Description
A creamy Italian-inspired ricotta tart with a tender, buttery almond-flour crust and delicate vanilla and almond flavors. Serve it chilled with optional citrus zest, toasted almonds, or fresh berries.
Ingredients
1½ cups almond flour
½ cup all-purpose flour
½ cup unsalted butter, softened
½ cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups ricotta cheese
½ cup granulated sugar
2 large eggs
Slivered almonds for topping, optional
Lemon zest for extra freshness, optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan, preferably one with a removable bottom.
- Cream the softened butter and powdered sugar in a mixing bowl until light, smooth, and fluffy.
- Mix in 1 large egg, the vanilla extract, and almond extract until smooth and evenly combined.
- Add the almond flour and all-purpose flour and mix just until a soft dough forms. Avoid overmixing.
- Press the dough evenly over the bottom and up the sides of the prepared tart pan. Refrigerate for about 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12–15 minutes. Remove the parchment and weights, then bake for another 5 minutes, or until lightly golden.
- Whisk the ricotta cheese, granulated sugar, and 2 eggs together until smooth and creamy. Stir in optional lemon zest if desired.
- Pour the ricotta filling into the partially baked crust and smooth the surface. Scatter optional slivered almonds over the top.
- Bake for 25–30 minutes, until the edges are set and the center still has a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
Notes
Drain the ricotta before using if it is particularly watery for a firmer, creamier filling.
Add fresh lemon or orange zest for a brighter citrus flavor.
For a milder almond flavor, omit the almond extract and use additional vanilla extract.
Top the chilled tart with fresh raspberries, strawberries, or blueberries if desired.
Store covered in the refrigerator for 3–4 days.
Individual slices can be wrapped tightly, frozen in a freezer-safe container, and thawed overnight in the refrigerator.
Serve chilled or allow individual slices to sit at room temperature for 15–20 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 105 mg
