Tart with wafers



For the shortbread:

250 g of flour

150 g of butter

1 egg

1 tablespoon sugar

For the filling:

250 g of ricotta cheese

175 g of hazelnut wafers

4 tablespoons spreadable cocoa cream

50 g of sugar

50 g of chopped up hazelnuts


Make the shortbread by mixing together all the ingredients until a soft ball is formed,
cover it with stretch wrap and let it rest
in the refrigerator for 15 minutes.
Meanwhile prepare the filling by mixing the ricotta cheese and sugar.
Add the crumbled wafers, the cocoa cream and the chopped up hazelnuts.
Spread 2/3 of the dough in a cake pan (buttered or lined with baking paper so it does not stick), leaving 1/3 to the side for the decoration.
Spread the filling on the base and decorate
by criss-crossing the strips made earlier.
Place in a pre-heated oven at 180° and bake for 35-40 minutes.