• 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!