Here is a classic, delicious dessert with a perfect blend of flavors, the Almond Shortcrust Tart with White Chocolate and Ricotta. For this recipe, I chose a special version, I prepared the shortcrust pastry with almond flour along with some bitter almonds and enriched the filling with creamy ricotta, white chocolate, and chopped almonds. I did not use eggs in the pastry or the filling. This is a recipe absolutely worth trying, follow all the steps and you’ll taste that deliciousness!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 636.03 (Kcal)
- Carbohydrates 48.23 (g) of which sugars 28.85 (g)
- Proteins 11.81 (g)
- Fat 44.19 (g) of which saturated 15.87 (g)of which unsaturated 9.21 (g)
- Fibers 4.58 (g)
- Sodium 106.31 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups almond flour
- 1 tsp bitter almonds
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 pinch fine salt
- 3 1/2 oz white chocolate
- 1/2 cup blanched almonds
- 1/4 cup whole milk
- 3 1/2 oz ricotta
Tools
- Kitchen Scale
- Food Processor
- Rolling Pin
- Tart Pan 8.5 inches with removable bottom
- Parchment Paper
- Work Surface
Steps
To prepare the shortcrust pastry, use the food processor as I did, or knead by hand in a bowl, the process is the same. In the bowl, pour the almond flour, the bitter almonds, and pulse to chop the latter. Add the all-purpose flour, sugar, a pinch of salt, and the butter in pieces. Start the processor to form a soft dough.
Turn the dough out onto the work surface and refine the mass, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes. After resting, roll out 3/4 of the shortcrust pastry with the rolling pin to a thickness of about 1/8 inch. Do this operation directly on a circle of parchment paper the size of the mold (22 cm + 2 for the edge), so it can be placed in the mold without breaking. Prick the bottom and roll out the remaining part, cutting strips, and keep them cool in the fridge. On the cutting board, chop the chocolate and almonds.
Preheat the oven to 350°F (175°C) static mode.
In a bowl, soften the ricotta, add chocolate and almonds, mix and incorporate the milk. Take the pan with the base from the fridge, pour the mixture over it, and level it. Lay the strips as desired and bake. Bake at mid-height for 35 minutes, before removing from the oven let it sit 5 minutes with the door slightly open, and once cool, remove from the pan and place on the serving plate. Sprinkle the edges with powdered sugar and serve.
Storage
The Almond Shortcrust Tart with White Chocolate and Ricotta should be stored in a cool environment covered with a cloche and consumed within 2 days.
FAQ (Frequently Asked Questions)
Can I replace the almonds with hazelnuts?
Certainly, you can also use other types of nuts such as hazelnuts, walnuts, pecans.
Can I replace the butter with oil?
For this recipe, I prefer to use butter, but you can try: instead of 125 grams of butter, use 100 grams of corn oil.
