Ingredients
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220g frozen sweet flan case
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415g can stoneless black cherries
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500g smooth ricotta cheese
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1 egg, lightly beaten
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1/2 cup caster sugar
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2 teaspoons coffee essence
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Double cream, to serve
Method
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1Preheat oven to 180°C/160°C fan-forced. Place flan case in foil tray on a baking tray. Bake for 10 minutes. Set aside to cool.
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2Drain cherries, reserving syrup. Set aside half the cherries. Cut remaining cherries in half. Place ricotta, egg, sugar and essence in a bowl. Whisk until smooth and combined. Fold in halved cherries. Pour mixture into flan case.
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3Bake for 30 to 35 minutes or until filling is just set. Cool for 15 minutes. Refrigerate for 2 hours or until cold.
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4Place reserved cherries and syrup in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Serve tart with cherries, syrup and cream.
Source: taste.com.au
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