There are so many tart variations out there. From savory to sweet, to bake and no-bake options, it was a challenge to decide which direction I wanted to go. Finally, I decided to go with a sweet, no-bake option. Now to figure out the flavor combinations. My husband brainstormed ideas with me and we collectively thought that these two flavors would marry well together and who doesn’t love Nutella? I had the idea of adding honey as I was making it and it gave it just the right amount of sweetness.
The texture of this tart is really wonderful once you chill it for a few hours. It reminds me of cheesecake, maybe a bit less firm but just as easy to cut a beautifully clean slice. I also wanted to make this tart visually appealing and whipped up an almond and walnut honey topping. I arranged it in a crescent-like shape just before chilling it overnight.
A convenient aspect about the crust for this recipe is that there is no need to refrigerate the dough. You combine everything in a food processor, roll it out, press it into your pan, poke a few holes, and bake it. Simple without compromising quality.
I love how versatile this highly-favored hazelnut spread is. What should I make with it next?
Nutella & Ricotta Honey Tart with an Easy to Make Buttery Crust
Equipment
- 9" tart pan with removable bottom
- food processor
Ingredients
- 15 oz container of ricotta
- 1/2 cup nutella
- 4 oz cream cheese, softened to room temperature
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 3 tbsp honey
- pinch of salt
Crust
- 1 1/2 cups all-purpose flour
- 8 tbsp cold unsalted butter, cubed
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
- 1 tbsp milk
Topping (optional)
- 1/4 cup sliced almonds
- 1/4 cup chopped walnuts
- 1 tbsp honey
- dash of cinnamon
- dash of sea salt
Instructions
- Preheat oven to 375°F. In your food processor, combine all the ingredients for your crust until you get a smooth dough mixture. Feel free to add a bit more milk if dough is too crumbly.
- Place your dough on a floured baking mat and place a piece of parchment paper on top. With a rolling pin, flatten out your dough to as close to the circumference of your tart pan as possible.
- Place dough inside of your pan and press all the way up to the edges. With a fork, poke a few holes into the bottom of your crust. Bake crust for 20-23 minutes. Let crust cool completely before adding your filling.
Ricotta filling
- In your stand mixer, combine your ricotta and Nutella. Mix in the cream cheese. Add in salt, vanilla, honey and cocoa powder. Pour mixture into cooled crust. Add topping if desired. Refrigerate tart for 3-5 hours or overnight if possible. Tart will firm up and will be easy to cut into slices.
- Note: you will have about half a cup of filling left over. You can refrigerate this and use it as a fruit dip or just enjoy in a cup with some whip cream!
Topping
- In a small bowl, combine almonds, walnuts, honey, cinnamon, and sea salt. Spoon over tart before refrigerating. Feel free to add in other nuts, seeds or even top with fresh fruit!
