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Cherry and ricotta tart
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Prep Time:
160 minutes
Cook Time:
50 minutes
Total Time:
210 minutes
"Easy and delightful cherry ricotta dessert that will impress your taste buds."
Ingredients:
  • 220g frozen sweet flan case
  • 415g can stoneless black cherries
  • 500g smooth ricotta cheese
  • 1 egg, lightly beaten
  • 107.50 gm caster sugar
  • 2 tsp coffee essence
  • Double cream, to serve
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Place the flan case in a foil tray on a baking tray and bake for 10 minutes until golden. Let it cool before moving on.
  • Separate cherries from syrup, saving the syrup. Save half the cherries. Cut the rest in half. Combine ricotta, egg, sugar, and essence in a bowl. Whisk until smooth. Gently fold in halved cherries. Pour into flan case.
  • Bake until the filling is just set, for about 30 to 35 minutes. Let it cool for 15 minutes, then refrigerate for 2 hours until cold.
  • In a saucepan over medium-high heat, combine cherries and syrup. Bring to a boil, then reduce to low and simmer for 5 minutes until slightly thickened. Serve the tart with the cherry mixture and cream.

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