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Italian Ricotta Almond Tart

This delightful tart features a crumbly almond crust filled with creamy ricotta cheese and lemon zest, making it a perfect dessert for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Almond Crust
  • 1 cup almond flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling
  • 1 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon zest
  • 1/4 cup sliced almonds (for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour and granulated sugar. Add softened butter and mix until crumbly.
  3. Add the egg and vanilla extract, stirring until a dough forms.
  4. Press the dough into a tart pan evenly across the bottom and up the sides, aiming for about 1/4 inch thickness.
Baking the Crust
  1. Place the crust in the preheated oven and bake for 10-12 minutes or until lightly golden.
Making the Filling
  1. In another bowl, mix ricotta cheese, powdered sugar, and lemon zest until smooth and creamy.
Assembly & Final Bake
  1. Once the crust is ready, remove it from the oven and pour the ricotta mixture into the crust, smoothing it out to the edges.
  2. Sprinkle sliced almonds on top and return the tart to the oven.
  3. Bake for an additional 25-30 minutes until set but still a bit wobbly in the center.
Cooling & Serving
  1. Let the tart cool before serving, enjoying it chilled or at room temperature.

Notes

If almond flour isn’t available, finely ground oats or all-purpose flour can be used. Store the tart covered in plastic wrap or an airtight container for up to three days in the refrigerator.