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–+ servings
Almond Ricotta Cherry tart recipe

Almond Ricotta Cherry Tart

A heavenly pleasure worth the effort: line a mold with a crust enriched with cherries, spread homemade almond ricotta cream, add red cherries, and bake until golden. Sprinkle with powdered sugar and serve lukewarm or at room temperature. You get a tart with an upgraded crust, a cheese filling with a soft texture, and a divine taste.🍒😋❣
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Servings: 10
Ingredients Equipment Method Notes

Ingredients
 
 

Early preparation: start making the Almond Ricotta two days earlier, and keep it in the fridge
Cherry Crust
  • 2 cups white spelt flour or all purpose flour
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • 80 gram vegan butter or *Vega* Butter
  • 100 gram Cherries pitted and roughly chopped
Ricotta Cream
  • 600 gram Almond ricotta* Double the quantities indicated in the ricotta recipe; see a note at the bottom of the recipe.
  • ½ cup sugar add gradually by taste
  • ¼ teaspoon salt
  • 2 Tablespoon almond butter
  • 3 Tablespoon corn starch
  • 1 Tablespoon olive oil
  • 1 teaspoon pure vanilla extract
  • olive oil for spraying optional
  • 200 gram cherries, pitted
  • olive oil for spraying optional
For Serving

Equipment

Method
 

Early preparation: start making the Almond Ricotta two days earlier, and keep it in the fridge
    Cherry Crust
    1. Grease a 26 cm (10-inch) tart pan well, flour the bottom, and shake off excess.
    2. Put all the crust ingredients in a food processor and process until it forms a dough. Take out, line the pan (bottom and sides), and place in the refrigerator for half an hour.
    3. Preheat oven to 160 Celsius 320 F. Place the rack in the center of the oven.
    Ricotta Cream
    1. Put the ricotta, sugar, salt, cornstarch, almond butter, olive oil, and vanilla extract in a deep bowl and mix well until combined. Transfer to a pan and level with a spatula.
    2. Arrange the pitted cherries on the ricotta cream - press them gently.
    3. For a golden look, spray with olive oil or Pam oil.
    4. Put in the center of the oven and bake for 50-60 minutes until it sets and turns golden; Turn off the oven and leave the cake in it for another half hour. Take out, and let cool on a wire rack.
    For Serving
    1. Sprinkle powdered sugar (optional) and serve lukewarm or at room temperature.

    Notes

    This recipe is suitable for a 10-Inch (26 cm) tart pan. It requires twice the amount indicated in the recipe for almond ricotta cheese. For your convenience, at the top of the recipe for ricotta cheese, next to the heading "ingredients," there is an option to double the quantities.
    For best results and to make life easier, grind and strain the ingredients in several batches; after that, you can continue as usual and pour all the milk created from the "grinding and milking" - into one pan/wok.
    If you want a smaller cake - half the quantity, use an 8-Inch (20cm) mold. In this case, there is no need to double the amounts of the almond ricotta recipe.

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