Serves a Crowd

Ricotta Almond Tart With A Biscotti Crust

March 11, 2011
Author Notes

This tart has no history....I've just been thinking about almond flavored anything all week....... —inpatskitchen

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

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!