Description
A delightful Italian tart with a creamy ricotta filling and crunchy almond topping, perfect for dessert or a special brunch.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons cold water
- 1 1/2 cups ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 2 tablespoons honey
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a food processor, combine flour and powdered sugar. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water; pulse until dough comes together. Press dough evenly into bottom and up sides of tart pan. Chill for 15 minutes.
- Bake crust for 12-15 minutes until lightly golden. Let cool slightly.
- In a bowl, whisk ricotta, granulated sugar, eggs, vanilla, and almond extract until smooth. Pour filling into crust.
- Bake tart for 25-30 minutes until filling is set but still slightly jiggly in center.
- In a small skillet, toast sliced almonds over medium heat until fragrant, about 2-3 minutes. Sprinkle over tart and drizzle with honey.
- Let cool completely on a wire rack. Refrigerate for at least 2 hours before serving.
Notes
You can customize the seasonings to taste. For a richer flavor, add lemon zest to the filling.