Italian Ricotta Almond Tart: Creamy, Nutty Comfort in a 9-Inch Pan Recipe

Introduction

This Italian Ricotta Almond Tart combines a creamy, nutty filling with a tender almond crust for a delightful dessert experience. It’s simple to make and perfect for sharing at gatherings or enjoying as a comforting treat.

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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan to prepare it for the crust.
2. Step 2: In a bowl, combine almond flour, all-purpose flour, softened butter, powdered sugar, and 1 egg. Mix until a dough forms.
3. Step 3: Press the dough evenly into the bottom and sides of the prepared tart pan. Prick the base with a fork to prevent bubbling.
4. Step 4: Bake the crust for 10 to 12 minutes until it turns lightly golden. Remove from oven and let it cool for 10 minutes.
5. Step 5: Meanwhile, whisk together the ricotta cheese, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest in a bowl until smooth and well combined.
6. Step 6: Pour the ricotta filling over the cooled crust and spread it evenly. Sprinkle the sliced almonds on top for a crunchy finish.
7. Step 7: Bake the tart for 30 to 35 minutes until the filling is set and the top has a pale golden color.
8. Step 8: Allow the tart to cool completely. For neat slices, chill it in the refrigerator for about 1 hour before serving, or serve it at room temperature.

Tips & Variations

• For a richer flavor, try using mascarpone cheese in place of ricotta or a mix of both.
• Lightly toast the sliced almonds before sprinkling them on top to enhance their nuttiness.
• Add a tablespoon of honey or a sprinkle of cinnamon to the filling for a subtle twist.
• If you prefer a gluten-free tart, use all almond flour and omit the all-purpose flour.

Storage

Store the tart covered in the refrigerator for up to 3 days. It can be served chilled or at room temperature. To reheat, warm individual slices briefly in the microwave for about 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for this tart?

Whole-milk ricotta is recommended for a creamier texture, but part-skim ricotta can be used. The tart may be slightly less rich but will still taste delicious.

How can I tell when the tart is fully baked?

The tart is done when the center is set and no longer jiggles when gently shaken. The top should have a pale golden color but not be overly browned.

Italian Ricotta Almond Tart: Creamy, Nutty Comfort in a 9-Inch Pan Recipe

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★★★★★

4.8 from 148 reviews

This Italian Ricotta Almond Tart combines a creamy, nutty ricotta filling with a buttery almond crust, topped with sliced almonds for a delightful crunch. Perfect as a comforting dessert or elegant treat, this tart bakes to a pale golden perfection with a smooth, rich texture and subtle hints of vanilla, almond, and lemon.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Crust

• 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 the Filling

• 2 cups (500 g) ricotta cheese (whole-milk)
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• Zest of 1 lemon

Topping

• ½ cup (45 g) sliced almonds

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan thoroughly to prevent sticking.
2. Make the Crust Dough: In a mixing bowl, combine the almond flour, all-purpose flour, softened butter, powdered sugar, and one large egg. Mix these ingredients until a cohesive dough forms, ensuring everything is well incorporated.
3. Form the Crust: Press the dough evenly into the bottom and up the sides of the prepared tart pan. Use a fork to prick the base of the crust lightly; this helps prevent bubbling during baking.
4. Bake the Crust: Place the tart pan in the oven and bake the crust for 10 to 12 minutes or until it turns lightly golden. Once baked, remove from the oven and allow it to cool for about 10 minutes.
5. Prepare the Filling: In a bowl, whisk together ricotta cheese, granulated sugar, two large eggs, vanilla extract, almond extract, and lemon zest until the mixture is smooth and well combined.
6. Assemble the Tart: Pour the ricotta filling into the pre-baked crust, spreading it to an even layer. Sprinkle sliced almonds evenly across the top to add texture and flavor.
7. Bake the Tart: Return the tart to the oven and bake for 30 to 35 minutes until the center is set and the top has a pale golden color.
8. Cool and Chill: Allow the tart to cool completely at room temperature. For neat slices, chill it in the refrigerator for one hour before serving. Alternatively, it can be served at room temperature for a creamier texture.

Notes

• For best results, use whole-milk ricotta cheese for a creamy filling.
• Ensure the butter is softened to room temperature to blend easily in the crust dough.
• Pricking the crust base prevents air bubbles during baking, keeping the tart flat and even.
• Chilling the tart after baking helps it set fully for clean, precise slices.
• If you prefer, the zest of lemon can be swapped with orange zest for a different citrus note.
• Store leftover tart covered in the refrigerator for up to 3 days.

Keywords: Italian ricotta tart, almond tart, ricotta dessert, almond flour tart, creamy ricotta tart, nutty tart, vanilla almond tart, lemon zest tart, easy Italian dessert