Coffee and Cheese Tart with Nut Crust

A simple but delicious cake recipe:

Mix the ground hazelnuts loosely with the sugar in a large wide bowl and then pour the melted butter. Knead everything with your hands until crumbly. First, line the edge of a cake springform pan (26 cm dia.) with it to a thickness of just under half a centimeter, pressing the mixture well until smooth. Then spread the rest of the hazelnut dough evenly in the center of the mold and press it firmly as well. Then, using a kitchen knife, carefully cut the nut mixture around the edge just small, patch any “holes” and mold the leftovers into the center. Place the tart springform pan in the refrigerator for fifteen minutes.

Meanwhile, for the filling, place the ricotta in a large wide-mouth mold. Cut the vanilla bean in half lengthwise with a sharp kitchen knife. Scrape out the pith with the back of the knife and add to the ricotta mold. Whisk the cheese and vanilla until hearty. Beat two eggs into the mixture until smooth. Follow with the other two eggs in the same way. Then stir in the sugar, espresso and coffee liqueur until smooth. Finally, sift the flour over the top and mix in with a hand mixer.

Preheat the oven to 175 °C convection (200 °C top and bottom heat).

Pour the mixture into the springform pan and bake for 50 minutes. After 35 minutes, check that the surface is not too dark, otherwise reduce the temperature a little.

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