Creamy caramel eggs add gooey goodness to this tart. The filling doesn’t need much sugar, as the Easter eggs do the talking. Hazelnuts in the pastry make for a little extra crunch and flavour. There’s no need to remove the skins from the nuts.
HAZELNUT & RICOTTA TARTServe 6-8
Pastry1 cup plain flour½ cup toasted hazelnuts100g butter1 egg yolk
Filling250g ricotta1 egg2 Tbsp brown sugar100g chocolate, melted and cooled slightly6 x mini caramel eggsFruit, to decorate
1. Preheat an oven to 180C. Grease the base of a 20cm tin.
2. For the pastry: into a food processor place the flour, hazelnuts, butter and egg yolk, blitzing until the dough forms. Place onto a lightly floured bench and roll to fit your tin with a little overhang. Trim the edges. Bake blind lined with paper and rice for 15 minutes, then remove the paper and cook for a further 5 minutes to dry the base. Remove from the oven.
3. For the filling: into a bowl place the ricotta, egg, sugar and chocolate, stirring well to combine. Pour into the tart shell and dot the Easter eggs into the mixture. Bake for 35 minutes or until just set. Remove and cool completely.
4. To serve, decorate with your favourite fruit.
