Ricotta and Sour Cherry Tart Recipe: A Sweet Italian Delight
Introduction
Indulge in the authentic taste of Italian desserts with this Ricotta and Sour Cherry Tart. A perfect combination of rich ricotta cheese, tangy sour cherries, and buttery shortcrust pastry creates a dessert that’s both sophisticated and comforting. Ideal for a weekend treat or a festive occasion, this tart will leave everyone asking for seconds.
Ingredients
Below is a comprehensive list of the ingredients you’ll need to create this delightful dessert:
| Ingredient | Quantity |
|---|---|
| For the Shortcrust Pastry | |
| Butter (melted and cooled) | 100g |
| All-purpose flour | 400g |
| Granulated sugar | 130g |
| Egg yolks | 4 |
| Egg whites | 2 |
| Baking powder | 5g |
| Lemon zest | Zest of 1 lemon |
| Fine salt | 1 pinch |
| For the Ricotta Cream | |
| Fresh liquid cream | 25g |
| Whole milk | 100g |
| Granulated sugar | 35g |
| Rice starch (or cornstarch) | 15g |
| Egg yolks | 2 |
| Vanilla pod | 1/2 pod |
| Ricotta (sheep’s milk) | 800g |
| Granulated sugar | 280g |
| For the Sour Cherry Filling | |
| Sour cherries | 1kg |
| Granulated sugar | 100g |
| For the Topping | |
| Egg | 1 |
| Fresh liquid cream | 1 tablespoon |
Nutritional Information
Here’s an approximate nutritional breakdown per serving (10 servings):
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 12g |
| Carbohydrates | 55g |
| Fats | 18g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sugar | 35g |
| Sodium | 120mg |
Instructions
Step 1: Preparing the Shortcrust Pastry
- Begin by melting the butter over low heat and allow it to cool.
- In a large mixing bowl, sift together the all-purpose flour, sugar, and baking powder.
- Grate the zest of one lemon into the dry mixture.
- Add the egg yolks and egg whites into the bowl, followed by the melted butter and a pinch of salt.
- Mix the ingredients until a dough starts to form. Transfer the dough to a clean surface and knead just enough to create a smooth, homogeneous ball.
- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Making the Ricotta Cream
- In a saucepan, whisk together the egg yolks, sugar, and rice starch until smooth.
- Gradually pour in the fresh cream and whole milk, stirring continuously to avoid lumps.
- Split the vanilla pod and scrape out the seeds, adding them to the mixture.
- Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency.
- Remove from heat and let the cream cool completely.
- In a separate bowl, mix the ricotta cheese with 280g of sugar until smooth. Fold the cooled custard into the ricotta mixture and set aside.
Step 3: Preparing the Sour Cherry Filling
- Wash and pit the sour cherries.
- In a saucepan, combine the cherries with 100g of sugar. Cook over medium heat until the cherries release their juices and the mixture thickens slightly. Allow the cherry mixture to cool.
Step 4: Assembling the Tart
- Preheat your oven to 180°C (static) or 160°C (fan).
- Remove the shortcrust pastry from the refrigerator and divide it into two parts: one slightly larger than the other.
- Roll out the larger portion of dough on a floured surface into a circle approximately 0.5cm thick.
- Grease and flour a 28cm tart pan. Drape the rolled-out pastry over the pan, pressing it gently into the edges. Trim any excess dough using a rolling pin.
- Spread the cooled cherry filling evenly over the base.
- Top the cherries with the ricotta cream, smoothing it out with a spatula.
Step 5: Adding the Top Crust
- Roll out the second portion of dough into a circle. Carefully place it over the ricotta layer.
- Press the edges firmly to seal and trim any excess dough.
- In a small bowl, whisk together one egg with a tablespoon of fresh cream. Brush this mixture over the top crust for a golden finish.
Step 6: Baking the Tart
- Bake the tart in the preheated oven for approximately 50 minutes, or until the crust is golden brown. (For fan ovens, bake at 160°C for around 40 minutes.)
- Once baked, remove the tart from the oven and allow it to cool completely in the pan.
- Carefully invert the tart onto a serving platter to maintain its shape.
Serving Suggestions
The Ricotta and Sour Cherry Tart is best served at room temperature, allowing the flavors to meld beautifully. Pair it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
Enjoy this traditional Italian dessert as a centerpiece for any special occasion or as a delightful treat for family and friends. Its perfect balance of creamy, tangy, and sweet flavors will transport you straight to the heart of Italy.
