Cherish the cherry season with this delightful and easy to make summer Ricotta Cherry Tarts recipe!
Just in time for Victoria’s cherry season that kicks off in early November, Sweet Greek Life author Kathy Tsaples has partnered with The Victorian Cherry Association to showcase the best of their produce. And, Kathy does this best with her Summer Ricotta Cherry Tarts recipe.
Victoria, home to a number of delicious cherry varieties, proudly also has its own Victorian Cherry Trail that stretches from the Yarra Valley through to the Upper Goulburn Valley and the Macedon Ranges. With cherry orchards that allow visitors to either buy farm fresh or pick their own, exploring the Victorian Cherry Trail is the ultimate holiday activity for the upcoming season.
Of course, if you can’t support Victorian farms in person this cherry season, show your appreciation by trying Kathy Tsaples’ Summer Ricotta Cherry Tarts recipe. Enjoy!
Duration: 1 hour | Difficulty: Easy | Servings: 6
125g unsalted butter, plus extra for greasing the flan tins
275g caster sugar
Zest of 1 lemon
1 tsp vanilla extract
4 eggs, separated
2 cups almond meal
2 tbsp cornflour (gluten-free if preferred)
Pinch of salt
1 cup cherries (or ½ cup cherries, ½ cup blueberries)
½ cup flaked almonds
½ cup icing sugar, for dusting
1. Preheat the oven to 180°C/160°C fan forced.
2. Generously butter 12cm flan tins with loose bases, set aside.
3. With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla. Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often. Add the egg yolks one at a time, then add the almond meal and cornflour.
4. Once well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture.
5. In a clean separate bowl, beat the egg whites with the salt until soft peaks form. Gently fold 1⁄3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.
6. Spoon the mixture into the prepared tins, smooth the tops, sprinkle with the cherries, followed by the flaked almonds.
7. Bake for approximately 30 minutes. Test to see if the tart is ready by placing a skewer into the tart: if it comes out clean it is ready and, if it is still wet, place the tarts back into the oven for a few more minutes. One done, remove from the oven and leave to cool.
8. Once cooled, remove from the tins and dust with icing sugar to serve.
Note: This recipe can also be made in one tin if you would prefer a single large tart.
For more summer inspired tart recipes, try this Greek Yoghurt, Ricotta and Pear Tart Recipe. Or, get boozy with this Limoncello Ricotta and Almond Tart Recipe by Tommy’s Booze.