Description
A delightful dessert featuring a creamy almond and ricotta filling with a hint of lemon zest, baked to perfection in a golden crust.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a tart pan.
- Combine the almond flour, softened butter, and sugar in a mixing bowl. Mix until you obtain a creamy consistency.
- Add the eggs one by one, ensuring to mix thoroughly after each addition.
- Fold in the ricotta cheese, vanilla extract, salt, baking powder, and lemon zest until fully incorporated.
- Pour the mixture into the prepared tart pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
- Allow the tart to cool completely before dusting with powdered sugar and serving.
Notes
This tart can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to a month.