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.
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
- In a food processor, combine the flour, cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water to the mixture. Pulse until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- 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.
- Spoon the ricotta mixture into the tart shell and spread it evenly. Top with the sour cherries.
- Bake for 40 minutes, or until the crust is golden brown.
- 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