Cherry and ricotta tart

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.