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Make the dough by mixing the almond flour, salt, and baking powder together in a stand mixer. Cut the butter into quarters and mix it into the flour. Mix with a paddle mixer only until the butter breaks up into cashew-sized pieces. You do not want the butter to be completely mixed in. Then, mix in the egg yolk and cold almond milk. Mix just until the dough comes together, but not any longer.
Place the tart dough into a piece of plastic wrap and seal it shut. Press the dough into a flattened square or rectangle. Notice that there should still be some flakes of butter visible in the dough. Refrigerate the dough for at least 30 minutes until chilled. If you’re making multiple batches of this recipe, you may need to chill the dough for longer.
After chilling the dough, preheat your oven to 350 degrees and line a mini-muffin pan with pan spray. Roll the tart dough out between 2 sheets of parchment paper to ⅛-inch thickness. The dough needs to be thin, but not see-through in any areas. Use a 48mm size biscuit cutter or cookie cutter to cut out 2 pieces per serving. Place each cut piece of tart dough in the base of a mini-muffin tin and use a toothpick to poke 5-6 holes in each piece of dough.
Set your tray of tart dough in the freezer for 10 minutes. Then, place them in the oven. Bake the tart dough for about 15 minutes, or until the dough comes out golden and crisp. When the dough is done baking, let the tray cool for about 5 minutes before removing the mini tarts from the muffin tin to complete cooling.
While the tart dough is baking, you can make the ricotta filling. First, whip the heavy cream in a stand mixer until you have a stiff whipped cream. Transfer the whipped cream to a clean bowl and store it in your refrigerator. Wipe your mixing bowl clean and add in the cream cheese. Whip the cream cheese until it is soft and free of lumps. Then, whip in the ricotta cheese and chopped basil.
Remove the bowl from your stand mixer. Use a spatula to fold the whipped cream by hand into the ricotta mixture until you have a smooth, fluffy ricotta filling. Fill a pastry bag fitted with a large cupcake piping tip with the ricotta filling. If you don’t have these items, just fill a ziploc bag with a corner cut off. Pipe the filling about 2-inches tall in each tart dough shell. Serve chilled!