But I've recently discovered an artisan alternative called Nocciolape - a mix of hazelnut, cacao and acacia honey
I could happily eat this as it is but I'm using it to flavour a filling of sheeps' milk ricotta
These two ingredients are mixed with a couple of eggs and then used to fill a puff pastry tart case.
400 grams sheep ricotta
50 grams Nocciolape or Nutella, approx
Drizzle the Nocciolape (or Nutella) over the ricotta and then using a fork, mix it in. How much Nocciolape or Nuttela you use is up to you - you want that flavour to be evident but overly strong. When you're satisfied with the taste, whisk in two eggs to form a slack mixture.
Line a tart tin with puff pastry - leave enough pastry so that it draps over the edge. Pour in the filling and then fold the edge so that it partially encases the filling.
Brush the pastry with milk and sprinkle over with a little caster sugar.
Bake in a preheated 170°C oven until the pastry is golden and cooked through and the filling has firmed and risen.
It will deflate once you take it out of the over to cool. Serve this warm or at room temperature.