Torta ricotta e pere | Fattoria La Vialla

Ingredients

• 140 g hazelnuts flour
• 100 g caster sugar
• 80 g butter
• 50 g plain white flour (Italian type 00)
• 4 eggs (at room temperature)
• 1 tsp baking powder
• 400 ml fresh whipping cream
• 350 g fresh sheep’s milk ricotta
• 300 g pears
• 150 g caster sugar
• 15 g Vin Santo
• 5 g corn starch
• 1/2 untreated lemon (the juice)
• 1/2 vanilla pod
• 1 knob of butter
• icing sugar
• 1 handful of whole hazelnuts