Italian Ricotta Almond Tart

This Italian Ricotta Almond Tart is one of those desserts I love making when I want something elegant without creating an overly complicated baking project. I make it with a buttery almond-flour crust and a smooth ricotta filling that is lightly sweet, creamy, and beautifully balanced by vanilla and almond extracts.

I especially enjoy serving this tart after a family meal, during the holidays, or alongside coffee in the afternoon. After chilling, the ricotta filling becomes wonderfully silky while the almond crust stays rich and tender. A little lemon zest or a scattering of slivered almonds can make it even more special.

Why You’ll Love This Recipe

I love this recipe because it combines the richness of a traditional tart with the delicate flavor of almonds and ricotta. The filling isn’t overwhelmingly sweet, so I can enjoy the creamy ricotta flavor rather than having it hidden beneath too much sugar.

I also appreciate how easily I can dress this tart up for different occasions. I sometimes add fresh lemon zest when I want a brighter flavor, while slivered almonds give the finished tart extra texture and a beautiful presentation.

Another reason I keep this recipe around is that I can prepare it ahead of time. Since the tart needs time in the refrigerator before slicing, I can bake it earlier in the day or even the day before I plan to serve it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Almond Crust:

1½ cups almond flour

½ cup all-purpose flour

½ cup unsalted butter, softened

1 large egg

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

For the Ricotta Filling:

2 cups ricotta cheese

½ cup granulated sugar

2 large eggs

Slivered almonds for topping, optional

Lemon zest for extra freshness, optional

Directions

Prepare the Oven and Tart Pan:

I preheat my oven to 350°F (175°C) and lightly grease a 9-inch tart pan. I prefer using a tart pan with a removable bottom because it makes the finished tart much easier to remove and serve.

Cream the Butter and Sugar:

In a mixing bowl, I cream the softened butter with the powdered sugar until the mixture looks light, smooth, and fluffy.

Add the Egg and Extracts:

I mix in 1 large egg along with the vanilla and almond extracts. I continue mixing until everything is smooth and evenly combined.

Make the Almond Dough:

I add the almond flour and all-purpose flour and mix just until a soft dough forms. I avoid overworking the dough because I want the baked crust to remain tender.

Shape and Chill the Crust:

I press the dough evenly across the bottom and up the sides of my prepared tart pan. I then refrigerate the crust for about 15 minutes to help it hold its shape during baking.

Blind Bake:

I line the chilled crust with parchment paper and add pie weights or dried beans. I blind bake it for 12–15 minutes. Then I carefully remove the parchment and weights and bake the crust for another 5 minutes, or until it is lightly golden.

Prepare the Ricotta Filling:

While the crust is finishing, I whisk the ricotta cheese, granulated sugar, and 2 eggs together in a separate bowl until smooth and creamy. When I want a brighter citrus flavor, I stir in a little freshly grated lemon zest.

Fill the Tart:

I pour the ricotta mixture into the partially baked almond crust and gently smooth the surface. If I’m using slivered almonds, I can scatter them over the top before baking.

Bake:

I bake the tart for 25–30 minutes. I look for set edges and a center that still has a slight jiggle. Then I avoid baking until the center becomes completely firm because it will continue setting as it cools.

Cool and Chill:

I let the tart cool completely at room temperature before transferring it to the refrigerator. I chill it for at least 1 hour before slicing, which gives the ricotta filling time to set properly.

Servings and Timing

This recipe makes 8 servings.

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes, plus chilling

Chilling Time: At least 1 hour

Servings: 8

Calories: Approximately 320 kcal per serving

I keep in mind that the tart needs additional cooling and chilling time beyond the listed preparation and baking time. When I’m making it for a gathering, I usually prepare it several hours ahead so it has plenty of time to set.

Variations

Lemon Ricotta Almond Tart:

I add fresh lemon zest to the ricotta filling when I want a brighter Italian-inspired flavor. For an even stronger citrus note, I can add a small splash of fresh lemon juice while keeping the filling thick.

Orange Ricotta Tart:

I replace the lemon zest with finely grated orange zest. I find that orange pairs especially well with both almond extract and creamy ricotta.

Almond-Topped Tart:

I scatter slivered or sliced almonds over the filling before baking. They toast gently in the oven and add a pleasant crunch to each slice.

Vanilla Ricotta Tart:

When I want a milder almond flavor, I reduce or leave out the almond extract and add a little extra vanilla instead.

Berry-Topped Tart:

After the tart has completely chilled, I decorate it with fresh raspberries, strawberries, or blueberries. I like the contrast between tart berries and the lightly sweet ricotta filling.

Storage/Reheating

I store leftover Italian Ricotta Almond Tart covered in the refrigerator because the filling contains fresh ricotta and eggs. Stored properly, I aim to enjoy it within 3–4 days.

For longer storage, I can freeze individual slices. I wrap each chilled slice tightly and place it in a freezer-safe container. When I’m ready to serve one, I thaw it overnight in the refrigerator.

I usually don’t reheat this tart because I think its creamy texture is best when served chilled or slightly cool. If I prefer it closer to room temperature, I simply remove a slice from the refrigerator about 15–20 minutes before serving.

Related Recipes:

• Sweet Tart Crust
• Dark Chocolate Pumpkin Tart
• Lemon Tart

FAQs

Can I make Italian Ricotta Almond Tart ahead of time?

Yes. In fact, I prefer making it ahead because chilling gives the ricotta filling enough time to become firm and creamy. I can prepare the tart the day before serving and keep it covered in the refrigerator.

Do I need to drain the ricotta before making the filling?

If my ricotta looks particularly watery, I drain it before preparing the filling. Excess liquid can make the tart softer and prevent the filling from setting as nicely. Thick, well-drained ricotta gives me the creamiest result.

How do I know when the ricotta tart is finished baking?

I look for a filling that is set around the edges but still slightly jiggly in the center. The center continues to firm as the tart cools and chills. I avoid waiting for it to become completely solid in the oven, which can lead to an overbaked filling.

Can I make this tart without almond extract?

Yes. I can leave out the almond extract and use additional vanilla extract instead. The almond flour in the crust still provides a subtle nutty flavor, while the filling becomes more vanilla-forward.

Why should I chill the crust before blind baking?

I chill the shaped crust because cold dough holds its structure better when it enters the hot oven. This helps reduce shrinking and gives me a neater tart shell that can support the creamy ricotta filling.

Conclusion

Italian Ricotta Almond Tart is a dessert I return to when I want something creamy, elegant, and pleasantly understated. The combination of a buttery almond crust and silky ricotta filling creates a dessert that feels special while relying on simple ingredients and straightforward baking techniques.

I can keep it classic with vanilla and almond, brighten it with fresh citrus zest, or finish it with toasted almonds or fresh berries. Served chilled with coffee or as the final course of a special meal, it’s a beautiful way for me to bring classic Italian-inspired flavors to the dessert table.

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