Creamy Corn Casserole with Cream Cheese

Italian Ricotta Almond Tart – Creamy, Nutty & Truly Italian!

This elegant tart captures the essence of Italian home baking: a tender almond-kissed crust, a silky ricotta filling, and aromas that fill the kitchen with warmth. It’s the kind of dessert that feels right at a Sunday lunch with family, a cozy afternoon coffee, or as the star of a celebration table. With a short list of pantry ingredients and straightforward technique, you’ll create a pastry that tastes like it came from a beloved pasticceria—only you made it at home.

Why You’ll Love This Tart 

Ricotta desserts have a unique charm: luxurious without being heavy, fragrant yet not overly sweet. Here, a buttery almond crust cradles a smooth ricotta custard that bakes to a delicate wobble and cools to a creamy slice. The flavor profile balances nutty depth from almond flour with the clean dairy notes of ricotta. Vanilla and almond extracts bring bakery-style perfume, while optional lemon zest lends a gentle, sunny lift. Serve it naked with a whisper of powdered sugar, or add toasted almonds and fresh berries for a café-worthy finish.

Ingredients

For the Almond Crust

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of fine salt (optional but recommended)

For the Ricotta Filling

• 2 cups ricotta cheese (well-drained if very wet)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 2 tablespoons freshly grated lemon zest (optional but lovely)
• 1 tablespoon cornstarch or 2 tablespoons almond flour (optional, for a slightly firmer set)
• Pinch of fine salt

To Finish

• Powdered sugar, for dusting (optional)
• Toasted sliced almonds and fresh berries, for garnish (optional)

Equipment

• 9-inch (23 cm) tart pan with removable bottom
• Mixing bowls, whisk, rubber spatula
• Stand mixer or hand mixer (optional, but helpful)
• Parchment paper and pie weights (or dry beans) for blind-baking

Step-by-Step Instructions

1. Prep the oven and pan. Heat the oven to 350°F (175°C). Lightly butter the tart pan or spritz with nonstick spray. For clean release, you can also place a parchment circle on the base.
2. Make the almond crust. In a bowl, cream the softened butter with powdered sugar until light and smooth (about 1–2 minutes). Beat in the egg and vanilla. Add almond flour, all-purpose flour, and a pinch of salt; mix just until a soft dough forms. It will feel more tender than classic shortcrust—this is perfect.
3. Press and chill. Press the dough evenly into the tart pan, working up the sides with your fingers. Aim for a uniform thickness. Prick the base lightly with a fork. Chill 20–30 minutes (this helps prevent shrinkage).
4. Blind-bake. Line the chilled crust with parchment and fill with pie weights. Bake 12 minutes. Remove weights and parchment; bake 5–7 minutes more until the surface looks set and just turning pale gold. Let cool slightly while you prepare the filling.
5. Mix the filling. In a bowl, whisk ricotta until smooth. Add granulated sugar, eggs, almond extract, lemon zest (if using), cornstarch or almond flour (if using), and a pinch of salt. Whisk until silky and uniform; avoid overbeating to keep air bubbles minimal.
6. Fill and bake. Pour the filling into the warm crust and smooth the top. Bake at 350°F (175°C) for 28–35 minutes, until the edges are set and the center retains a slight jiggle (it will continue to set as it cools). If the crust browns too quickly, tent loosely with foil for the final minutes.
7. Cool and finish. Cool the tart on a rack until room temperature, then chill at least 1 hour for the cleanest slices. Dust with powdered sugar and garnish with toasted almonds or berries before serving, if desired.

Baker’s Notes for Perfect Texture

• Drain the ricotta if needed: If your ricotta is very moist, spoon it into a fine mesh sieve over a bowl and chill 30–60 minutes. Drier ricotta = creamier slices that hold their shape.
• Keep the crust tender: Mix the dough just until combined. Overworking can make it tough. Pressing (rather than rolling) into the pan makes this crust beginner-friendly.
• Slight jiggle is your friend: Pull the tart when the edges are set and the center trembles gently. Overbaking can cause a rubbery filling.
• Chill to slice: Cooling allows the custard to finish setting and makes slicing neat, café-style wedges a breeze.

Flavor Variations

• Sicilian Citrus: Add 1 tablespoon orange zest alongside the lemon; finish with candied orange peel.
• Honey-Kissed: Replace 2–3 tablespoons of sugar in the filling with a floral honey and drizzle a little on top before serving.
• Chocolate Swirl: Melt 2 oz dark chocolate and marble a few teaspoons through the filling before baking.
• Berry Layer: Spread a very thin layer of raspberry or apricot jam over the blind-baked crust before adding the filling.
• Almond Crunch: Sprinkle 2–3 tablespoons of sliced almonds over the filling for a toasted finish.

Serving Suggestions

This tart is beautiful on its own with a light dusting of powdered sugar. For a plated dessert, add a tumble of macerated berries (toss sliced strawberries or mixed berries with a teaspoon of sugar and a squeeze of lemon; rest 10 minutes). A dollop of softly whipped cream or a spoonful of crème fraîche complements the delicate sweetness. For coffee hour, pair with espresso or a cappuccino; for dessert service, a small pour of dessert wine with almond or citrus notes is lovely.

Make-Ahead, Storage & Freezing

• Make-ahead: Bake the tart a day in advance; the flavors deepen overnight. Keep covered and chilled.
• Storage: Refrigerate, covered, up to 4 days. For best texture, bring slices to room temperature for 15–20 minutes before serving.
• Freezing: Freeze well-wrapped slices for up to 1 month. Thaw overnight in the fridge, then let stand at room temperature before serving.

Troubleshooting

• Crust shrank: Chill the pressed crust thoroughly and avoid stretching the dough up the sides. Blind-bake with weights.
• Filling cracked: Usually from overbaking or rapid temperature shifts. Pull when just set with a slight wobble; cool gradually.
• Watery slices: Ricotta held excess moisture or the tart was sliced warm. Drain ricotta next time and allow adequate chill time.

Ingredient Notes & Quality Tips

• Ricotta: Whole-milk ricotta provides the creamiest result. If using fresh ricotta from a deli, it may be moister—don’t skip the draining step.
• Almond flour: Use finely ground almond flour (not almond meal) for a delicate crust. Toasting it lightly in a dry skillet beforehand intensifies the nutty aroma (cool before using).
• Extracts: Vanilla in the crust brings round sweetness; almond in the filling enhances the nut character. Keep a light hand—these are accents, not the main event.
• Citrus zest: Zest directly over the bowl to capture essential oils. Lemon brightens the dairy; orange adds a Sicilian vibe.

Nutrition Snapshot (Estimate per slice, 10 slices)

• Calories: ~300–340
• Protein: ~9–11 g
• Carbohydrates: ~26–30 g
• Fat: ~18–22 g
• Fiber: ~2–3 g
• Sodium: depends on brand of ricotta and added salt

FAQs

• Can I use a springform pan? Yes—a 9-inch springform works well. Line the base with parchment and press the crust about 1 1/2 inches up the sides.
• Do I have to blind-bake? For the crispest base, yes. The short blind-bake prevents sogginess beneath the custard.
• Can I reduce the sugar? You can drop each sugar amount by 1–2 tablespoons; the tart will be a touch less sweet but still balanced, especially with citrus zest.
• Is the cornstarch necessary? Optional. It gently firms the custard for ultra-neat slices; almond flour does a similar job while leaning into the nut profile.

At a Glance

• Prep Time: 25 minutes (plus 20–30 minutes chill)
• Bake Time: 40–50 minutes total (blind-bake + filling bake)
• Cool/Chill: 1–2 hours
• Serves: 8–10

Closing Notes

Italian Ricotta Almond Tart is a masterclass in understated elegance: a nutty, tender crust; a lush ricotta filling; a whisper of citrus and vanilla. The technique is accessible, the ingredients are familiar, and the payoff is a dessert that feels both nostalgic and new. Whether you keep it classic with powdered sugar or dress it up with toasted almonds and berries, this tart brings the warmth of an Italian kitchen to your table—one creamy, nutty slice at a time.

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