Almond tart is a dessert made from a delicious shortcrust pastry with a creamy and flavorful filling, prepared quickly and very easy, suitable for those not very experienced in the kitchen or who do not like making overly complicated desserts. I assure you that by offering this cake you will make a great impression and everyone will love it, especially almond lovers. This is a family recipe, my aunt made it once when we went for a picnic, and my husband, who loves almonds, wanted me to get the recipe, and every now and then he asks me to make the almond tart because he adores it. The dose is for a 9 to 10-inch tart pan. Now let’s see how to make the almond tart, and if you try it, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the Almond Tart

2 1/2 cups All-purpose flour
7 tbsp Butter
3/4 cup Sugar
1 egg
1 packet Baking powder
4 tbsp Milk
1 1/4 cup Ricotta cheese
3/4 cup Sugar
1/2 cup Almonds
1 egg
3 1/2 oz Amaretti cookies

How to prepare the Almond Tart

Let’s start preparing the Almond Tart, first, we prepare the shortcrust pastry. You can use a stand mixer, a blender, or knead by hand. Pour the flour and sugar into the bowl,
the cold butter in pieces,
and work with your hands until you get a sandy mixture,
add the egg, and keep working with your hands,
add the milk and knead until you get a compact mixture
wrap in plastic wrap and place it in the fridge for at least 30 minutes.
Pour the almonds into a blender
and blend until they are reduced to flour.
Pour the ricotta and egg into a bowl,
the blended almonds,
and coarsely crush the amaretti.
Mix everything until,
After the rest time in the fridge, take out the shortcrust pastry and take 2/3 of the dough,
roll it out to the size of the tart pan
and place it in the tart pan lined with parchment paper.
Pour the ricotta cream
and level it.
crumble the remaining shortcrust pastry over the filling to create a kind of cover
Preheat the static oven to 350°F and when it’s hot, bake the almond tart and cook it for 40 minutes. Once it’s cooked, take it out of the oven and let it cool completely before removing it from the mold and serving.