As promised, I said I was going to post my Cherry Studded Ricotta Tart, so here it is! Creamy, light, slightly sweet and bursting with cherry flavor, all nicely baked into an almond crust. It’s the perfect summer dessert to have out on the patio with a cup of espresso!
Deep into summer cherries are bountiful here right now, so if you don’t mind pitting fresh cherries go right ahead, you’ll need around 23 or so for a 9 inch tart. I must confess pitting is not my favorite thing to do so I cheat a little bit and use these yummy dark Morello cherries I discovered from Trader Joe’s. All you have to do is open the lid, pour them into a strainer and drain them really good.
Normally I would make a graham cracker crust for this tart but I thought I would change it up this time and make an almond crust, since almonds and cherries go so well together.
It was a great choice if I do say so myself!
Just look at that crunchy, nutty crust!
Put the espresso on, grab a slice and enjoy!
This past weekend we had relatives from out of town visiting, they wanted to go into the city to see Millenium Park and “The Bean” so we drove down, parked our car and walked all over town.
It was a gorgeous summer day, the perfect temperature to dine outside and enjoy the views.
The river looked exceptionally beautiful that day, the sun was glistening on the water, even the buildings were shining! If your visiting Chicago take the architectural boat tours it’s one of the best ways to see the city.
We made it to “The Bean” then sat and people watched by the fountain, I highly recommend it!
Of course eating and drinking along the way makes it even more fun!