Go Back

Italian Ricotta Almond Tart

A delightful Italian tart featuring a crispy almond crust and a creamy ricotta filling, perfectly balanced with hints of almond and lemon zest.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups almond flour
  • 0.5 cups sugar
  • 0.25 cups unsalted butter, softened
For the filling
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 0.25 teaspoon salt
  • Zest of 1 lemon
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
  2. Make the Crust: In a mixing bowl, combine the almond flour, sugar, and softened butter. Mix until resembling a sandy texture, then press it firmly into a tart pan.
  3. Prepare the Filling: In another bowl, whisk together the ricotta cheese, eggs, vanilla extract, almond extract, salt, and lemon zest until smooth.
  4. Combine Mixtures: Pour the ricotta mixture into the almond crust, spreading it evenly.
Baking
  1. Place the tart in the oven and bake for about 45 minutes or until the filling is set and golden on top.
Cooling and Serving
  1. Once done, remove the tart from the oven and allow it to cool completely. Dust with powdered sugar before serving.

Notes

For substitutions, consider using coconut flour or gluten-free flour instead of almond flour. Store the tart in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in the microwave for 15 seconds if desired.