Citrus Ricotta Tart with Almond Corn Flour Crust {gluten-free}

Cooking spray

⁄2 cup (60 g) blanched almond flour (such as Bob’s Red Mill)

⁄2 cup (80 g) sweet white rice flour

+ 2 tablespoons (45 g) corn flour (such as Bob's Red Mill)

tapioca flour

⁄4 cup (50 g) organic granulated cane sugar

⁄4 plus 1⁄8 teaspoon fine sea salt

cold, unsalted butter, diced into 1⁄2-inch cubes

vanilla extract

(1 pound, 455 grams) whole milk ricotta (such as Bellwether Basket-Dipped)

Finely grated zest from ½ large lemon (preferably Meyer)

Finely grated zest from ½ large tangerine

large eggs

mild honey, plus extra for drizzling

sweet white rice flour

fine sea salt

or 6 large citrus fruits (such as 1 each: tangerine, navel orange, blood orange, cara cara orange, grapefruit)