Lemon Ricotta Almond Tart

Italian · Spring · 60 min · Serves 4 · By Lesapor Test Kitchen

This lemon ricotta almond tart is an elegant Italian dessert perfectly sized for a small gathering. Its creamy ricotta filling is balanced by the bright zest of fresh lemon and the subtle nuttiness of almonds. This beginner-friendly recipe comes together quickly, making it perfect for a springtime treat.

Ingredients

• 1 cup almond flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 cup ricotta cheese
• 1 large egg
• 1 tablespoon lemon zest, finely grated
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Method

1. Preheat the oven to 350°F (175°C). Lightly butter a 6-inch tart pan.
2. In a bowl, mix almond flour, granulated sugar, and melted butter until combined. Press the mixture evenly into the bottom and up the sides of the prepared tart pan.
3. In another bowl, whisk together ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract until smooth.
4. Pour the ricotta mixture into the almond crust, smoothing the top with a spatula.
5. Bake for 35-40 minutes, or until the filling is set and slightly golden around the edges. Remove from the oven and let cool to room temperature.
6. Dust the top of the tart with powdered sugar before serving.