Homemade Ricotta and Cherry Tart

Introduction

This Ricotta and Cherry Tart brings together the perfect balance of sweet and tangy flavors in a delightful dessert that’s sure to impress. The buttery shortcrust pastry cradles layers of smooth vanilla cream, juicy sour cherries, and a rich, creamy ricotta filling, creating a symphony of textures and tastes in every bite. Whether served at a family gathering, special celebration, or simply as a weekend indulgence, this beautiful tart combines Italian baking traditions with seasonal fruit for a truly memorable sweet treat.

Ingredients

For the Shortcrust Pastry:

100g (7 tablespoons) butter
400g (3¼ cups) type 00 wheat flour
130g (⅔ cup) sugar
4 egg yolks
2 egg whites
5g (1 teaspoon) baking powder
Zest of 1 lemon
1 pinch fine salt

For the Vanilla Cream:

25g (1¾ tablespoons) liquid cream
100g (⅓ cup + 1½ tablespoons) whole milk
35g (2¾ tablespoons) sugar
15g (1 tablespoon + 2 teaspoons) rice starch
2 egg yolks
Seeds from half a vanilla pod

For the Ricotta Filling:

800g (3½ cups) ricotta cheese
280g (2¼ cups) powdered sugar

For the Cherry Layer:

1kg (2.2 pounds) sour cherries
100g (½ cup) sugar

For the Glaze:

1 egg
1 tablespoon liquid cream

Instructions

Prepare the shortcrust pastry: In a small saucepan, melt the butter over very low heat. Remove from heat and allow to cool completely.
In a large mixing bowl, combine the sifted flour, sugar, and baking powder. Add the lemon zest and mix well.
Create a well in the center of the dry ingredients. Add the egg yolks and egg whites, followed by the cooled melted butter.
Mix the ingredients together in the bowl until roughly combined, then transfer to a clean work surface.
Knead the dough gently until it forms a smooth, uniform ball. Shape it into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the vanilla cream: In a medium saucepan, combine the egg yolks, sugar, and rice starch. Whisk until well combined.
Add the cream and milk, whisking continuously to prevent lumps from forming.
Place the saucepan over low heat and cook the mixture, stirring constantly, until it begins to thicken.
Scrape the seeds from half a vanilla pod and add them to the cream. Continue cooking until the mixture reaches a creamy consistency.
Transfer the vanilla cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Once cooled to room temperature, refrigerate.
Prepare the ricotta filling: Pass the ricotta cheese through a fine sieve to remove any lumps and achieve a smoother texture.
Add the powdered sugar to the ricotta and mix thoroughly until well combined and creamy. Set aside.
Prepare the cherry layer: Remove the pits from the sour cherries.
Place the pitted cherries in a saucepan with the sugar. Cook over medium heat for about 20 minutes, stirring occasionally, until the cherries have softened and released their juices.
Assemble the tart: Preheat your oven to 180°C (350°F). Grease and flour a 28cm (11-inch) tart pan.
Remove the chilled pastry from the refrigerator. Divide it in half.
Roll out one half of the pastry into a disk large enough to line the prepared tart pan. Carefully transfer the pastry to the pan, pressing it gently against the bottom and sides.
Spread the chilled vanilla cream evenly over the pastry base.
Distribute the cooked cherries over the vanilla cream layer, making sure they’re evenly spread.
Carefully spread the ricotta mixture over the cherry layer, smoothing the top with a spatula.
Roll out the remaining pastry and use it to cover the tart. Seal the edges well by pressing together the top and bottom crusts.
Whisk together the egg and tablespoon of cream. Brush this mixture over the top crust to create a golden finish when baked.
Bake in the preheated oven for approximately 50 minutes, until the crust is golden brown and the filling is set.
Remove from the oven and allow to cool completely before removing from the pan and serving.

Nutritional Information and Timing

Preparation Time: 60 minutes Cooking Time: 50 minutes Cooling Time: 120 minutes Total Time: 3 hours 50 minutes Serves: 10-12 slices

Nutritional Information (per slice, based on 12 servings):

Calories: 450 kcal
Carbohydrates: 62g
Protein: 11g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 145mg
Fiber: 1g
Sugar: 45g
Sodium: 120mg

Cooking Tips and Tricks

Perfect pastry: For the best shortcrust texture, avoid overworking the dough. Mix just until the ingredients are combined, and handle the dough as little as possible.
Smooth ricotta: The key to a velvety ricotta filling is passing it through a fine sieve or using a food processor to remove all lumps. This extra step makes a significant difference in the final texture.
Cherry preparation: When pitting the cherries, work over a bowl to catch all the juices, which can be added to the cooking cherries for extra flavor.
Preventing a soggy bottom: To ensure your tart base stays crisp, you can blind bake the bottom crust for about 10 minutes before adding the fillings.
Even baking: If you notice the top crust browning too quickly during baking, cover it loosely with aluminum foil to prevent burning while allowing the tart to finish cooking.
Clean slices: For perfect slices, refrigerate the tart for at least 2 hours before cutting with a sharp knife that has been dipped in hot water and wiped dry between cuts.

Variations and Substitutions

Fruit alternatives: While sour cherries create a wonderful tangy contrast to the sweet ricotta, you can substitute them with fresh or frozen berries like blueberries, blackberries, or a mixed berry combination.
Cheese options: If ricotta is unavailable, mascarpone cheese makes an excellent substitute, though it will create a richer filling. For a lighter version, try using Greek yogurt strained overnight.
Gluten-free adaptation: Replace the wheat flour with a gluten-free flour blend at a 1:1 ratio. Add 1/2 teaspoon of xanthan gum if your flour blend doesn’t already contain it.
Dairy-free version: Use plant-based butter, coconut cream instead of liquid cream, and dairy-free milk. Replace the ricotta with silken tofu blended with a little lemon juice and dairy-free yogurt.
Flavor enhancements: Add almond extract to the ricotta filling for a subtle nutty flavor, or incorporate orange zest instead of lemon for a different citrus profile.
Decoration ideas: Instead of a full top crust, create a lattice pattern or cut out decorative shapes from the pastry to allow the filling to peek through.

Common FAQs

Can I make this tart ahead of time?

Yes, this tart can be prepared up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature for about 30 minutes before serving for the best flavor and texture.

Can I use fresh cherries instead of sour cherries?

Absolutely! If using fresh sweet cherries, reduce the sugar in the cherry layer to 60-70g (about 1/3 cup) since they’re naturally sweeter than sour cherries.

Why did my pastry shrink during baking?

Pastry shrinkage typically occurs when the dough is overworked or not chilled long enough. Make sure to rest the dough in the refrigerator for at least 30 minutes before rolling it out, and avoid stretching the dough when placing it in the pan.

Can I freeze leftovers of this tart?

Yes, you can freeze individual slices or the whole tart for up to 3 months. Wrap well in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

How do I know when the tart is fully baked?

The tart is done when the crust is golden brown and the center is set but still has a slight jiggle. If you insert a toothpick into the ricotta filling, it should come out clean or with just a few moist crumbs.

Storage and Make-Ahead Tips

Refrigeration: Store the baked and cooled tart covered in the refrigerator for up to 5 days. The flavors actually develop and improve after the first day.
Freezing: This tart freezes beautifully for up to 3 months. Wrap individual slices or the whole tart tightly in plastic wrap followed by aluminum foil or place in an airtight container.
Make-ahead components: The shortcrust pastry dough can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to a month. The vanilla cream can be prepared 1-2 days in advance and kept refrigerated.
Cherry preparation: The cherry mixture can be cooked and stored in an airtight container in the refrigerator for up to 5 days, making the assembly process quicker when you’re ready to bake.
Serving suggestions: For the best flavor, remove the tart from the refrigerator about 30 minutes before serving to take the chill off. Dust with powdered sugar just before serving for an elegant presentation.

This ricotta and cherry tart combines traditional Italian flavors with a beautiful presentation that’s sure to impress your guests. The contrast between the sweet ricotta, tangy cherries, and buttery crust creates a dessert that’s both comforting and sophisticated—perfect for special occasions or weekend family gatherings!