by: Lina

Italian Ricotta Almond Tart Creamy, Nutty & Truly Italian!

Spread the love

Italian Ricotta Almond Tart Creamy, Nutty & Truly Italian!

If you’re anything like me, biting into a slice of this Italian Ricotta Almond Tart feels like a little piece of sunshine right in your kitchen. The creamy, subtly sweet ricotta filling melts smoothly against the crunchy, toasted almonds in the crust—it’s pure magic! I discovered this recipe during a trip to Tuscany, and since then, it’s been my go-to dessert when I want something elegant but surprisingly easy. What I love most is that the tart isn’t too rich; it’s light with a gentle nutty warmth that makes you keep going back for another bite. Plus, this tart looks fancy but is totally doable with simple pantry ingredients—perfect for impressing guests or treating yourself on a quiet evening. Ready to bring a taste of Italy home? Let’s get baking!

Quick Facts

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

For the Main Dish:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup almond flour (finely ground almonds)
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1/4 tsp almond extract
  • 1 cup whole milk ricotta cheese
  • 1/3 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup sliced almonds, toasted
  • Zest of 1 lemon (optional but lovely)

How I Make It

Step 1:

First up, let’s make the crust. In a bowl, mix all-purpose flour, almond flour, and sugar. Add the cold, cubed butter and rub it between your fingers (or use a pastry cutter) until you get a sandy texture with tiny butter bits. Stir in the egg yolk and almond extract until everything just starts to come together. Be careful not to overwork it – keep it crumbly!

Step 2:

Press the dough evenly into a 9-inch tart pan, making sure to push it up the sides. Pop it in the fridge for about 15 minutes to chill—that helps prevent shrinking while baking.

Step 3:

Preheat your oven to 350°F. While it warms up, prepare the filling by whisking ricotta, powdered sugar, egg, vanilla, and lemon zest until smooth and creamy. The lemon zest brightens the whole thing and makes it feel fresh.

Step 4:

Remove the crust from the fridge and give it a few gentle pricks with a fork to avoid bubbles. Pour the ricotta filling in, smooth it out, and sprinkle the toasted sliced almonds on top for that irresistible nutty crunch.

Step 5:

Bake the tart for about 35–40 minutes, or until the edges are golden and the filling is set but still slightly wobbly in the center—that’s perfect.

Step 6:

Let the tart cool completely in the pan before slicing. This helps the filling to firm up just right. Serve as is, or with a dusting of powdered sugar or a drizzle of honey for a touch of sweetness.

Variations & Tips

  • Swap almond flour for hazelnut flour for a different, rich nutty flavor.
  • If you prefer a sweeter filling, stir in 1–2 tbsp honey or maple syrup.
  • For a crispier crust, blind bake for 10 minutes before adding filling.
  • Add a splash of limoncello or orange blossom water to the filling for an Italian twist.
  • Use part-skim ricotta for a lighter version but expect it to be less creamy.

How I Like to Serve It

This tart makes a lovely afternoon treat alongside a cup of espresso or tea. It’s light enough for a late spring or summer gathering but cozy enough to share after a hearty fall dinner. I love offering it at weekend brunches with fresh berries and a dollop of whipped cream.

Notes

  • Store leftovers covered in the fridge for up to 3 days; it tastes even better as flavors meld.
  • Reheat briefly at 300°F for 5 minutes to revive the almond aroma before serving.

Closing: Every time I make this tart, it’s like a little joyful celebration of simple, authentic Italian flavors that never fail to brighten the day.


Spread the love

Related Recipes: