Start by preparing the shortcrust pastry: Work the flour with the butter, salt, and vanilla until fully combined. This technique creates a crumbly, short-textured pastry even when using a higher-protein flour. For more details on the “sanding” method, see the Shortcrust Pastry guide.

Add the sugar, honey, and finally the egg yolks. Mix until the dough comes together. Wrap in plastic wrap and refrigerate at 4°C (39°F) for at least 2 hours.

Prepare the ricotta filling: In a stand mixer (or blender), combine the well-drained ricotta with the sugar, grated lemon zest, and egg yolk. Add the heavy cream, rum, and finally the almond flour.

When the pastry is ready, assemble the Ricotta Tart. Roll out the dough to 2 mm thick and line a greased 28 cm (11 in) tart pan. Trim the excess dough so it covers about three-quarters of the pan’s height.

Pour in the ricotta mixture and cover with a thin layer of pastry rolled to 2 mm. Seal the edges well and prick the surface with a toothpick to allow steam to escape during baking.

Bake at 175°C (350°F) for about 30 minutes. Finish baking at 150°C (300°F) for 15 minutes with the oven door slightly ajar (you can use the handle of a wooden spoon).

Once baked, cool quickly (ideally place the tart in the freezer for a couple of hours). Unmold and serve dusted with powdered sugar.