Torta di Nocciole

Torta di Nocciole

Ricotta Hazelnut Tart

The perfect sweet treat for a romantic meal.

Torta di Nocciole
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  • 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


  1. 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.
  2. 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.