Ricotta and Nutella Tart

Name: Ricotta and Nutella Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 4 ½ cups; Eggs (about 1 at room temperature) 2 oz; Egg yolks (of a medium egg) 1; Butter (cold from the fridge) 10.6 oz; Sugar 0.9 cup; Lemon peel ½; Orange peel ½; Cow's milk ricotta cheese 2 cups; Nutella 0.67 cup; Sugar 5 tsp; Vanilla bean 1

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876

Calories per serving

Vegetarian

Energy Kcal 876
Carbohydrates g 96.8
of which sugars g 44.3
Protein g 16.2
Fats g 47.1
of which saturated fat g 25.32
Fiber g 2.8
Cholesterol mg 176
Sodium mg 76

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 8
Cost: Average
Note plus the resting time of the pastry (60 minutes)

PRESENTATION

This crostata recipe is a real gem straight from the heart of Italian dessert culture. Seriously good. The key? Getting that crumbly pastry base just right. In Italy, a good ricotta crostata takes patience—and you need to work the dough as little as possible. Pretty simple. That's how you get that friable crust rather than something dense or chewy. Now, this classic Italian tart is a staple at family gatherings. And you know what? The filling is where it truly shines. Here, you are treated to a creamy mix of ricotta and Nutella. Really, it's next-level.

The result is a moist, almost velvety cream that’s way way better than just chocolate chips. You can savor that nutty chocolate swirl in every bite. Which is great. It balances perfectly with the gentle tang of the ricotta. Across Italy, folks often put their own spin on this Nutella crostata. Really, the love for making them visually special is a unifying thread. While the lattice is traditional, people get creative with shapes like stars, hearts, or stripes—cut from leftover dough.

And listen, this adds a personal touch. Makes each sweet tart as lovely to look at as it is to eat. Imagine a homemade crostata recipe cooling on the counter, filling your kitchen with a warm, buttery aroma. Honestly, whether you stick to the classic or experiment with decorations, this dessert is one that really draws people together. Perfect with a cup of coffee or as a sweet treat after dinner. It's rare to find a single crumb left behind. Creating a ricotta and Nutella dessert like this is all about embracing that easygoing Italian spirit. Simple, flexible, and always delicious. Plus, it’s a fun way to bring a bit of Italy into your home, sharing in a tradition that’s as much about creativity as it is about flavor.

INGREDIENTS

876

Calories per serving

Ingredients for the pastry (for a 9-inch diameter pan): Type 00 flour 4 ½ cups (550 g); Eggs 2 oz (55 g) - (about 1 at room temperature); Egg yolks 1 - (of a medium egg); Butter 10.6 oz (300 g) - (cold from the fridge); Sugar 0.9 cup (180 g); Lemon peel ½; Orange peel ½

For the filling: Cow's milk ricotta cheese 2 cups (500 g); Nutella 0.67 cup (180 g); Sugar 5 tsp (20 g); Vanilla bean 1

Preparation

How to prepare Ricotta and Nutella Tart

To prepare the ricotta and Nutella tart, start with the shortcrust pastry. In the bowl of a stand mixer, pour in the all-purpose flour 1, sugar 2, and cold butter cut into pieces 3.

Add the grated orange and lemon zest 4. Work with the paddle attachment for about 2 minutes to obtain a sandy dough. At this point, add both the egg 4 and the yolk. Work again for a couple of minutes until you get a compact and uniform dough 6. Try not to overwork the dough; avoid overheating it to prevent forming gluten that would make the crust compact and not crumbly.

Transfer the dough to a work surface 7 and form a ball. Wrap it with plastic wrap 8 and let it rest in the refrigerator for at least 1 hour. In the meantime, prepare the ricotta and Nutella cream. Pour sugar into a small bowl 9 and add the seeds from the vanilla bean 9.

Then pour the ricotta into another bowl, add the sugar 10, and mix well with a hand whisk 11. When the sugar is absorbed, add the Nutella 12.

Mix well with a spatula until you get a uniform cream. Cover with plastic wrap and place in the fridge until needed. Once the dough has rested, transfer it to a floured work surface and roll it out to a thickness of 1/4 inch 14. Roll it onto the rolling pin and gently transfer it into a 9-inch diameter pan 15.

Apply light pressure with your hands to ensure the dough adheres well to the pan. Use a small knife to remove excess dough from the edges 16. Quickly work all the dough scraps 17, which will be used to make the lattice. Retrieve the ricotta and Nutella cream from the fridge and use it to fill the pastry shell 18.

Level the surface well with a spoon 19. Then roll out the remaining dough to a thickness of 1/4 inch and cut strips about 3/4 inch wide 20. Arrange the strips on the tart, first in one direction 21

and then in the other 22. Press lightly to adhere them to the edge 23 and use a small knife to remove the excess 34.

Once you have made the lattice 23, you can bake the tart in a preheated static oven at 356°F for 40 minutes. After this time, take it out 26 and let it cool before removing it from the mold and serving 27.