Ricotta Almond Tart With A Biscotti Crust Recipe

Name: Ricotta Almond Tart With A Biscotti Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart shell:; 1 8 ounce package almond biscotti ( about 10 pieces) or enough to make 2 cups when crumbed; 8 tablespoons butter, melted; Filling:; 1 cup whole milk, heated to almost boiling; 3 egg yolks; 1/2 cup sugar; 1/4 cup flour; 1/2 teaspoon almond extract; 1 teaspoon vanilla extract; 3/4 cup ricotta cheese; sliced almonds, chocolate chips, chocolate syrup, or fruits of the season for garnish

Servings: persons

Tart shell:
1 8 ounce package almond biscotti ( about 10 pieces) or enough to make 2 cups when crumbed
8 tablespoons butter, melted
Filling:
1 cup whole milk, heated to almost boiling
3 egg yolks
1/2 cup sugar
1/4 cup flour
1/2 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup ricotta cheese
sliced almonds, chocolate chips, chocolate syrup, or fruits of the season for garnish

1
Place the biscotti in the bowl of a food processor and process until fine crumbs are formed.
2
Thoroughly combine the crumbs with the butter and press into a 10 inch tart pan going up the sides if possible.
3
Bake the tart shell in a 350F oven for 15 minutes.
4
In a double boiler over simmering water quickly whisk the egg yolks, sugar and flour together.
5
Slowly add the hot milk, whisking constantly.
6
Whisk over the heat until the mixture forms a custard like consistency. Add the vanilla and almond extracts. Remove from the heat and let cool to room temperature.
7
Beat the ricotta until it softens and then add to the custard mixture and thoroughly incorporate.
8
Pour the ricotta custard mixture into the tart shell and bake at 325F for 30 minutes or until the center is set.
9
Cool to room temperature.Garnish with sliced almonds, chocolate or fruit of the season.
10
Chill thoroughly before serving.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Tart shell:, 1 8 ounce package almond biscotti ( about 10 pieces) or enough to make 2 cups when crumbed, 8 tablespoons butter, melted, Filling:, and more.

Yes, Ricotta Almond Tart With A Biscotti Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Almond Tart With A Biscotti Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions