Here’s a luscious and elegant Ricotta Almond Tart recipe — a perfect blend of creamy ricotta, nutty almond flavor, and a buttery crust. It’s lightly sweet, refined, and ideal for brunch, dessert, or with coffee.
🥧 Ricotta Almond Tart
🧾 Ingredients:
For the crust:
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1 ¼ cups all-purpose flour
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¼ cup ground almonds (almond flour)
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2 tablespoons sugar
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½ teaspoon salt
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½ cup (1 stick) cold unsalted butter, cubed
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1 egg yolk
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2–3 tablespoons cold water
For the filling:
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1 ½ cups ricotta cheese (drained if watery)
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⅓ cup sugar
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1 teaspoon vanilla extract
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½ teaspoon almond extract
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2 large eggs
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Zest of 1 lemon (optional but adds freshness)
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¼ cup ground almonds
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2 tablespoons all-purpose flour
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Optional: 2 tablespoons honey or apricot jam for glaze
🥣 Instructions:
1. Make the crust:
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In a bowl or food processor, combine flour, almond flour, sugar, and salt.
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Add cold butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs.
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Add egg yolk and cold water, mixing just until the dough comes together.
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Shape into a disk, wrap, and chill in the fridge for 30 minutes.
2. Prebake the crust:
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Roll out dough and press into a 9-inch tart pan with a removable bottom.
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Prick the base with a fork, chill again for 10 minutes, then bake at 375°F (190°C) for 10–12 minutes until lightly golden.
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Let cool slightly.
3. Make the filling:
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In a bowl, mix ricotta, sugar, vanilla, almond extract, and lemon zest.
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Add eggs one at a time, then stir in ground almonds and flour until smooth and creamy.
4. Assemble and bake:
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Pour the ricotta mixture into the pre-baked crust and smooth the top.
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Bake at 350°F (175°C) for 30–35 minutes, or until just set and lightly golden on top.
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Cool completely.
5. Finish (optional):
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Brush with warm honey or apricot jam for a glossy top.
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Garnish with toasted almonds, powdered sugar, or fresh berries if desired.
🍴 Serving Suggestions:
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Serve chilled or at room temperature.
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Excellent with espresso, Earl Grey tea, or a light dessert wine.