Description
A delightful dessert combining creamy ricotta with nutty almond flavor, perfect for special occasions.
Ingredients
Scale
- 1½ cups (150 g) almond flour (fine-ground)
- ½ cup (60 g) all-purpose flour
- ½ cup (113 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 large egg (for crust)
- 2 cups (500 g) ricotta cheese (whole-milk)
- ½ cup (100 g) granulated sugar
- 2 large eggs (for filling)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Zest of 1 lemon
- ½ cup (45 g) sliced almonds (topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a bowl, mix together almond flour, all-purpose flour, softened butter, powdered sugar, and 1 egg until a dough forms.
- Press the dough into the bottom and sides of the tart pan. Use a fork to prick the base.
- Bake the crust for 10 to 12 minutes, or until it turns lightly golden. Allow it to cool for 10 minutes.
- In another bowl, whisk together ricotta cheese, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest until smooth.
- Pour the filling into the cooled crust, leveling the surface. Sprinkle sliced almonds on top.
- Bake for 30 to 35 minutes, or until the center is set and the top is a pale golden color.
- Let it cool completely. Chill for 1 hour for neat slices, or serve it at room temperature.
Notes
Store any leftover tart in the refrigerator for up to 3 days. For longer storage, freeze wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg