Why Make This Recipe
Italian Ricotta Almond Tart is a delightful dessert that combines creamy ricotta with the nutty flavor of almonds. This tart is not only delicious but also simple to make. Perfect for a special occasion or a cozy family gathering, it offers a taste of Italy that everyone will enjoy. Plus, it can be served warm or cool, making it a versatile choice.
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
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a bowl, combine almond flour, all-purpose flour, softened butter, powdered sugar, and 1 egg. Mix everything until a dough forms.
- Press the dough into the bottom and sides of the tart pan. Prick the base with a fork to prevent bubbling.
- Bake the crust in the oven for 10-12 minutes, or until it is lightly golden. After baking, let it cool for 10 minutes.
- In another bowl, whisk together the ricotta cheese, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest until the mixture is smooth.
- Pour the ricotta filling into the crust and level the surface. Sprinkle the sliced almonds on top.
- Bake for an additional 30-35 minutes until the center is set and the top is a pale gold.
- Let the tart cool completely. For neat slices, chill in the fridge for 1 hour or serve at room temperature.
How to Serve Italian Ricotta Almond Tart
Serve your Italian Ricotta Almond Tart chilled or at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruits like berries can add a refreshing touch.
How to Store Italian Ricotta Almond Tart
Store any leftovers in an airtight container in the fridge. The tart can last for about 3-4 days. You may also freeze it for longer storage. Just make sure to wrap it well before placing it in the freezer.
Tips to Make Italian Ricotta Almond Tart
- Ensure the butter is softened before mixing to create a smooth crust.
- For a gluten-free version, you can use all almond flour instead of mixing with all-purpose flour.
- Experiment with flavors by adding chocolate chips or dried fruits into the ricotta filling.
Variation
You can add different flavors to the tart by incorporating other zests, like orange. Nuts like walnuts or hazelnuts can also replace the sliced almonds on top.
FAQs
1. Can I use low-fat ricotta cheese instead?
Yes, you can use low-fat ricotta cheese, but the tart may be less creamy.
2. How do I know when the tart is done baking?
The tart is done when the center is set and slightly puffed, and the top is a pale golden color.
3. Can I make this tart ahead of time?
Absolutely! You can make it a day in advance. Just store it in the fridge, and it will still be delicious the next day.
Italian Ricotta Almond Tart
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a bowl, combine almond flour, all-purpose flour, softened butter, powdered sugar, and 1 egg. Mix until a dough forms.
- Press the dough into the bottom and sides of the tart pan. Prick the base with a fork to prevent bubbling.
- Bake the crust for 10-12 minutes, until it is lightly golden, and let it cool for 10 minutes.
- In another bowl, whisk together the ricotta cheese, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest until smooth.
- Pour the filling into the crust and level the surface. Sprinkle the sliced almonds on top.
- Bake for an additional 30-35 minutes until the center is set and the top is a pale gold.
- Let the tart cool completely. For neat slices, chill in the fridge for 1 hour or serve at room temperature.