Description
A light, nutty tart mixing creamy ricotta with almond flour and bright orange zest for a refreshing dessert.
Ingredients
Scale
- 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