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Martha's double-crusted ricotta pie
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Decadent ricotta and black cherry tart with pistachios on shortcrust pastry.
Ingredients:
  • Canola oil cooking spray
  • 450g fresh ricotta
  • 75.00 gm icing sugar mixture
  • 3 large egg yolks
  • Pinch of salt
  • 40.00 ml orange zest, roughly chopped (see Notes)
  • 82.50 ml chopped dried cranberries
  • 1/4 tsp ground anise (see Notes)
  • 1 large egg, lightly beaten, extra
  • 62.50 ml chopped pistachio kernels
  • 18.00 gm white sugar
  • 415g can stoneless black cherries in syrup
  • 40.00 gm caster sugar
  • 40.00 ml cherry liqueur (kirsch)
  • 562.50 ml plain flour
  • 107.50 gm caster sugar
  • 200g chilled unsalted butter, cut into small pieces
  • 20.00 ml orange zest
Instructions:
  • Drain cherries, saving 2/3 cup syrup. Place cherries in a heatproof bowl. In a small saucepan, mix reserved syrup with sugar. Boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat to medium and boil for 5 minutes to reduce to 1/4 cup. Add liqueur, pour over cherries. Chill for 2 hours to enhance flavors.
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round springform pan with cooking spray and line the base with baking paper.
  • To make Shortcrust pastry, start by blending flour, sugar, and salt in a food processor until mixed. Add butter and pulse until the mixture looks like coarse breadcrumbs. In a separate bowl, whisk together egg, egg yolk, vanilla, and orange zest. Pour this mixture into the flour mix and process until the dough forms. Transfer the dough onto a floured surface and gently knead it into a ball. Shape 2/3 of the dough into a flat disc, wrap it in plastic, and repeat with the remaining portion. Chill in the fridge for at least 30 minutes until firm.
  • In a bowl, mix together ricotta, icing sugar, egg yolks, salt, orange zest, cranberries, and ground anise until well combined.
  • Take the chilled dough out of the fridge and let it sit at room temperature for 10 minutes. Roll out the smaller portion of the dough on a floured surface until it is 3mm thick. Cut out a 20cm round using the pan as a template. Place the round on a tray lined with baking paper and chill for 20 minutes until firm. While waiting, roll out the larger portion of dough on a floured surface to a 6mm thickness and form a 34cm round. Line the pan with the dough, ensuring to press and patch as needed.
  • Spread the luscious ricotta mixture evenly over the pan base. Gently fold the sides of the dough over the delightful filling. Brush the folded sides with the extra beaten egg. Place the 20cm disc on top, then brush with beaten egg and sprinkle with pistachios and white sugar. Chill in the refrigerator for 30 minutes. Bake on a baking tray for 1 hour or until beautifully golden (cover loosely with foil if browning too quickly). Allow to cool entirely on a wire rack, then cut into wedges and savor with cherry sauce. Cheers to your delicious creation!

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