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Michaella’s Ricotta and Sour Cherry Tart

Name: Michaella’s Ricotta and Sour Cherry Tart
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4 servings
Ingredients: 125 g Butter; 125 g Sugar; 4 g Salt; 250 g Flour; 1 Egg; 1 Lemon zest; 1 Orange zest; 200 g Ricotta; 50 g Sugar; 12 Sour cherries

I recently travelled to Rome for a work trip (not related to Pasta Grannies) and I was lucky enough to stay at Palazzo Ripetta, a five-star hotel within the centre of the city. As part of my trip, I met the head pastry chef, Roberta La Piana, of the hotel’s restaurant; she taught me how to make one of her signature desserts which I took home with me. Roberta told me that the tradition of ricotta-based tarts comes from 18th century traditions of certain religious groups not being able to sell dairy products. To circumvent this law, the bakers of Rome started making "covered" pastries, preventing the guards from seeing what was inside. This is why many ricotta-based desserts are still enclosed between two layers of shortcrust pastry. And well? It’s lucky these rules existed because it’s delicious! With lemon and orange zest through the pastry, and sour cherries atop the ricotta, it’s the perfect balance of fresh, tangy, and sweet.

Prep

1h

Cook

15m

Total

1h 15m

Ingredients

Method

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For

4

M

I

Shortcrust pastry:

125

g

Butter

125

g

Sugar

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Notes

Amarena cherries will work well but drain the juice first before chopping them. The recipe below works best well for small individual tarts but you could also make one large one if you preferred. If so, you might want to blind bake your pastry for 15 minutes ahead of adding the filling.

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Michaella’s Ricotta and Sour Cherry Tart

I recently travelled to Rome for a work trip (not related to Pasta Grannies) and I was lucky enough to stay at Palazzo Ripetta, a five-star hotel within the centre of the city. As part of my trip, I met the head pastry chef, Roberta La Piana, of the hotel’s restaurant; she taught me how to make one of her signature desserts which I took home with me. Roberta told me that the tradition of ricotta-based tarts comes from 18th century traditions of certain religious groups not being able to sell dairy products. To circumvent this law, the bakers of Rome started making "covered" pastries, preventing the guards from seeing what was inside. This is why many ricotta-based desserts are still enclosed between two layers of shortcrust pastry. And well? It’s lucky these rules existed because it’s delicious! With lemon and orange zest through the pastry, and sour cherries atop the ricotta, it’s the perfect balance of fresh, tangy, and sweet.

Prep

1h

Cook

15m

Total

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

Shortcrust pastry:

125

g

Butter

125

g

Sugar

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.