Thank you so much for being here and letting me share this cherished recipe. I’m thrilled to bring you a slice of my Italian roots with this Italian Ricotta Almond Tart. If you love deeply comforting, subtly sweet desserts with a nutty twist, you’re in for a real treat. Don’t forget to subscribe for more delicious recipes delivered by email—your inbox is about to get happier!
Overview of Recipe Content
What it is: A rustic yet elegant Italian tart featuring a tender almond crust and a rich, creamy ricotta filling. This feels like a cozy family gathering in tart form.
Why you’ll love it: The almond crust brings crunch and fragrance, while the ricotta filling offers dreamy creaminess with a hint of almond. A perfect balance of texture and subtle sweetness.
Taste: Lightly sweet ricotta with vanilla and almond notes, nestled in a buttery-almond base that’s crisp yet tender.
Ingredient list:
- 1½ cups almond flour
- ½ cup all‑purpose flour
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg (crust)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups ricotta cheese
- ½ cup granulated sugar
- 2 large eggs (filling)
Tools needed:
- 9‑inch tart pan (with removable bottom ideal)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
Substitutions/additions:
- Swap almond flour crust for traditional shortcrust pastry if preferred
- Use whole‑milk ricotta or part cottage cheese for lighter texture
- Add lemon zest or a handful of slivered almonds on top for extra zing and crunch
How to Make Italian Ricotta Almond Tart
- Prep and build the crust
Preheat oven to 350 °F (175 °C). In a bowl, cream the butter and powdered sugar until light. Beat in the egg, vanilla, and almond extract. Stir in almond flour and all‑purpose flour until a soft dough forms. Press it evenly into your tart pan. Chill for 15 minutes—that helps avoid shrinkage. - Blind‑bake the crust
Line the dough with parchment and beans or baking weights. Bake for 12–15 minutes until lightly golden. Remove weights and paper; bake another 5 minutes until set and fragrant. - Mix the ricotta filling
While crust bakes, whisk the ricotta, granulated sugar, and eggs until smooth. Add vanilla and almond extract, stirring until glossy and combined. - Assemble and bake
Pour filling into warm crust and smooth the top. Bake another 25–30 minutes, until the filling is set but slightly jiggly in the center—it will firm up as it cools. - Cool & serve
Let the tart cool completely in the pan. Then refrigerate for at least 1 hour before slicing. Each bite should be creamy, nutty, and serenely satisfying.
What to Serve with Italian Ricotta Almond Tart
- A cup of rich espresso or cappuccino to complement the almond notes
- Lightly whipped cream with a drizzle of honey
- Fresh berries (raspberries or strawberries) for color and freshness
- A crisp dessert wine like Moscato d’Asti if you’re feeling indulgent
Tips for Making It Perfect
- Room‑temperature ingredients help the filling blend more smoothly.
- Chill the dough before blind‑baking to prevent shrinkage and soggy crust.
- Do not over‑bake the filling—a slight jiggle ensures a luxuriously creamy texture.
- Make ahead: Bake the day before and refrigerate overnight—flavors mellow and texture improves.
Storage Instructions
- Refrigerate any leftovers, covered, for up to 3 days.
- Freeze slices wrapped in plastic + foil for up to 1 month. Thaw overnight in the fridge.
- Reheat tips: Serve slightly chilled or at room temperature; avoid using a hot oven or microwave to keep the creamy texture intact.
General Information
This almond‑ricotta tart draws inspiration from traditional Italian pastries that celebrate almonds and ricotta, especially from regions like Sicily and Campania. It’s a wonderful recipe for festive gatherings, holiday celebrations, or simply sharing a moment with loved ones. Almonds in Italian dessert culture signify warmth and home—the nutty aroma is nostalgia in every bite. You’ll find similar traditions in Sicilian mandorlato confectioneries and ricotta‑filled Easter treats Poulef Recipes.
Looking for more almond or ricotta delights? You might enjoy:
- Delightful Fig and Orange Cake – a citrus‑fruity cake studded with fresh figs Poulef Recipes
- Lemon Ricotta Cottage Cheese Mug Cake – quick, fluffy, and protein‑packed Poulef Recipes
Frequently Asked Questions
Can I use low‑fat ricotta?
Yes — just be aware that lower‑fat versions may yield a thinner texture. Full‑fat is best for richness.
Is almond flour gluten‑free?
Yes, but you add a bit of all‑purpose flour here. For a fully gluten‑free version, use GF flour blend.
Can I skip the almond extract?
You can, but it enhances that nutty aroma beautifully. Vanilla alone works, though.
Can I halve the recipe?
Absolutely — halve both crust and filling ingredients. Use a smaller tart pan and shorten baking times slightly.
Conclusion
This Italian Ricotta Almond Tart is a heartfelt blend of creamy comfort and nutty elegance. It’s the kind of dessert that sparks contented sighs and lingering smiles. If you love this, you’ll also adore my Delightful Fig and Orange Cake and the Lemon Ricotta Mug Cake, which both share that light, fragrant goodness.
I can’t wait to hear how yours turns out! Share your creation on Pinterest and tag me at poulefrecipe. 💬 Leave a review below and let me know if you gave it your own twist.
Interactive Elements
Please leave a review or comment—I read every single one.
Share your tart photo on Pinterest or tag me @poulefrecipe so I can see your kitchen magic!
Nutritional Information
Per serving (assuming 8 slices)Calories Fat (g) Carbs (g) Protein (g) Sugar (g) Fiber (g) ~320 ~22 ~20 ~8 ~12 ~3
Italian Ricotta Almond Tart – Creamy, Nutty & Truly Italian! 🌰🤍
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
A creamy ricotta filling in a nutty almond crust—this Italian Ricotta Almond Tart is pure comfort with every slice. Perfect for holidays or just because!
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
Instructions
1. Preheat the oven to 350°F (175°C). In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
2. Beat in 1 egg, vanilla, and almond extract until smooth.
3. Stir in almond flour and all-purpose flour until a soft dough forms.
4. Press dough into a 9-inch tart pan evenly across the bottom and up the sides. Chill for 15 minutes.
5. Blind-bake the crust: line with parchment paper and fill with pie weights. Bake for 12–15 minutes, then remove weights and bake another 5 minutes.
6. While crust is baking, whisk ricotta, granulated sugar, and 2 eggs together until smooth. Add extracts and mix until fully combined.
7. Pour filling into baked crust and smooth the top.
8. Bake for 25–30 minutes or until the center is just set with a slight jiggle.
9. Cool completely in pan, then chill in the refrigerator at least 1 hour before serving.
10. Slice and enjoy!
Notes
For extra texture and flavor, sprinkle slivered almonds on top before baking.
Add a little lemon zest to the filling for brightness.
Best served chilled or at room temperature.
Pairs wonderfully with coffee or dessert wine.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12
- Sodium: 75
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
- Cholesterol: 95
