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