This Italian Citrus Ricotta Tart features a creamy ricotta filling infused with bright citrus flavors, all nestled in a delightful almond crust. The combination of smooth ricotta, zesty lemon and orange, and the nutty flavor of the crust makes this dessert a light and refreshing treat for any occasion.
Ingredients
For the almond crust:
• 1 1/2 cups almond flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (more if needed)
For the citrus ricotta filling:
• 2 cups ricotta cheese (well-drained)
• 1/2 cup granulated sugar
• 3 large eggs
• Zest of 1 lemon
• Zest of 1 orange
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
1. Make the almond crust: In a large mixing bowl, combine almond flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. Prepare the citrus ricotta filling: In a large mixing bowl, combine the ricotta cheese and granulated sugar, mixing until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, orange zest, lemon juice, orange juice, vanilla extract, and a pinch of salt until well combined.
8. Pour the filling into the pre-baked almond crust.
9. Bake: Bake the tart for 30-35 minutes, or until the filling is set and slightly golden around the edges.
10. Cool and serve: Allow the tart to cool completely before refrigerating for at least 2 hours. Serve chilled, optionally garnished with citrus slices or fresh berries.
Aprile's Kitchen 