The tart with almond ricotta is a naturally lactose-free and gluten-free dessert. Made with rice shortcrust pastry with olive oil and a filling based on almond ricotta. A light dessert to serve at the end of a meal or for a snack. To make it more indulgent, you can add chocolate chips to the filling or raisins soaked in rum.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups gluten-free rice flour
- 1/3 cup gluten-free potato starch
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch gluten-free baking powder
- 1 g xanthan gum (gluten-free)
- 1 teaspoon vanilla extract
- 3 1/2 tbsp extra virgin olive oil
- 1 ricotta (almond)
- 2 eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon (grated zest)
Tools
- 2 Bowls
- 1 Whisk
- 1 Baking pan
Steps
In a bowl, beat the egg, egg yolk with sugar and vanilla extract. Add the oil and mix well until you obtain a smooth cream.
Sift the flour with the starch, baking powder, and xanthan gum. Gradually add and knead. If necessary, decrease or increase the flour, as it depends on absorption.
Shape into 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 sugar and the aromas.
Once the mixture is light and fluffy, add the almond ricotta and mix well with the whisk.
Roll out the shortcrust pastry on a lightly floured work surface to a thickness of 1/8 inch, transfer to a 9-inch tart pan.
Prick the bottom with a fork. Pour in the filling.
Use the leftover shortcrust pastry to make strips and decorate the top of the tart.
Bake at 340°F for 45 minutes in a preheated static oven. Remove from the oven and let cool.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
It is recommended to prepare the almond ricotta a day in advance for a drier consistency.
The filling can be enriched with candied fruit, raisins, or dark chocolate chips.
The filling can be flavored with cinnamon instead of vanilla.
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