introduction
Italian Almond & Ricotta Tart is a light, nutty tart that feels like a small Italian celebration in every bite. It mixes creamy ricotta with almond flour and a bright orange zest for a fresh, simple dessert that you can make at home. If you like easy bakes that impress, this tart fits the bill. For a similar almond treat, try this almond walnut cookie recipe to serve alongside coffee.
why make this recipe
- Quick & easy: simple dough and a no-fuss filling.
- Few, common ingredients: pantry staples and fresh ricotta.
- Perfect for guests: looks elegant but takes little work.
- Balanced flavors: creamy ricotta, crunchy almonds, bright orange zest.
- Crowd-pleaser: mild sweetness suits many tastes and pairs well with coffee or tea.
This tart stands out because the almond flour in the filling gives real nutty depth without needing chopped nuts inside. It’s creamy and light, not heavy like some custard tarts, and it keeps well so you can make it ahead and relax before serving.
Ingredients Needed
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered (confectioners’) sugar
- 1 large egg (for binding)
For the ricotta filling:
- 1 cup ricotta cheese (drained if very wet)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 orange (fresh for best flavor)
- 1/2 cup almond flour (adds nuttiness and structure)
For topping:
- 1/4 cup melted chocolate (for drizzling)
- Sliced almonds (to sprinkle on top)
Note: If your ricotta is watery, drain it in a fine sieve for 10–15 minutes to avoid a runny filling. For more ricotta recipes, see this ricotta pasta bake idea.
how to make Italian Almond & Ricotta Tart
- Preheat the oven to 350°F (175°C). This ensures even baking for crust and filling.
- Make the crust: In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and cut or rub it into the dry mix until it looks like coarse crumbs. Adding the egg will help the dough come together.
- Tip: Work quickly so the butter stays cold. Cold butter makes a flakier crust.
- Form the dough: Add the egg and mix just until a dough forms. If it is too dry, add a teaspoon of cold water at a time. Press the dough evenly into a tart pan (about 9-inch) and use a fork to poke a few holes in the bottom. This prevents air bubbles.
- Blind-bake the crust: Bake the crust about 15 minutes or until it turns a light golden color. This pre-bake stops the bottom from getting soggy when you add the filling. Let the crust cool for a few minutes after baking.
- Prepare the filling: In a bowl, whisk the ricotta, granulated sugar, eggs, vanilla, and orange zest until smooth. Stir in the almond flour until just combined. The almond flour helps the filling set and adds a warm nutty taste.
- Visual cue: The filling should be smooth and pourable, not lumpy.
- Bake the tart: Pour the ricotta mixture into the cooled crust. Smooth the top with a spatula and bake 30–35 minutes, or until the filling looks set and only slightly jiggly in the center. A toothpick in the middle should come out mostly clean.
- Cool and finish: Let the tart cool to room temperature. Drizzle the melted chocolate over the top in a thin zigzag and scatter sliced almonds for crunch.
- Chill or serve: You can chill the tart for a firmer texture or serve it at room temperature. Both ways taste great.
how to serve Italian Almond & Ricotta Tart
- Slice with a sharp knife for clean pieces.
- Serve chilled for a firmer, dense slice or at room temperature for a softer, creamier bite.
- Pair with espresso, black tea, or a light dessert wine.
- Add fresh berries on the side for color and a tart contrast.
how to store Italian Almond & Ricotta Tart
- Fridge: Cover tightly with plastic wrap or store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices in plastic and foil; freeze up to 1 month. Thaw in the fridge overnight.
- Tip: If drizzled with chocolate, store in a single layer to protect the decoration. Bring back to room temperature before serving for best flavor.
tips to make Italian Almond & Ricotta Tart
- Use cold butter for the crust to get a tender, flaky base.
- Drain ricotta if it seems wet; drier ricotta gives a better set.
- Room temperature eggs mix more smoothly into the filling.
- Don’t overbake — slight jiggle means it will set as it cools.
- Zest the orange before juicing to keep the citrus fresh and bright.
variation
- Citrus swap: Use lemon zest instead of orange for a tangier tart.
- Nut swap: Replace sliced almonds on top with chopped toasted pistachios for color.
- Chocolate swirl: Drop small spoonfuls of melted chocolate into the filling and swirl with a knife before baking.
- Gluten-free: Use a gluten-free flour mix for the crust (check measurements may differ).
- Richer filling: Mix half ricotta and half mascarpone for an extra creamy texture.
FAQs
Can I use store-bought pie crust instead of making the crust?
Yes. A store-bought crust saves time and works well. Blind-bake it as directed on the package, then add the filling and bake until set.
How do I stop the filling from being watery?
Drain the ricotta in a fine sieve for 10–15 minutes before using. Also, measure almond flour correctly and avoid adding extra liquid. Bake until the center is just set.
Can I make this tart in advance?
Yes. Make it a day ahead and chill it. The flavors meld and it slices cleanly after chilling. Store covered in the fridge.
Is this recipe freezer-friendly?
Yes. Wrap slices tightly and freeze up to 1 month. Thaw in the fridge overnight, then bring to room temperature before serving if desired.
What if I don’t have almond flour?
You can pulse blanched almonds in a food processor until fine, or substitute with an equal amount of finely ground breadcrumbs for texture, but the flavor will be different.
Conclusion
This Italian Almond & Ricotta Tart is simple, tasty, and looks special with little effort. It gives a creamy, nutty filling and a tender crust that works well for family meals or when guests come. If you liked this recipe, please leave a comment and a star rating so others can find it. Share it on social media, and tell us: did you swap the orange for lemon or try a chocolate swirl? For more almond-ricotta inspiration, check this classic recipe: Almond Ricotta Cake | Italian Dessert – This Delicious House.
Italian Almond & Ricotta Tart
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light, nutty tart mixing creamy ricotta with almond flour and bright orange zest for a refreshing dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg (for binding)
- 1 cup ricotta cheese (drained if very wet)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 orange (fresh for best flavor)
- 1/2 cup almond flour
- 1/4 cup melted chocolate (for drizzling)
- Sliced almonds (to sprinkle on top)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and cut it into the dry mix until it resembles coarse crumbs. Add the egg until a dough forms.
- Press the dough evenly into a 9-inch tart pan and poke holes in the bottom.
- Blind-bake the crust for 15 minutes until light golden.
- Prepare the filling: Whisk together the ricotta, sugar, eggs, vanilla, and orange zest until smooth. Stir in the almond flour until just combined.
- Pour the filling into the cooled crust and bake for 30–35 minutes until the filling is set.
- Cool to room temperature, then drizzle with melted chocolate and scatter sliced almonds on top.
- Chill or serve at room temperature.
Notes
If your ricotta is watery, drain it in a fine sieve for 10–15 minutes before using. Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg