Quick Bites from Pender

Sunday Lunch – Ricotta & Sour Cherry Tart

In Recipes on February 28, 2010 at 6:01 am


If Stephen Harper can shut down Canadian parliament for 2 months, then I can have dessert for lunch.


I have found ricotta tarts to be grainy in the past — not surprising given it’s a grainy cheese.  I added a bit of cream to the custard, giving the tart a smoother, creamier texture.

Store bought ricotta will work, but homemade ricotta cheese takes this tart to a whole new smoothness level — and if you’ve never made cheese at home before, you couldn’t find an easier place to start.

Sour Cherry & Ricotta Tart

10” Tart – Serves 8-10

Short Crust, prebaked in 10” tart pan w/removable bottom
Pitted Sour Cherries, drained 1 jar
Ricotta Cheese ¾ C 200 g
Whipping Cream ½ C 125 g
Egg 1 large
Vanilla Extract 1 t
Sugar ¼ C 60 g
Cornstarch 3 t 10 g
Salt ¼ t 2 g

C=cup       g=grams      t=teaspoon

Preheat the oven to 350˚F (175˚C).

Whisk together the ricotta, cream, egg and vanilla in a bowl until the mixture is smooth and creamy.

In a small bowl, combine the sugar, cornstarch and salt.

Add the dry ingredients into the cheese mixture and stir well.

Blot the cherries with a paper towel to remove as much juice as possible.  Arrange the cherries in the prebaked crust in an even, dense layer.  Slowly pour the cheese mixture into the tart to fill it.

Bake the tart in the oven for 25-30 minutes, or until the centre is set and the top is golden.  Cool on a rack for 15 minutes before removing from the pan.  Can be served warm or at room temperature.


  1. how delicious! very lovely!
    check out my food blog and tell me what you think


  2. This looks beautiful and delicious!! I’m too intimidated to make cheese at home, but I might actually try this one. Homemade ricotta cheese sounds so good 🙂

  3. Beautiful presentation! I’m all for less sweetness yet more flavour in a dessert. Love cherries too, so this is really up my alley 🙂

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