The ricotta and black cherry tart is a simple homemade dessert that doesn’t require much work but is definitely very creamy and delicious!
I made the pastry dough but if you’re in a hurry, get the ready-made one that’s perfect for lining the pan (8.5 inches) and filling.
I also leave you the recipes for these tarts :
HEART TART
5-LAYER TART
SOFT YOGURT FRUIT TART
RICOTTA AND BLACK CHERRY TART
The Kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients RICOTTA AND BLACK CHERRY TART
- 10.5 oz all-purpose flour
- 5.3 oz sugar
- 5.3 oz butter
- 1 egg
- 1/2 packet baking powder
- 1 tbsp almond extract
- 17.6 oz cow's milk ricotta
- 1 egg yolk
- as needed black cherries in syrup
- 2 tbsps powdered sugar (heaped)
- 3 tbsps cherry jam
Tools RICOTTA AND BLACK CHERRY TART
#ADV
- Pan
- Bowl
- Parchment Paper
PREPARATION OF THE RICOTTA AND BLACK CHERRY TART RECIPE
For this homemade dessert and very good, I start the preparation by making the pastry dough that will line the pan and then be filled with soft and delicate cream.
In a bowl, I mix the ingredients well until obtaining a soft homogeneous dough that no longer sticks to the fingers.
I roll out the pastry dough placing it between 2 sheets of parchment paper and then lay it in the pan, keeping a sheet of parchment paper for protection from the flame.
The tart with ricotta and black cherry filling has, as you can see from the photo, high edges because they must wrap and contain the cream, so when rolling it out, keep that in mind 😊😉!
To prevent the base from becoming too moist, we can insulate it and flavor it with a layer of cherry, peach, or apricot jam or a very fine grind of dry cookies or very fine almonds.
I spread the cherry “jam” and then the filling made simply by mixing the ricotta with powdered sugar.
I then randomly placed the black cherries in syrup, and personally, since I love them, I was generous!
I close the tart by turning the edges of the perimeter inward to better contain the creamy filling.
All that’s left is to bake in a preheated oven at 350°F for about 35/40 minutes or according to the characteristics of your appliance.
When cooking is finished, I let it cool and if I prefer, I can sprinkle the ricotta and black cherry tart with powdered sugar.
Enjoy your meal!
Annalisa
