Ricotta Tart with Cherries

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Ricotta Tart with Cherries
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
12
For the pastry
175 grams Pastry flour
130 grams butter
75 grams Cornmeal
60 grams sugar
1 egg
For the topping
500 grams Quark
500 grams Ricotta cheese
100 grams sugar (to taste)
2 tsps lemon zest
3 Tbsps lemon juice
In addition
300 grams large, dark Sweet cherry (pitted)
50 milliliters Amarena liqueur
4 Tbsps slivered almonds
Peas (for blind baking)
How healthy are the main ingredients?
Ricotta cheesesugarsugaregg

Preparation steps

1.

For the pastry: sift flour into a bowl and add ice cold butter cut into pieces. 

2.

Add cornmeal and crumble everything with a fork.

3.

Add sugar and egg, mix everything quickly into a smooth pastry. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface.

4.

Line greased tart pan with pastry, making an edge all around. Prick with a fork several times.

5.
with a fork.
6.

Cover with parchment paper and weigh down with beans. 

7.

Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.

8.

Take out of the oven and remove beans and paper. Cool in a pan for 5-10 minutes and loosen from the pan, cool completely. 

9.

For the topping: whisk ricotta with quark until creamy, add lemon juice.

10.

Add sugar and lemon zest, whisk until sugar has dissolved.

11.
Has.
12.

Spread ricotta cream in pastry shell and smooth, refrigerate for 2 hours.  Soak cherries in liquor. Toast almonds in a dry pan, set aside and let cool.

13.

Drain cherries and arrange decoratively on top of the tart. 

14.
distribute the cake.
15.

Sprinkle tart with almonds.

16.

Drizzle with remaining liquor.

17.

Serve chilled.