Description
Une tarte italienne élégante à base de ricotta crémeuse et d’amandes, sur une pâte sablée parfumée au citron. Un dessert raffiné et authentique.
Ingrédients
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- 250g all-purpose flour
- 125g unsalted butter (cold, cubed)
- 100g granulated sugar
- 2 egg yolks
- Lemon zest
- 500g fresh whole milk ricotta (drained)
- 100g powdered sugar
- 2 large eggs
- 1 tsp almond extract
- 50g sliced almonds
Préparation
- In a food processor, pulse flour and cold butter until mixture resembles coarse sand.
- Add sugar, lemon zest, and egg yolks, then pulse until dough forms.
- Wrap dough and chill for at least 1 hour.
- Whisk drained ricotta with powdered sugar until smooth.
- Add eggs one at a time, then mix in almond extract.
- Fold in half of the sliced almonds.
- Roll out dough and place into a tart pan.
- Pour in ricotta filling and spread evenly.
- Top with remaining sliced almonds.
- Bake at 175°C (350°F) for 35–40 minutes until golden and set.
Notes
Always chill the dough to prevent shrinking. Drain ricotta well for a firm and creamy filling.
- Temps de préparation: 20 minutes
- Temps de cuisson: 40 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Italian
Valeurs nutritionnelles
- Taille d’une portion: 1 slice
- Calories: 340
- Sucres: 18g
- Sodium: 120mg
- Matières grasses: 20g
- Acides gras saturés: 10g
- Acides gras insaturés: 8g
- Acides gras trans: 0g
- Glucides: 32g
- Fibres: 1g
- Protéines: 9g
- Cholestérol: 95mg