Cherry and Ricotta Tart

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MASTERY Level
45 min
676 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people
  • 7 oz shortcrust pastry dough
  • ⅝ lb ricotta cheese
  • 4 eggs
  • 5 oz sugar
  • 12 amaretti cookies or macaroons
  • 1 lemon
  • 1 lb cherries
  • ½ cup milk
  • vanilla
  • butter
  • salt
Preparation

Use the shortcrust pastry to line the bottom and sides of a buttered oven-dish and sprinkle the bottom with crushed Amaretti biscuits. After this, lay in the cavity the stoned cherries; all close to one another in a single layer, sprinkled with sugar (a tablespoonful). Separately, work the Ricotta to a cream with the remaining sugar. Blend into the cream the vanilla essence, the milk, the grated lemon rind and the yolks; then mix in the egg whites beaten to stiff peaks with a pinch of salt. Pour the cream over the cherries and bake in a preheated oven at 350°F for 25-30 minutes.

Desserts
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