Recipe: Ground almonds and ricotta tart

Ground almonds and ricotta tart (Photograph by Pauline Spiteri Bugeja)


  • 400 g sweet pastry
  • 600 g ricotta cheese
  • 350 g pure ground almonds
  • 300 g icing sugar
  • 150 g whole roasted almonds
  • 100 g chocolate drops
  • 50 g glazed cherries
  • 2 beaten eggs
  • 1 teaspoon vanilla essence
  • Half a teaspoon almond essence

For the pastry: 

  • 400 g plain flour
  • 200 g unsalted butter
  • 150 g sugar
  • Grated rind of half a lemon
  • 1 beaten egg
  • Water as necessary


  1. Sift the flour and rub in the fat.
  2. Add the sugar and lemon rind.
  3. Add beaten egg,make into a dough, add some water if you think it is too dry.
  4. Put in cling film, and let it rest for an hour in the fridge.
  5. Mix the ricotta with the icing sugar,
  6. Add the ground almonds,75 g of the whole roasted almonds,almond essence, vanilla,the chopped glazed cherries,chocolate drops,and beaten eggs, and put in the fridge for later.
  7. Open the dough, and cover a greased 12 by10 dish, or a two 8 by 8 round shallow dishes.
  8. Cover with oven paper and bake blind for 10 minutes on 180c
  9. Leave to cool, and add the ricotta and almond mixture.
  10. Decorate with the remaining roasted almonds, and bake for 30 minutes at 180c until golden.

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