The almond ricotta tart is a naturally lactose-free and gluten-free dessert. Made with olive oil rice shortcrust pastry and a filling based on almond ricotta.
If you are looking for a soft, delicate and naturally gluten-free and lactose-free dessert, this almond ricotta tart is the perfect choice. Almond ricotta gives a unique creaminess to the filling, while the crumbly base creates a delicious contrast without weighing it down. Ideal for breakfast, snack or a light dessert, this tart is simple to prepare even for beginners. Each slice releases the aroma of almonds and will please the whole family, even those who do not follow a gluten-free diet.
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups gluten-free rice flour
- 6 tbsp gluten-free potato starch
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch gluten-free baking powder
- 1/4 tsp xanthan gum (gluten-free)
- 1 tsp vanilla extract
- 3 1/2 tbsp extra virgin olive oil
- 1 almond ricotta
- 2 eggs
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 lemon (grated zest)
Tools
- 2 Bowls
- 1 Whisk
- 1 Tart pan
Steps
In a bowl, beat the egg and the yolk with the sugar and the vanilla extract. Add the oil and mix well until you obtain a smooth cream.
Sift the rice flour with the starch, the baking powder and the xanthan gum. Add gradually and knead. Adjust the amount of flour if necessary, as absorption may vary.
Form a dough ball and wrap it in plastic wrap. Let it rest at room temperature while you prepare the filling.
In a bowl, beat the eggs with the sugar and the flavorings.
Once the mixture is light and frothy, add the almond ricotta and blend well with the whisk.
Roll out the shortcrust dough on a lightly floured work surface to a thickness of about 4 mm (about 1/6 inch) and transfer it to a 22 cm tart pan (about 8.7 inches; roughly a 9-inch tart pan).
Prick the base with the tines of a fork. Pour in the filling.
Use the leftover dough to make strips and decorate the surface of the tart.
Bake at 170°C (338°F) for 45 minutes in a preheated conventional oven. Remove from the oven and let cool.
Dust with powdered sugar.
WARNING: consult the Associazione Italiana Celiachia handbook and read ingredient labels carefully to ensure they do not contain gluten cross-contamination.
Tips for a perfect result
Do not overwork the shortcrust: this keeps it crumbly.
Cool the tart well before serving, so the cream will set better.
Cool the tart well before serving, so the cream will set better.
Tasty variations
Almond and honey tart: add 2 tablespoons of honey to the filling for a sweeter, more aromatic flavor.
Almond ricotta and berries tart: add fresh or frozen berries to the cream for a colorful, fresh tart.
Chocolate chips: stir in 1.8–2.8 oz (about 50–80 g, roughly 1/4—1/3 cup) of dark chocolate chips for a kid-friendly indulgent version.
FAQ (Questions & Answers)
Can I use regular ricotta instead of almond ricotta?
Yes, you can use sheep, cow or goat ricotta, but the texture will be slightly different.
Can it be made in advance?
Yes, it keeps in the refrigerator up to 4 days covered with plastic wrap.
Does it stay soft the next day?
Yes, almond ricotta keeps the filling soft even after 24 hours.
