Italian Almond & Ricotta Tart

Name: Italian Almond & Ricotta Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup powdered sugar; 1 large egg; 1 cup ricotta cheese; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 orange; 1/2 cup sliced almonds; Melted chocolate for drizzling (optional)

by Joudia Elise

Published on: December 21, 2025

Delicious Italian Almond Ricotta Tart with a golden crust and creamy filling

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Italian Almond & Ricotta Tart glisten with a golden, crumbly crust and a glossy, creamy center — a scent of orange and toasted almonds fills the kitchen as it bakes. This tart is simple, seasonal, and satisfying: quick enough for a weeknight dessert yet elegant for a small gathering. The contrast of crunchy almond topping and velvety ricotta makes every bite comforting and memorable; serve warm or at room temperature. For a savory companion or main to pair with this dessert, try this Italian Chicken Meatloaf.

Table of Contents

Why You’ll Love This Recipe

This tart works for weeknight treats, holiday tables, or bringing to potlucks — it travels well and slices cleanly. It’s convenient because much of the work is hands-off: press the crust, whisk the ricotta filling, and let the oven do the rest. Flavor-wise, bright orange zest and vanilla lift the mild ricotta while toasted almonds add a nutty crunch; texture-wise, the tender, slightly fudgy interior contrasts beautifully with the crisp shell. Versatile and forgiving, it adapts to seasonal fruit or chocolate drizzles to suit the occasion.

Seasonal Ingredients Spotlight

Celebrate late-winter and early-spring citrus and nuts: the bright zest of an orange lends a burst of sunshine that cuts through ricotta’s richness, while sliced almonds toast up golden and aromatic. Look for locally grown citrus when possible — the peel’s oils are freshest and most fragrant. Almonds should smell sweet and toasty, and ricotta should be creamy, not runny; choose whole-milk ricotta for the creamiest texture. Using seasonal, local produce reduces food miles and supports sustainable practices, and the vibrant orange zest also gives this tart a cheerful look, flecking the white filling with specks of color.

Check out another cozy, restorative recipe like Italian Penicillin Soup for a savory contrast.

What You’ll Need

1 1/2 cups all-purpose flour — for a tender, flaky crust; swap to a 1:1 gluten-free blend for GF lovers (texture will be slightly denser).
1/2 cup unsalted butter, softened — gives richness and flakiness; plant-based butter works for dairy-free but flavor will change.
1/4 cup powdered sugar — keeps the crust fine-textured and subtly sweet; confectioners’ sugar melts into the dough.
1 large egg — binds the crust. For egg-free, use 3 tbsp aquafaba.
1 cup ricotta cheese — the star: choose whole-milk for creaminess; for lighter texture, drain whey or use part-skim.
1/2 cup granulated sugar — balances ricotta’s tang; reduce by 1–2 tbsp if you prefer less sweet.
2 large eggs — create a custardy, set filling; substitute vegan egg replacer for plant-based version.
1 teaspoon vanilla extract — aroma enhancer; try almond extract for a nut-forward twist (use sparingly).
Zest of 1 orange — bright citrus lift; lemon zest can substitute for a tarter note.
1/2 cup sliced almonds — provide crunchy, toasty topping; chop coarsely for more texture or use slivered pistachios for color.
Melted chocolate for drizzling — optional finishing touch; use dark chocolate for contrast or dairy-free chocolate to keep vegan.

Sensory notes: the crust should smell buttery and slightly sweet; the filling should be smooth, glossy, and lightly fragrant with vanilla and orange. If ricotta feels grainy, pulse briefly in a food processor for an ultra-smooth filling.

How to Make This Recipe

Preheat the oven to 350°F (175°C).
Preheating ensures even baking and proper crust set. The oven should be at temperature before the tart goes in so the edges brown while the center sets.
In a bowl, mix the flour, butter, and powdered sugar until crumbly. Add the egg and combine to form a dough. Press into a tart pan and refrigerate for 30 minutes.
Prepare the base — combine until the mixture resembles coarse sand, with small pea-sized butter bits. Press firmly into the tart pan for an even shell; chilling helps prevent shrinkage and keeps the butter cold for flakiness.
In another bowl, beat the ricotta, granulated sugar, eggs, vanilla, and orange zest until smooth. Pour into the chilled crust.
Mix the ingredients just until silky and homogenous. The filling should be glossy and pourable, not lumpy; if it’s grainy, whisk a little longer or briefly blend for a smoother texture.
Sprinkle sliced almonds on top and bake for 35-40 minutes until set and lightly golden.
Shape or cook — the filling should be set around the edges with a slight wobble in the center; almonds should be toasted to a light golden brown. If the almonds brown too quickly, tent foil over the tart.
Let cool, then drizzle with melted chocolate before serving.
Finish or garnish — cooling lets the filling firm up for clean slices. Drizzle warm melted chocolate in thin ribbons for contrast; cool completely for neat slices or serve slightly warm for a softer center.

H3: Step Examples

Prepare the Base — Pulse flour, butter, and powdered sugar in a food processor or rub by hand until coarse crumbs form. The dough will smell buttery and be easy to press; if it feels dry, add 1 tsp cold water at a time.

Mix the Ingredients — Beat ricotta with sugar and eggs until smooth and glossy; the orange zest will release fragrant oils. The mixture should pour slowly off a spoon.

Shape or Cook — Press dough evenly into the tart pan and chill. Bake until the filling is set with a gentle jiggle; a toothpick inserted near the center should come out clean-ish, not wet.

Finish or Garnish — Drizzle melted chocolate in a zigzag pattern and scatter extra toasted almonds if desired. Serve warm for a creamier texture or at room temperature for firmer slices.

Serve and Enjoy — Slice with a sharp knife wiped between cuts for neat wedges. Expect a crisp rim, tender crumb, and a creamy, subtly citrus ricotta center with crunchy almond bites.

Essential Tools

9-inch tart pan with removable bottom (helps release tart cleanly)
Mixing bowls (one for crust, one for filling)
Electric mixer or whisk (for smooth filling)
Food processor (optional, for smoother ricotta and quick dough)
Spatula and zester (for orange zest)
Baking sheet to catch drips

Optional/affiliate note: a good-quality tart pan and a silicone spatula make assembly much easier — invest in a sturdy pan for even browning and easier serving.

Meal Prep & Storage Tips

Make-ahead: Prepare the crust and refrigerate for up to 24 hours before filling and baking. The baked tart keeps in the refrigerator, covered, for 3–4 days. For transport, cool fully then place in a shallow airtight container to preserve the almonds’ crunch. Freeze: wrap cooled slices tightly and freeze up to 2 months; thaw overnight in the fridge. Reheat gently in a low oven (300°F/150°C) for 10–12 minutes to refresh textures; avoid microwaving for extended periods to prevent soggy crust.

Perfect Pairings

Serve slices with lightly whipped cream or a spoonful of ricotta sweetened with a touch of honey and orange zest. For drinks, pair with a bright dessert wine like Moscato d’Asti or an espresso for contrast; a citrus-forward herbal tea also complements the orange notes. For a seasonal menu, offer roasted pears or a simple arugula salad with lemon vinaigrette as a palate-cleansing side. For a restorative soup starter before dessert, the soothing honey-ginger notes of Italian Penicillin Soup make a comforting match that balances sweet and savory elements. Present the tart on a warm wooden board and scatter extra toasted almonds and orange zest for color and aroma.

Nutrition Facts

Estimated per serving (1 slice, serves 8):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Note: These are rough estimates; use specific ingredient labels or a nutrition calculator for exact values if needed.

Avoid These Common Pitfalls

Dough Too Dry — Add a splash of milk (1 tsp at a time) until pliable; overworking can toughen the crust.
Filling Too Grainy — Use whole-milk ricotta or briefly blend the ricotta for a smoother consistency.
Almonds Browning Too Fast — Tent with foil mid-bake to prevent burning while the filling finishes setting.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm; if it seizes, stir in a small amount of coconut oil or neutral oil to restore sheen.
Soggy Bottom — Blind-bake the crust for 10 minutes if your oven tends to under-brown tart bases.

H3: Examples

Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm.
Unevenly Shaped Balls — Use a cookie scoop. (For portioning fillings or other rounded components, scoops help ensure uniformity.)

Pro Tips for Best Results

Use room-temperature eggs and ricotta to help the filling emulsify smoothly; cold ingredients can lead to lumps. Toast the almonds lightly in a dry skillet until they smell nutty — this enhances color and flavor. For an extra-crisp crust, brush the chilled dough with a thin layer of beaten egg white before filling. If you like a brighter citrus profile, grate a touch of orange zest on top just before serving to release fresh oils. For time-saving, make the crust ahead and freeze it in the tart pan; thaw slightly before filling.

Recipe Variations to Explore

Chocolate-Orange: Fold 1/4 cup melted dark chocolate into the filling for a marbled effect and more depth.
Berry-Topped: After baking, scatter fresh raspberries or lemon-simmered blueberries on the warm tart for seasonal color.
Nut Swap: Replace sliced almonds with chopped pistachios or hazelnuts for different textures and hues.
Lighter Version: Use part-skim ricotta and reduce sugar by 2 tablespoons; serve with a dollop of Greek yogurt.
Mini Tarts: Make in a muffin tin for individual portions, reducing bake time to 20–25 minutes.

Dietary Adaptations & Safety Info

Allergens: contains wheat, eggs, dairy, and nuts. For gluten-free: use a certified gluten-free flour blend and check thickeners. For dairy-free/vegan: use plant-based ricotta alternative (or blended silken tofu with lemon), dairy-free butter, and an egg replacer. When substituting, expect minor changes in texture (e.g., denser filling). Food safety: refrigerate leftovers within 2 hours and consume within 3–4 days; freeze for longer storage.

Frequently Asked Questions

Q: Can I make the crust ahead of time?
A: Yes — prepare and chill the crust up to 24 hours in advance; wrap tightly and keep refrigerated. You can also freeze the unbaked crust for up to 1 month; thaw in the fridge before filling and baking.

Q: My ricotta is grainy. How can I get a smooth filling?
A: Drain excess whey, then pulse the ricotta briefly in a food processor or blender for a silky texture. Whole-milk ricotta also gives a creamier result.

Q: How do I know when the tart is done?
A: The edges should be set and lightly golden while the center has a slight wobble; it will continue to set as it cools. A toothpick near the center should come out mostly clean.

Q: Can I add fruit to the filling?
A: Lightly folded small fruit pieces like chopped figs or berries can be added, but avoid watery fruits that release juice and make the filling runny. Consider cooking fruit down to a compote first.

Q: How do I prevent the almonds from burning?
A: Toast them separately in a skillet until golden and add them halfway through baking, or tent foil over the tart if they brown ahead of the filling setting.

Q: Is there a vegan version of this tart?
A: Yes — use a plant-based butter, vegan ricotta or blended silken tofu with a splash of lemon, and an egg replacer. Bake at the same temperature but check for doneness as textures can vary.

Q: Can I double the recipe?
A: Yes — double ingredients and bake in a larger tart pan or two pans; baking time may increase slightly. Keep an eye on browning and set.

Final Thoughts & Next Steps

This Italian Almond & Ricotta Tart is an elegant, easy dessert that celebrates simple, seasonal flavors — orange, toasted almonds, and creamy ricotta. Give it a try, tweak with the suggested variations, and tell us how yours turned out in the comments or tag your photos on social media. For more dessert ideas, explore the dessert category to find your next bake.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.

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