Ricotta Hazelnut Tart
The perfect sweet treat for a romantic meal.
Torta di Nocciole
- 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.