I like to make this Italian almond and ricotta tart when I want a dessert that feels delicate yet rich. The creamy ricotta filling combined with the subtle nuttiness of almonds creates a soft, lightly sweet tart that’s both comforting and elegant.
Why You’ll Love This Recipe
I enjoy how this tart balances a creamy texture with a slightly crisp crust. The almond flavor adds depth without being overpowering, and the ricotta keeps everything light and smooth. I also like how it works for many occasions, from casual gatherings to special celebrations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ricotta cheese
- sugar
- eggs
- almond flour or finely ground almonds
- all-purpose flour
- butter, softened
- baking powder
- vanilla extract
- lemon zest
- salt
- sliced almonds (for topping)
- powdered sugar (optional, for dusting)
Directions
I start by preheating the oven to 180°C (350°F) and greasing a tart pan.
In a bowl, I mix the ricotta and sugar until smooth. I add the eggs one at a time, stirring well after each addition. Then I mix in the vanilla extract and lemon zest for extra flavor.
In another bowl, I combine the almond flour, all-purpose flour, baking powder, and salt. I gradually fold the dry ingredients into the ricotta mixture until everything is well incorporated.
I spread the batter evenly into the prepared tart pan and sprinkle sliced almonds on top.
I bake the tart until it is set and lightly golden. Once baked, I let it cool before dusting with powdered sugar if I want a simple finish.
Servings and timing
I usually get about 8 servings from this tart.
Prep time takes around 15 minutes, and baking takes about 35–40 minutes, so it’s ready in about 55 minutes total.
Variations
I sometimes add orange zest instead of lemon for a different citrus note. When I want extra texture, I include chopped nuts or a thin layer of jam at the base. I also like adding a hint of almond extract for a stronger nutty flavor.
storage/reheating
I store the tart in the refrigerator for up to 3 days. Before serving, I let it come to room temperature or warm it slightly in the oven for a softer texture.
FAQs
Can I use low-fat ricotta?
I can use it, but I find full-fat ricotta gives a richer and creamier result.
Do I need a tart pan?
I sometimes use a regular cake pan if I don’t have a tart pan available.
Can I make this gluten-free?
I replace the all-purpose flour with a gluten-free blend, and it works well.
How do I know when the tart is done?
I check that the center is set and the top is lightly golden.
Can I freeze this tart?
I freeze slices and thaw them in the refrigerator before serving.
Conclusion
I find this Italian almond and ricotta tart to be a beautifully simple dessert that highlights classic flavors. It’s easy to prepare, lightly sweet, and always a pleasure to serve for any occasion.
