There’s something undeniably sophisticated about a tart that combines creamy ricotta with the rich, nutty flavor of almonds. This Creamy Ricotta Almond Tart is the epitome of elegance—a buttery, crumbly crust filled with a velvety ricotta almond filling and topped with a delicate dusting of powdered sugar. Each bite is a perfect balance of textures and flavors, making it the ideal dessert for a dinner party, a special occasion, or even a quiet afternoon treat.
I first made this tart for a friend’s birthday, and it was an instant hit. Everyone loved how the creamy ricotta filling paired with the nutty almond flavor, and the buttery crust tied everything together perfectly. What I love most about this recipe is how it transforms simple ingredients into a dessert that feels luxurious and indulgent.
Whether you’re a seasoned baker or a beginner, this Creamy Ricotta Almond Tart is sure to impress. Let’s get baking!
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- Elegant & Flavorful: A perfect balance of creamy, nutty, and sweet flavors.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Crowd-Pleaser: Perfect for parties, holidays, and special occasions.
- Make-Ahead Friendly: Can be prepared a day in advance.
Exciting Story:
Last spring, I made this Creamy Ricotta Almond Tart for a garden party, and it was an instant hit. My friend’s daughter, who’s usually a picky eater, couldn’t stop eating it! Even my neighbor, who claims he doesn’t like desserts, went back for seconds. Now, it’s a staple at every family gathering, and my husband insists I make it for his work lunches.
Why This Creamy Ricotta Almond Tart?
This tart is the ultimate combination of creamy, nutty, and sweet flavors. The ricotta filling is smooth and velvety, while the almond flavor adds a rich, nutty depth. It’s easy to make, yet it looks and tastes like it came from a gourmet bakery. Plus, its elegant presentation makes it perfect for special occasions!
What You Need For Creamy Ricotta Almond Tart:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup almond flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Topping:
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
How to Make Creamy Ricotta Almond Tart:
- Make the Crust: In a food processor, combine the flour, sugar, and butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, and pulse until the dough comes together. Add more water if needed. Press the dough into a tart pan and chill for 30 minutes.
- Prebake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let cool.
- Make the Filling: In a bowl, mix the ricotta cheese, sugar, almond flour, egg, vanilla extract, and almond extract until smooth. Pour the filling into the cooled crust.
- Bake: Sprinkle the sliced almonds on top and bake for 25-30 minutes, or until the filling is set and lightly golden. Let cool completely.
- Serve: Dust with powdered sugar before serving.
Tips For Creamy Ricotta Almond Tart:
- Use a tart pan with a removable bottom for easy serving.
- Don’t overmix the filling to keep it light and airy.
- Chill the crust thoroughly before baking to prevent shrinkage.
Substitutions and Variations:
- Gluten-Free: Use a gluten-free flour blend for the crust.
- Different Nuts: Swap almonds for hazelnuts or pistachios.
- Add-Ins: Add a layer of chocolate ganache under the filling for extra decadence.
Make a Healthier Version:
- Use almond flour or oat flour for the crust.
- Replace the granulated sugar with a natural sweetener like honey or maple syrup.
- Use a low-fat ricotta cheese.
Closing
And there you have it—Creamy Ricotta Almond Tart that’s sure to impress! Don’t forget to let us know how your dessert turns out, and consider checking out some of our other elegant treats:
Frequently Asked Questions:
- Can I use frozen ricotta?
Yes, but thaw and drain it before using. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I freeze this tart?
Yes, freeze without the powdered sugar and add it after thawing. - What if I don’t have almond flour?
Use ground almonds or skip it and increase the ricotta slightly. - Can I make this ahead of time?
Yes, assemble and refrigerate for up to 24 hours before serving. - How do I prevent the crust from shrinking?
Chill the dough thoroughly and use pie weights when prebaking. - Can I use a different type of nut?
Yes, hazelnuts or pistachios work well too. - What’s the best way to slice the tart?
Use a sharp knife dipped in hot water for clean cuts. - Can I make this vegan?
Use vegan butter and a flax egg substitute. - How do I make the filling thicker?
Add an extra tablespoon of almond flour or cornstarch. - Can I add chocolate to the tart?
Drizzle melted chocolate over the top for a decadent twist. - How do I serve this tart?
Serve chilled or at room temperature with a dollop of whipped cream.