Crostata Morbida di Ricotta e Mandorle (9-Inch Pan)

Soft Italian Ricotta and Almond Tart Recipe

If you’re looking for a delicate, lightly sweet, and beautifully rustic Italian dessert, this Crostata Morbida di Ricotta e Mandorle is a must-try. Unlike the traditional firm and crumbly crostata, this version is morbida—meaning soft and tender—thanks to creamy ricotta and finely ground almonds.

Perfect for afternoon coffee, Sunday gatherings, Easter celebrations, or a simple homemade treat, this 9-inch Italian ricotta almond tart offers a balance of nutty richness and subtle sweetness. It’s elegant yet easy to prepare, making it ideal for both beginner and experienced bakers.

In this complete guide, you’ll learn how to make the perfect crostata morbida, including step-by-step instructions, expert tips, storage advice, and delicious variations.

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What Is Crostata Morbida?

Traditional Italian crostata features a buttery pastry crust filled with jam or custard. However, Crostata Morbida is different. Instead of a firm shortcrust base, it has a soft, cake-like texture that remains moist and tender.

The addition of ricotta cheese keeps the crumb light and creamy, while almond flour adds a subtle nuttiness and delicate structure. The result is a dessert that feels both rustic and refined.

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Why You’ll Love This Ricotta Almond Crostata

• 🇮🇹 Authentic Italian flavor
• 🧁 Soft, moist, cake-like texture
• 🌰 Nutty almond aroma
• 🍰 Perfect 9-inch size for gatherings
• ☕ Ideal with coffee or tea
• ❄️ Freezer-friendly

This recipe delivers comfort and sophistication in every bite.

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Ingredients for Crostata Morbida di Ricotta e Mandorle

Dry Ingredients

• 1 cup (100g) almond flour
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

Wet Ingredients

• 1 cup (250g) whole milk ricotta (well drained)
• ¾ cup (150g) granulated sugar
• 3 large eggs (room temperature)
• ½ cup (120ml) neutral oil or melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional but recommended)

For Topping (Optional)

• Sliced almonds
• Powdered sugar for dusting

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Equipment Needed

• 9-inch round cake pan
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Spatula

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Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C).

Grease and line a 9-inch round cake pan with parchment paper. This ensures easy removal.

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Step 2: Drain the Ricotta

For best texture, ricotta should be well drained. Place it in a fine sieve for 30 minutes if it contains excess moisture. This prevents a dense or overly wet cake.

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Step 3: Mix the Wet Ingredients

In a large bowl:

1. Beat eggs and sugar until pale and slightly fluffy (about 2–3 minutes).
2. Add ricotta and mix until smooth.
3. Stir in oil (or melted butter), vanilla extract, and lemon zest.

The mixture should be creamy and well combined.

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Step 4: Combine Dry Ingredients

In a separate bowl:

• Whisk together almond flour, all-purpose flour, baking powder, and salt.

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Step 5: Combine Wet and Dry Mixtures

Gradually add dry ingredients into the wet mixture. Fold gently with a spatula until just combined. Do not overmix.

The batter will be thick but smooth.

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Step 6: Pour and Top

Pour the batter into the prepared 9-inch pan and smooth the surface.

Sprinkle sliced almonds on top if desired.

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Step 7: Bake

Bake for 35–45 minutes, or until:

• The top is golden.
• A toothpick inserted in the center comes out clean.
• The cake springs back lightly when touched.

If the top browns too quickly, cover loosely with foil during the final 10 minutes.

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Step 8: Cool and Finish

Allow the crostata to cool in the pan for 15 minutes, then transfer to a wire rack.

Once fully cooled, dust with powdered sugar.

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Expert Baking Tips

1. Use Full-Fat Ricotta

Low-fat ricotta can result in a drier texture.

2. Don’t Skip Draining

Too much moisture can make the center dense.

3. Room Temperature Eggs Matter

They incorporate better and create a lighter texture.

4. Avoid Overmixing

Overmixing develops gluten and can make the cake tough.

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Flavor Variations

This Italian ricotta almond tart is highly versatile.

Orange Ricotta Crostata

Replace lemon zest with orange zest.

Chocolate Almond Version

Fold in ½ cup mini chocolate chips.

Berry Topped Crostata

Add fresh raspberries or blueberries before baking.

Amaretto Twist

Add 1 tablespoon amaretto liqueur for deeper almond flavor.

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Serving Suggestions

Crostata Morbida di Ricotta e Mandorle pairs beautifully with:

• Espresso or cappuccino
• Fresh berries
• Light whipped cream
• Honey drizzle
• Vanilla gelato

For a traditional Italian presentation, keep it simple with just powdered sugar.

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Storage Instructions

Room Temperature

Store covered for up to 2 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving.

Freezing

Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

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Nutritional Overview (Approximate Per Slice)

• Calories: 280–320
• Protein: 7g
• Carbohydrates: 26g
• Fat: 17g
• Sugar: 15g

Values vary based on ingredients used.

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Common Mistakes to Avoid

❌ Using watery ricotta
❌ Overbaking (causes dryness)
❌ Skipping parchment paper
❌ Overmixing batter

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Why This 9-Inch Ricotta Almond Tart Is Perfect for Any Occasion

This crostata is ideal for:

• Easter dessert
• Italian-themed dinners
• Afternoon tea
• Mother’s Day brunch
• Holiday gatherings
• Casual family desserts

Its balanced sweetness makes it suitable for breakfast or dessert.

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Frequently Asked Questions

Is this the same as traditional crostata?

No. Traditional crostata has a pastry crust. This version is soft and cake-like.

Can I make it gluten-free?

Yes. Replace all-purpose flour with a gluten-free 1:1 baking blend.

Can I use only almond flour?

Using only almond flour may result in a denser texture. A small amount of regular flour helps structure.

How do I know it’s done?

The center should be set and lightly springy.

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Final Thoughts

This Crostata Morbida di Ricotta e Mandorle (9-Inch) is a timeless Italian dessert that delivers simplicity, elegance, and incredible flavor. The creamy ricotta keeps it moist, while almond flour adds depth and a delicate crumb.

Whether served with coffee in the afternoon or presented as a refined dessert after dinner, this soft Italian tart will quickly become a favorite in your kitchen.

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