Why Make This Recipe
If you love desserts that are both creamy and nutty, the Creamy Ricotta Almond Tart is perfect for you. This tart combines the rich flavors of ricotta cheese with the delicate taste of almond flour, creating a delightful dessert that everyone will love. It’s easy to make and is perfect for special occasions or just a sweet treat to enjoy at home.
How to Make Creamy Ricotta Almond Tart
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup sliced almonds (for topping)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom or line it with parchment paper.
- In a medium bowl, combine the almond flour, granulated sugar, and salt. Stir in the melted butter and egg until well combined, forming a dough.
- Press the almond dough evenly into the bottom and up the sides of the prepared tart pan. Use a fork to poke holes in the bottom to prevent bubbling.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let cool slightly.
- In a large mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, eggs, and lemon zest. Whisk until smooth and creamy.
- Pour the ricotta filling into the cooled almond crust, spreading evenly with a spatula.
- Sprinkle the sliced almonds over the top.
- Return to the oven and bake for an additional 25-30 minutes, or until the filling is set and lightly golden on top.
- Allow the tart to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and serve.
- Optional: Dust with additional powdered sugar before serving.
How to Serve Creamy Ricotta Almond Tart
Serve the Creamy Ricotta Almond Tart at room temperature or slightly chilled. It pairs wonderfully with fresh fruits, or you can simply enjoy it on its own. A dusting of powdered sugar on top adds an extra touch of sweetness.
How to Store Creamy Ricotta Almond Tart
Store any leftover tart in the refrigerator. Place it in an airtight container, and it will keep well for up to four days. If you want to store it for longer, you can freeze individual slices. Just wrap them well in plastic wrap and place them in a freezer-safe bag.
Tips to Make Creamy Ricotta Almond Tart
- Make sure your butter is melted but not hot, as this can alter the texture of the dough.
- Whisk the ricotta filling until it is completely smooth to ensure a creamy texture.
- Don’t skip the lemon zest; it adds a wonderful brightness to the flavor.
Variation
For a twist, you can add a layer of fresh fruits such as berries or peaches on top of the ricotta filling before baking. You can also substitute some of the ricotta cheese with mascarpone for a different flavor profile.
FAQs
1. Can I use regular flour instead of almond flour?
Yes, you can use regular flour, but it will change the taste and texture of the tart. Almond flour gives it a unique nutty flavor.
2. Can I make this tart ahead of time?
Absolutely! This tart can be made a day or two in advance. Just store it in the fridge until you’re ready to serve.
3. What can I serve with the tart?
The tart is delicious on its own, but you can serve it with whipped cream, fresh fruits, or a drizzle of honey for added sweetness.
Creamy Ricotta Almond Tart
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful tart featuring ricotta cheese and almond flour, perfect for special occasions or a sweet treat at home.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom or line it with parchment paper.
- In a medium bowl, combine the almond flour, granulated sugar, and salt. Stir in the melted butter and egg until well combined, forming a dough.
- Press the almond dough evenly into the bottom and up the sides of the prepared tart pan. Use a fork to poke holes in the bottom to prevent bubbling.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let cool slightly.
- In a large mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, eggs, and lemon zest. Whisk until smooth and creamy.
- Pour the ricotta filling into the cooled almond crust, spreading evenly with a spatula.
- Sprinkle the sliced almonds over the top.
- Return to the oven and bake for an additional 25-30 minutes, or until the filling is set and lightly golden on top.
- Allow the tart to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and serve.
- Optional: Dust with additional powdered sugar before serving.
Notes
Make sure your butter is melted but not hot, and don’t skip the lemon zest for added flavor. Can be served with fresh fruits or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian