עוגת ריקוטה איטלקית עם דובדבנים

על המתכון

מצרכים

• Crust (22-24 cm tart pan)
• 260 g (2 cups) Type 00 flour
• 1 large egg
• 150 g (2/3 cup) unsalted butter, cold
• 80 g (6 ½ tbsp) granulated sugar
• 1/4 tsp salt
• Filling
• 500 g (18 oz) cow's milk ricotta cheese
• 65 g (5 tbsp) granulated sugar
• 2 eggs
• 1 tsp vanilla extract (optional)
• Cherry Topping
• 300 g (2 cups) pitted cherries (fresh, frozen, or canned)
• 75 g (3.5 tbsp) honey
• A bit of orange zest
• Slurry: 1 tbsp cornstarch + 1 tbsp cold water
• CHAPTERS
• 00:00 Preparing the tart crust
• 01:12 Simmering the honey cherry compote
• 01:55 Adding the cornstarch slurry
• 02:26 Mixing the sweet ricotta filling
• 03:12 Assembly and chilling
• 04:23 Baking
• 05:15 Slicing and tasting
• Full recipe and more here: