Easiest Way to Cook Yummy Italian Ricotta and almond tart

Italian Ricotta and almond tart. Grind almonds into a fine meal in a bowl or food processor. Add the eggs, ricotta, sugar, orange zest,orange liquor, vanilla and nutmeg. Process until well mixed, smooth, and fluffy.

Anyone looking for a nice departure from the traditional all-American Cheesecake? Look no further: My Ricotta Almond Tart is for you! Light and ethereal, with a wonderful almond crust and scented with lemon peel. nuts-bout-chocolates.blogspot.com - You can have Italian Ricotta and almond tart using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Italian Ricotta and almond tart

1. You need of Dough.
2. You need 300 g of flour.
3. You need 80 g of sugar.
4. You need 2 of eggs.
5. Prepare 80 g of soft butter.
6. It's 1.5 tsp of baking powder.
7. You need of Vanilla extract.
8. It's Pinch of salt.
9. You need of Filling.
10. Prepare 500 g of ricotta cheese.
11. Prepare 5 of tblsp sugar?.
12. Prepare 1 of egg.
13. You need of Almond extract.
14. It's 50 g of almond flour.
15. It's of Zest of one lemon.

Spread the ricotta on the prepared tart crust and smooth with a spatula. Spoon the rhubarb mixture evenly over the ricotta layer and top with slivered almonds. Make the filling by mixing the ricotta with the ground almonds, the sugar, the vanilla essence, the lemon zest and the berries. Leave only a few berries aside for the final decoration.

Italian Ricotta and almond tart step by step

1. Mix dough rapidly until soft and supple, wrapping plastic and refrigerate for 30 minutes.
2. Mix the filling until light and fluffy.
3. Divide the chilled dough in half, and roll out each half on baking paper, place bottom in torte pan.
4. Spread the filling inside, then cover with top, trimming excess and sealing edges.
5. Spread sliced almonds and sugar on top.
6. Bake 30 min at 350.

Take the tart out of the oven and pour the filling on it levelling well. Wet the almond flakes with a little water and sprinkle them on the filling. Blend the almonds until they become flour. Beat the eggs with the sugar until they become light and fluffy. Mix the whipping cream with the ricotta and then add it to the frothy egg mixture.