Italian Ricotta Almond Tart

If you’ve ever dreamed of a dessert that’s creamy, nutty, and not overly sweet, this Italian Ricotta Almond Tart is calling your name. It’s the kind of treat that feels like a warm hug from Nonna—lightly sweet, rich in texture, and utterly elegant. The ricotta gives it that creamy, luscious center, while the almonds bring in the perfect nutty crunch. Add a hint of citrus zest, and suddenly, you’re transported to a cozy café in the Tuscan countryside.

Whether you’re serving this for brunch, dessert, or a little afternoon pick-me-up, it’s a recipe you’ll come back to over and over again.

Why You’ll Love Italian Ricotta Almond Tart
This recipe isn’t just about the ingredients—it’s about creating moments. It’s about that first buttery bite that melts on your tongue. The sweet aroma of almonds toasting in the oven. The creamy, almost cheesecake-like center that somehow feels lighter. Trust me, this one’s a game-changer.

Chef’s Pro Tips for Perfect Results
Want to nail this tart on your very first try? Here are some insider secrets…

Drain your ricotta well: Too much moisture will make the tart soggy. Let it sit in a fine mesh strainer for at least 30 minutes before using.

Use fresh zest: A little lemon or orange zest adds a bright, fresh pop that takes this tart from great to unforgettable.

Don’t overbake: The filling should be just set, with a slight wobble in the center.

Ingredients

1. Tart Shell:
2. 1 ½ cups all-purpose flour
3. ½ cup powdered sugar
4. ½ teaspoon salt
5. ½ cup unsalted butter, cold and cubed
6. 1 egg yolk
7. 2 tablespoons cold water
8. Ricotta Filling:
9. 1 ½ cups ricotta cheese, well-drained
10. ½ cup granulated sugar
11. 2 large eggs
12. Zest of 1 lemon or orange
13. 1 teaspoon vanilla extract
14. ¼ teaspoon almond extract
15. ½ cup ground almonds or almond flour
16. Sliced almonds, for topping
17. Powdered sugar, for dusting
    Instructions
    Let’s dive into the steps to create this flavorful masterpiece…

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
2. In a bowl, combine the flour, powdered sugar, and salt. Add cold butter and work it in with a pastry cutter or your fingers until it resembles coarse crumbs.
3. Stir in the egg yolk and water just until the dough comes together. Press it into the tart pan evenly and refrigerate for 15 minutes.
4. In a separate bowl, whisk the ricotta, sugar, eggs, citrus zest, vanilla, almond extract, and ground almonds until smooth.
5. Pour the filling into the chilled tart shell and smooth the top.
6. Sprinkle sliced almonds over the filling.
7. Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
8. Cool completely before dusting with powdered sugar.

Texture & Flavor Secrets
The beauty of this tart lies in its texture—crisp, buttery crust on the bottom, creamy and dreamy in the middle, and a delicate crunch on top from the toasted almonds. The flavor balance? Oh-so-perfect. The ricotta brings a light tang, the almonds add richness, and the citrus zest lifts it all with brightness.

How to Serve Italian Ricotta Almond Tart
This dish pairs wonderfully with:

A dollop of whipped cream or a drizzle of honey

Fresh berries or poached pears

A hot espresso or chilled limoncello on the side

Whether served chilled or at room temperature, it’s always a crowd-pleaser.

Creative Leftover Transformations
Don’t let leftovers go to waste! You can…

Crumble leftover tart over vanilla ice cream for a gourmet twist

Serve it with Greek yogurt and honey for a sweet breakfast

Slice into cubes and layer it in a dessert parfait with jam and nuts

Additional Tips
Here are some extra tips…

You can swap the tart shell for a store-bought shortcrust pastry in a pinch.

Make it ahead! This tart actually tastes better the next day.

Add 1 tablespoon of amaretto to the filling for an adult twist.

Make It a Showstopper (Presentation Ideas)
Want to wow your guests?

Dust with powdered sugar using a lace doily for a gorgeous pattern.

Top with edible flowers or citrus curls.

Serve it on a rustic wooden board with espresso cups and lemon slices.

FAQ’s

1. Can I use mascarpone instead of ricotta?
   Yes, but it will be richer and denser. Drain it slightly if needed.
2. Is this tart overly sweet?
   Nope—it’s gently sweet with a natural nuttiness.
3. Can I freeze it?
   Yes! Wrap slices tightly in plastic and foil, then freeze for up to 2 months.
4. What nuts can I substitute for almonds?
   Pistachios or hazelnuts work beautifully.
5. How long does it keep in the fridge?
   Up to 4 days in an airtight container.
6. Can I make it gluten-free?
   Yes, just use a 1:1 gluten-free flour for the crust and check the almond flour.
7. Can I make mini tarts?
   Absolutely—use a muffin tin for individual servings and reduce baking time.
8. Do I have to toast the almonds before topping?
   Not necessary—they toast naturally in the oven while baking.
9. Can I add fruit inside the filling?
   Sure! Fold in berries or thinly sliced poached pears.
10. What if I don’t have a tart pan?
    A pie dish works too, though the presentation will be slightly different.

Conclusion
The Italian Ricotta Almond Tart is more than just a dessert—it’s a slice of tradition, comfort, and pure joy. Its elegant simplicity makes it perfect for any occasion, and once you try it, it’ll become one of your go-to recipes for life. So preheat that oven, grab your whisk, and let’s bring a little piece of Italy into your kitchen today.

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