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!
- ALMOND CRUST
- 1½ cups almond meal
- 3 tablespoons melted butter
- 3 tablespoons sugar
- RICOTTA FILLING
- 2 cups, drained ricotta cheese
- 2 eggs
- ⅓ cup sugar
- zest of 1 lemon
- 1 teaspoon vanilla
- pinch of cinnamon
- feel free to add 1 tablespoon of Limoncello if you so desire, optional
- 24 pitted cherries.
- FOR CRUST.
- Add melted butter to almond meal and sugar, mix well then pat into a 9" tart pan.
- Place tart pan on a baking sheet then place into a 375 degree oven for 10 minutes. Remove.
- FOR FILLING.
- With a hand mixer blend together the ricotta cheese, sugar, eggs, zest and flavorings until smooth and creamy. Pour mixture into the tart pan and place into the oven for 5 minutes. Remove, then carefully studd your cherries on top.
- Place cherry studded tart back into the 375 degree oven and continue baking 30-40 more minutes or until toothpick comes out clean in the center.
- Let it cool completely, then refrigerate for an hour or two before serving.