Italian Ricotta Almond Tart: Creamy, Nutty Comfort in a 9-Inch Pan Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
