Lazian Ricotta And Sour Cherry Tart (torta Ricotta E Visciole)

Indulge in the flavors of Lazian cuisine with this delightful Ricotta and Sour Cherry Tart, known as Torta Ricotta e Visciole. This traditional dessert combines creamy ricotta cheese with the sweet and tangy taste of sour cherries, all nestled in a flaky pastry crust.

Lazian Ricotta And Sour Cherry Tart (torta Ricotta E Visciole)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/4 cup cold water
  • 2 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cherries, pitted

Instructions

  1. In a food processor, combine the flour, cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and cold water to the mixture. Pulse until the dough comes together.
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Preheat the oven to 375°F (190°C).
  5. In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
  6. Roll out the chilled dough on a floured surface and transfer it to a tart pan. Press the dough into the pan and trim any excess.
  7. Spoon the ricotta mixture into the tart shell and spread it evenly. Top with the sour cherries.
  8. Bake for 40 minutes, or until the crust is golden brown.
  9. Allow the tart to cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
35g
Protein
8g
Fat
16g

Supplies

Tart pan Food processor Plastic wrap

Tools

Oven Rolling pin

Serving suggestions

Serve the Ricotta and Sour Cherry Tart with a dusting of powdered sugar and a dollop of whipped cream.

Tips & tricks

For a shortcut, you can use store-bought pie crust instead of making the dough from scratch.

Cost

$10