Ricotta Almond Tart: the recipe for a soft and fragrant dessert

Ricotta almond tart is a simple and truly irresistible dessert. A crunchy shortcrust pastry shell with butter contains a ricotta cheese cream enriched with finely chopped dried fruit; a very easy delicacy to prepare, which you can also garnish with dark chocolate chips as you wish. Once out of the oven, let the tart cool down so that the flavors blend perfectly and then enjoy it for breakfast with a latte or as a snack with a cup of tea. So let’s find out how to make the perfect ricotta almond tart by following our recipe step by step.

How to make Ricotta Almond Tart

Collect the butter into chunks and then the granulated sugar in a planetary mixer (1). Work with the leaf at moderate speed until frothy.

While the planetary continues to turn, pour in the flour (2).

At this point, add the egg (3) and continue to knead until you get a firm and homogeneous dough.

Form a ball, wrap it with a sheet of cling film (4) and let it rest in the refrigerator for about an hour.

Meanwhile, prepare the filling. Sift the ricotta cheese (5).

Add the eggs (6), sugar and a pinch of salt, then mix with a whisk.

In a non-stick pan, toast the finely chopped almonds (7).

After the resting time, roll out the dough on a floured work surface with the help of a rolling pin (8).

Pour a tart mold (22 centimeters in diameter) with the dough and prick the bottom with the prongs of a fork (9). Remove any excess dough from the edges. Bake at 180 degrees C for 30 minutes.

Remove the tart from the oven, stuff it with the filling (10) and level well.

Decorate the surface of the tart with strips of dough, so as to obtain the classic grill (11), and bake for another 15 minutes.

When the surface is slightly golden, take the tart out of the oven and let it cool. Take the tart out of the mold, cut it into slices and serve (12).

How to store Ricotta Almond Tart

Ricotta almond tart should be stored in the refrigerator for 3-4 days, in a special container with an airtight seal.