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Rhubarb Ricotta Almond Tart
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Rhubarb Ricotta Almond Tart

Rhubarb season is finally here again and this tart is the perfect combination of flavors and textures! A buttery, orange scented almond crust is topped with a layer of smooth, creamy ricotta and finally tart, orange flavored rhubarb. Simply one of the best desserts I've ever created!
Course Dessert
Cuisine Italian
Keyword crostata, dessert, rhubarb ricotta almond crostata, rhubarb, Italian desserts
Servings 6 -8 slices

Ingredients

For the crust:

  • 2 cups almond flour
  • 2 tbsp. granulated sugar
  • pinch of salt
  • zest of 1 orange
  • 1/4 cup unsalted butter cubed
  • 1/2 tsp almond extract
  • 1 egg lightly beaten

For the ricotta cream:

  • 1 cup ricotta
  • 2 tbsp. granulated sugar
  • 1/2 tsp vanilla extract

For the rhubarb topping:

  • 3 cups rhubarb chopped into 1 inch pieces
  • 1/2 cup granulated sugar
  • juice of 1 orange 1/4 cup
  • 1 tbsp. cornstarch
  • 1/4 cup slivered almonds

Instructions

  • Begin by preparing the crust. Preheat oven to 350F. In a large bowl combine almond flour, sugar, salt and orange zest. Add cubed butter and crumble with your hands until completely incorporated and the mixture resembles coarse meal. Stir in almond extract, beaten egg and, using your hands, combine until the mixture comes together to form a dough. Place the dough in a fluted tart pan with removable bottom and use your fingers to press the dough onto the bottom and sides of the pan. Poke holes in the dough with a fork. Bake for 20 minutes.
  • Meanwhile, begin preparing the rhubarb mixture. Place rhubarb pieces and sugar in a medium skillet on medium-high heat. When the mixture begins to sizzle pour in half of the orange juice. Lower to medium heat and cook for 4-5 minutes. In the last minute of cooking stir the cornstarch into the remaining orange juice. Add to the rhubarb and cook 1 minute longer until the mixture thickens. Set aside to cool for a few minutes.
  • In a medium sized bowl combine the ricotta, sugar and vanilla extract. Stir until smooth. Spread the ricotta on the prepared tart crust and smooth with a spatula. Spoon the rhubarb mixture evenly over the ricotta layer and top with slivered almonds. Bake for 25 minutes until the rhubarb mixture is no longer runny. Place on a cooling rack and let cool for approximately 30 minutes before carefully separating the sides of the tart pan. Serve at room temperature or cold.