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Cherry and ricotta tart

  • 2:40 Prep
  • 0:50 Cook
  • 6 Servings

Ingredients

  • 220g frozen sweet flan case
  • 415g can stoneless black cherries
  • 500g smooth ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 cup caster sugar
  • 2 teaspoons coffee essence
  • Double cream, to serve

Method

  • 1
    Preheat 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.
  • 2
    Drain 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.
  • 3
    Bake for 30 to 35 minutes or until filling is just set. Cool for 15 minutes. Refrigerate for 2 hours or until cold.
  • 4
    Place 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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