Esta tarte de requeijão e amêndoa é uma sobremesa tradicional portuguesa, conhecida pela sua textura densa e húmida, quase como um cheesecake sem base. O sabor suave do requeijão é maravilhosamente complementado pela riqueza da amêndoa e o toque fresco do limão. É uma receita simples, elegante e incrivelmente deliciosa, perfeita para acompanhar um café ou para finalizar uma refeição.

Ingredientes

  • 300g de requeijão
  • 7 gemas+1 ovo inteiro
  • Raspa de 1 limão
  • 50g de farinha de trigo
  • 50g de manteiga
  • 50g de farinha de amêndoa
  • 100g de açúcar
  • Açúcar em pó para polvilhar q.b.

Preparação

  1. Unte uma forma de tarte com manteiga. Forre o fundo com papel vegetal e reserve.
  2. Ligue o forno nos 180ºC.
  3. Numa taça coloque o requeijão e o açúcar e bata. Junte o ovo, as gemas, a raspa de limão e a manteiga derretida. Bata durante alguns minutos.
  4. Adicione a farinha de trigo e a de amêndoa e mexa para que fique tudo incorporado.
  5. Coloque a massa na forma e leve ao forno durante 25 minutos ou até que ganhe uma bela cor dourada no topo e fique firme ao toque.
  6. Retire e deixe arrefecer antes de desenformar.
  7. Polvilhe com açúcar em pó.

For a taste of a classic Portuguese sweet, here’s how you can bake this simple, elegant tart at home.

Ricotta and Almond Tart

This is a beautiful example of classic Portuguese baking, where simple, high-quality ingredients are combined to create something truly special. This tart is essentially a rich, baked custard, much like a crustless cheesecake. It has a dense, moist, and wonderfully smooth texture that melts in the mouth. The mild, creamy flavour of the ricotta cheese provides the perfect canvas for the nutty ground almonds and the fragrant, zesty lift from the lemon.

The beauty of this recipe lies in its simplicity. The batter is mixed in a single bowl with minimal fuss, making it an excellent dessert for both novice and experienced bakers. It’s elegant enough to serve at the end of a dinner party but simple enough to whip up for an afternoon treat with a cup of coffee.

Because it’s so simple, the quality of the ingredients really shines through. Use the best ricotta you can find, and feel free to experiment with citrus—orange or even lime zest would also work beautifully here. It’s delicious served just as it is, with a simple dusting of icing sugar.

Ingredients

  • 300g ricotta cheese
  • 7 large egg yolks + 1 whole egg
  • Zest of 1 lemon
  • 50g plain flour
  • 50g butter, melted
  • 50g ground almonds
  • 100g caster sugar
  • Icing sugar, for dusting

Method

  1. Grease a tart tin (approx. 20-22cm) with butter. Line the base with baking parchment and set aside.
  2. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  3. In a large bowl, add the ricotta cheese and sugar and beat until smooth. Add the whole egg, the egg yolks, lemon zest, and the melted butter. Beat for a few minutes until well combined and creamy.
  4. Add the plain flour and ground almonds and gently fold them in until everything is just incorporated.
  5. Pour the batter into the prepared tin and bake for about 25 minutes, or until it has a beautiful golden colour on top and is firm to the touch.
  6. Remove from the oven and allow to cool completely in the tin before turning out.
  7. Dust generously with icing sugar before serving.

Tips:

  • For the smoothest texture, ensure your ricotta and eggs are at room temperature before you begin.
  • Be careful not to overbake the tart. It should be set around the edges but can still have a very slight wobble in the very centre when you take it out of the oven. It will continue to set as it cools.
  • This tart is delicious on its own, but serving it with some fresh raspberries or a simple berry coulis provides a lovely, sharp contrast to its richness.
  • Store the tart in an airtight container in the fridge for up to 3 days. Its flavour and texture often improve the day after it’s made.