Almond Citrus Tart Recipe

Ingredients for Almond Citrus Tart

• Plain Flour
• Caster Sugar
• 125g cold unsalted butter
• Lemon Zest
• 2 large egg yolks
• Fresh Ricotta
• 2 large eggs
• Blanched Almond
• Sliced Almonds
• Powdered sugar, for dusting

How to Make Almond Citrus Tart

1. **Pastry:**
2. In a large bowl, whisk together 250g all-purpose flour, 60g granulated sugar, and a pinch of salt.
3. Create a well in the center and add 125g cold unsalted butter, cut into cubes, the zest of 1 lemon, and 2 large egg yolks.
4. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
5. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
6. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
7. **Filling:**
8. In a mixing bowl, beat together 250g ricotta cheese and 100g granulated sugar until smooth and creamy.
9. Add 2 large eggs one at a time, beating well after each addition.
10. Stir in the zest of 1 orange, 100g slivered almonds, and a pinch of salt.
11. Preheat your oven to 180°C (350°F).
12. Grease a 20cm fluted flan tin with butter.
13. On a lightly floured surface, roll out the chilled pastry to a circle slightly larger than your flan tin.
14. Carefully transfer the pastry to the tin, pressing it gently into the bottom and up the sides.
15. Trim any excess pastry overhanging the edge and crimp the edges.
16. Pour the prepared filling into the pastry crust, spreading evenly.
17. Sprinkle 50g flaked almonds over the top.
18. Bake for 55-60 minutes, or until the crust is golden brown and the filling is set.
19. Let the tart cool completely on a wire rack before removing it from the tin.
20. Once completely cool, dust with powdered sugar and serve chilled or at room temperature.