Description
Une tarte italienne élégante à base de ricotta crémeuse et d’amandes, sur une pâte sablée parfumée au citron. Un dessert raffiné et authentique.
Ingredients
Scale
- 250g all-purpose flour
- 125g unsalted butter (cold, cubed)
- 100g granulated sugar
- 2 egg yolks
- Lemon zest
- 500g fresh whole milk ricotta (drained)
- 100g powdered sugar
- 2 large eggs
- 1 tsp almond extract
- 50g sliced almonds
Instructions
- In a food processor, pulse flour and cold butter until mixture resembles coarse sand.
- Add sugar, lemon zest, and egg yolks, then pulse until dough forms.
- Wrap dough and chill for at least 1 hour.
- Whisk drained ricotta with powdered sugar until smooth.
- Add eggs one at a time, then mix in almond extract.
- Fold in half of the sliced almonds.
- Roll out dough and place into a tart pan.
- Pour in ricotta filling and spread evenly.
- Top with remaining sliced almonds.
- Bake at 175°C (350°F) for 35–40 minutes until golden and set.
Notes
Always chill the dough to prevent shrinking. Drain ricotta well for a firm and creamy filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 95mg