Torta di Nocciole

Ricotta Hazelnut Tart

The perfect sweet treat for a romantic meal.

500g ricotta
200g hazelnuts (toasted and crushed to small pieces)
1/2 lemon rind
150g caster sugar
4 eggs (separated)
150g apricot jam
Block of bitter chocolate for grating

Mix the ricotta with the sugar and egg yolks, then beat the egg whites until stiff and fold into the ricotta and sugar with the hazelnuts.

Grease an 8-inch baking tray with butter and pour the mixture into it. Cook for 25/30 minutes at 180°C oven. When cool, take out of the baking tray and place on a plate. Mix the apricot jam with a little water to make it easier to spread over the top of the tart. Grate coarsely the bitter chocolate over the top and serve.

This recipe is from:

› Back