Italian Ricotta Almond Tart

Why Make This Recipe

The Italian Ricotta Almond Tart is a delightful dessert that combines creamy ricotta cheese with the nutty flavor of almonds. It offers a perfect balance of sweetness and texture, making it a great choice for any occasion. This tart is easy to make and is sure to impress your family and friends. If you are looking for a unique dessert that stands out from the usual cakes and cookies, this tart is the way to go.

How to Make Italian Ricotta Almond Tart

Ingredients

• 1½ cups (150 g) almond flour (fine-ground)
• ½ cup (60 g) all-purpose flour
• ½ cup (113 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar
• 1 large egg (for crust)
• 2 cups (500 g) ricotta cheese (whole-milk)
• ½ cup (100 g) granulated sugar
• 2 large eggs (for filling)
• 1 tsp vanilla extract
• 1 tsp almond extract
• Zest of 1 lemon
• ½ cup (45 g) sliced almonds (topping)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
2. In a bowl, combine almond flour, all-purpose flour, softened butter, powdered sugar, and 1 egg. Mix these ingredients until a dough forms.
3. Press the dough into the bottom and sides of the tart pan. Use a fork to prick the base.
4. Bake the crust for 10–12 minutes, or until it turns lightly golden. Let it cool for 10 minutes.
5. In another bowl, whisk together ricotta cheese, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest until smooth.
6. Pour the filling into the cooled crust, leveling the surface. Sprinkle sliced almonds on top.
7. Bake for 30–35 minutes, or until the center is set and the top is a pale golden color.
8. Allow it to cool completely. Chill for 1 hour for neat slices, or serve it at room temperature.

How to Serve Italian Ricotta Almond Tart

Slice the tart into wedges and serve it as a delightful dessert. It pairs well with a fresh fruit salad or a dollop of whipped cream. You can also dust a little powdered sugar on top for extra sweetness.

How to Store Italian Ricotta Almond Tart

Store any leftover tart in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to enjoy it later, you can also freeze slices for up to a month. Just make sure to wrap them well in plastic wrap.

Tips to Make Italian Ricotta Almond Tart

• Use fresh ricotta cheese for the best flavor and texture.
• Make sure the butter is softened for easier mixing.
• Do not overmix the filling; mix until just combined for a light and fluffy texture.
• For a richer flavor, let the tart sit in the fridge overnight before serving.

Variation

You can substitute some of the ricotta with cream cheese for a different texture. Adding fruit zest or spices like cinnamon can also give a unique twist to this classic tart.

FAQs

1. Can I use other types of flour in the crust?
Yes, you can try using gluten-free flour if you want a gluten-free option. Just make sure it is a good substitute for baking.

2. How do I know when the tart is done?
The tart is done when the center is set and the top has a light golden color. You can gently shake the pan; if it does not jiggle much, it’s ready.

3. Can I make this tart ahead of time?
Absolutely! You can make the tart a day in advance and store it in the refrigerator. It’s often better after it has had time to chill and the flavors meld together.