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Hazelnut Ricotta Tart

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Hazelnut Ricotta Tart

The perfect hazelnut ricotta tart recipe with a picture and simple step-by-step instructions.

  • 125 g Ground hazelnuts
  • 120 g Sugar
  • 110 g Butter or margarine
  • 4 Eggs
  • 1 pinch Salt
  • 125 g Ricotta
  • 3 tsp Poppy seeds
  • 2 tbsp Flour
  • Grated peel of an untreated orange
  • 2 tbsp Apricot jam
  • Fat and flour for the mold
  1. Grease a tart pan (or 26cm springform pan) and dust with flour. Preheat the oven to 180 ° C. Roast the ground hazelnuts in a pan without fat (be careful, they burn easily). Separate eggs. Beat egg whites with a pinch of salt until stiff.
  1. Mix the butter, sugar and egg yolk until creamy. Sift the flour over it and stir in with the ricotta, poppy seeds, orange peel and roasted hazelnuts. Add the egg whites to the batter in portions and fold in.
  1. Fill the dough into the mold and bake for about 30 minutes. Brush the warm tart with apricot jam.
Dinner
European
hazelnut ricotta tart

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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