Ciao Chow Linda

Ricotta and Nutella Tart

Author: Rosemary Molloy’s “Authentic Italian Desserts” via Ciao Chow Linda

Ingredients

• 1 cup ricotta cheese

• 1/4 cup 2% milk

• 1/2 tablespoon granulated sugar

• 1/2 cup plus 1/4 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 1/8 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 1/4 cup chocolate-hazelnut spread.

13. Refrigerate the pie for 2 hours before serving.