Sour, sweet and nutty – this Limoncello Ricotta and Almond Tart is sure to treat your tastebuds!

If you thought that Limoncello was only made for drinking, prepared to be swept away by this tippled tart recipe brought to you by Melbourne-based brand, Tommy’s Booze.

Using their cherished Italian-style lemon liqueur, this Limoncello Ricotta and Almond Tart recipe is sure to treat your tastebuds with their boozy take on the old-school classic.

Designed to be celebrated, this irresistible recipe that serves as the perfect culinary twist for the upcoming spring and summer entertaining season, was designed to pay homage to traditional Italian desserts infused with the unique Italian liqueur that Tommy’s Booze is.

It’s sour, it’s sweet, it’s nutty and it’s exceptionally delicious. So what are you waiting for?

Duration: 1 hour and 30 minutes | Difficulty: Easy | Servings: 8


1 stick unsalted butter, softened, plus additional for the pan
1 1/3 cups sugar
1 cup full-fat ricotta
1 tsp vanilla
Zest from 1 lemon
3 eggs, room temperature, separated
3 tbsp limoncello
2 1/2 cups almond flour
1 tsp baking powder
1/3 cup sliced almonds
Powdered sugar, for dusting


1. Preheat oven to 180 degrees celsius. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.

2. Using an electric mixer, in a large bowl beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.

3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Scrape down the bowl as needed. Add in the limoncello, almond flour and baking powder and beat to combine. Clean the beaters thoroughly.

4. In a separate clean and chilled bowl, beat the egg whites with the mixer until stiff peaks form. Gently fold the egg whites into the cake mixture (don’t worry if white streaks remain – they will disappear once in the oven).

5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 50-60 minutes or until firm yet slightly springy to the touch.

6. Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!

Looking for more boozy desserts? Try this Tommy’s Booze Limoncello Tiramisu Recipe. Or, for something chocolatey, this Gin and Tonic Homemade Chocolates Truffles. Or maybe this six ingredient Baileys Infused Chocolate Mousse Recipe.

Feature image: Photographed by Ashley Larkin. Image supplied.