldest part of the refrigerator.
How to make a ricotta and Nutella tart, preparation of the dough
- Transfer the ricotta into a bowl and work it well with your hands to make it very homogeneous and velvety: if you want you can pass it through a sieve
- Add the sugar and the chocolate chips and mix well
Ricotta and nutella tart, how to prepare the filling
- Grease and flour the pan (it must be about 25 cm in diameter) then roll out the shortcrust pastry, remembering to keep a small part of shortcrust pastry to make the strips to be placed on top of the tart.
- Prick the shortcrust pastry base irregularly with a fork and spread a layer of Nutella over the shortcrust pastry with a spatula and then the ricotta.
- Level the filling well then place the shortcrust pastry strips on top, crossing them to form a grid.
- Bake in a previously heated oven at 180 degrees for about 35 minutes
With the original recipe, you will have one ricotta and nutella tart where, starting from the bottom, you will have a first layer of shortcrust pastry, a layer of Nutella and a layer of ricotta.
With the recipe of crumbled ricotta and nutella the situation changes, because you will have, starting from the bottom, a layer of shortcrust pastry, a layer of ricotta, a layer of Nutella and a further layer of shortcrust pastry. Those with a sweet tooth can prepare a double layer of Nutella by putting it both above and below the ricotta!
Crumbled ricotta and chocolate, recipe
For a cake pan with a diameter of 18 cm, you can use:
- 300 g of flour 00
- 150 g of sugar
- 1 egg
- 120 g of cold butter
- a sachet of baking powder
- 450 g of cottage cheese
- 100 g of sugar
- 5 tablespoons of Nutella
or double, if you want to put the Nutella both above and below
- powdered sugar for garnish
How to make crumbled ricotta and nutella
In a bowl, combine flour, 150 g of sugar and softened butter cut into chunks. Knead quickly until you get a crumbled mixture that you set aside.
In a bowl aside, pour the ricotta, the sugar and, with a spatula, mix until the mixture is smooth.
Grease the pan and flour it. Pour half of the mixture with the butter into the pan. Compact it with the back of the spoon and create a raised edge on the edges.
Stuffed with ricotta and level the surface. Distribute the Nutella and cover with other leftover crumbled mixture.
Crumbled or ricotta and nutella tart, tips
Tip # 1:
to prevent the crumbled or the ricotta and nutella tart can break, use an opening cake pan. They are easy to find and inexpensive. At & # 8220 this Amazon page & # 8221 you will find one at a price of 10.99 euros, we have reported the one with the most positive reviews but feel free to buy the model you prefer.
Tip # 2:
jam can be used instead of Nutella. The ricotta and jam tart, as well as the crumbled ricotta and jam, are equally popular desserts. Which jam to use? You can use strawberry, fig, black cherry or orange jam!
Ricotta and Nutella tart recipePREPARATION TIMES
|20 minutes||50 minutes||1 h and 10 minutes|
|Quantity for 1 mold of 20 cm|
For the cocoa shortcrust pastry:
For the ricotta and nutella filling:
Tasty variations: the ricotta and nutella tart, you can also prepare a soft shortcrust pastry shell for pies
FOR THE RICOTTA:
Put the ricotta and powdered sugar and mix them well together then put the ricotta in a colander over a bowl and drain it in fridge for at least 8 hours.
FOR THE SHORT PASTRY:
Put the soft butter in a bowl along with the sugar and mix them together. Add the whole egg and do it totally absorb.
Gradually add the flour and baking powder and knead quickly until you get a smooth and homogeneous dough.
Roll out the shortcrust pastry between two sheets of parchment paper so it doesn't stick and layer around half a centimeter.
Put the shortcrust pastry in a lightly buttered tart pan, cut the excess edges and prick it.
At this point, pour the well drained ricotta on the base of perforated shortcrust pastry and level the surface.
Spread over the ricotta layer also nutella and completely cover the ricotta layer.
Create with the leftover shortcrust pastry tart strips and intertwine them with each other.
Cut off any excess strips e make a border around the entire perimeter of the tart then decorate it with the tines of a fork.
Bake the ricotta and nutella tart in the oven preheated to 180 ° for about 40 minutes until the pastry is cooked and golden.
Remove the ricotta and nutella tart from the oven and let it cool completely before removing it from the pan and cutting it.
VARIANTS AND ADVICE
You can add still icing sugar with ricotta.
Always drain the cottage cheese in the fridge otherwise it will ruin the tart.
Be careful when you roll out the Nutella otherwise it will mix with ricotta.
You can add chocolate chips with ricotta.
You can do not put yeast in the shortcrust pastry.
Don't cut the tart first that it is totally cooled.
If you liked this recipe, maybe you might also be interested in it TART WITH RICOTTA AND JAM or even the TART CIAMBELLONE or even all mine SHORT PASTRY RECIPES.
Tart with pears and nutella
Prepare the shortcrust pastry: work the sugar with the butter at room temperature and knead until a homogeneous dough is obtained.
At this point add the egg, making it absorb by the mixture of butter and sugar, flour, salt and vanillin and knead until the ingredients are well blended.
Form a ball and let it rest in the refrigerator for about half an hour wrapped in cling film.
Preheat the oven to 180 ° C.
With the help of a rolling pin, roll out the shortcrust pastry.
Grease and flour a 25 cm cake pan.
Line the pan with the shortcrust pastry.
Spread the Nutella on top.
Peel and thinly slice the pear and arrange the slices on top of the Nutella.
Put the yogurt, egg and sugar in a bowl and mix with a hand whisk.
1- Let's start preparing the Soft tart with Ricotta and Nutella by preheating the oven to 180 ° C and lining a pan with a diameter of about 18-24 cm with parchment paper, set it aside.
2- Pour the Egg, the Seed Oil, the Sugar and the Lemon Juice into a large bowl, mix the ingredients using a kitchen spoon. Add the flour and yeast for desserts then continue to knead everything until you get a homogeneous paste.
3- Mix the Ricotta, the Icing Sugar and the other Egg in another bowl, always using a spoon, we will have to obtain a homogeneous cream.
4- Compact the shortcrust pastry on the bottom and sides of the pan to form a shell, add the ricotta cream and level it slightly. Heat the Nutella for a few moments in the microwave to make it more liquid and distribute it over the ricotta cream to cover it all.
5- Bake the Soft Tart with Ricotta and Nutella at 180 ° C for about 45 minutes or until golden brown.
Ingredients for the pastry
To make the tart with ricotta and amaretti, first prepare the shortcrust pastry, in the classic way: pour the flour on a pastry board. Spread it slightly and put the cold butter cut into coarse pieces in the center.
With the help of a tarot, shred the butter and add it to the flour. Spread the flour and butter mixture again and add the sugar, salt and egg in the center.
Knead quickly with your hands and flavor with lemon zest and vanilla extract. Form a loaf, wrap the dough in a sheet of cling film then put it to rest in the refrigerator for at least 30 minutes.
Take the macaroons, blend them together with the almond flavor
Now prepare the filling: in a container, with the help of an electric whisk, whip the egg with the sugar.
Work the ricotta well, in such a way as to reduce it to cream. Add the ricotta cream to the egg and sugar mixture and mixing delicately mix everything well in order to obtain a unique and homogeneous mixture.
Add the vanilla flavor and the macaroons.
At this point you just have to compose the cake. Roll out the shortcrust pastry divided in two.
Cover with the first disc of shortcrust pastry, a tart mold, greased and floured, with a diameter of 26 cm.
With a fork prick the bottom.
Pour the ricotta filling over the shortcrust pastry and cover with the second disc of shortcrust pastry.
Then prick the top too, then transfer the tart to a preheated oven at 180 ° C for about 50 minutes.
After the time necessary for cooking, take the tart with ricotta and amaretti out of the oven, let it cool, then sprinkle it with icing sugar and decorate with the amaretti previously set aside.
Ricotta and nutella tart
Ricotta and nutella tart
And here's how to do it ricotta and nutella tart, an easy dessert that satisfies all palates!
Nutella and ricotta tart recipe
NUTELLA AND RICOTTA TART
Nutella and ricotta tart, the recipe simple to make a gluttonous sweet with base of shortcrust pastry and stuffing of ricotta cheese amalgamated with Nutella. There nutella tart, is a classic that is always perfect for any occasion, with the addition of ricotta cheese, even more delicious! Let's see together how to prepare a sweet tasty that will surely win you over! Scrolling to the bottom of the page, you will find all the easy and delicious recipes of excellent ricotta tarts!
Ingredients for the shortcrust pastry:
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- If you came to this page, maybe you wanted to do one tart. Go ahead on the page I recommend other quick and easy culinary recipes to make simple tart, one tart with jam, one tart with nutella, with ricotta, with coconut flour, with hazelnuts, with pineapple, with apples, with lemons, excellent meringue tart and again with philadelphia, with berries, with chocolate, all excellent and easy to make. The whole cookbook is photographed step by step.
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