A tender crust, creamy ricotta spread, and a bright sweet-tart cherry sauce make this dessert something special to share with loved ones. If desired, ricotta can be replaced with Greek yogurt, cream cheese, or even Middle Eastern labneh.
Tool of the trade
Springform pans feature a removable bottom and adjustable sides meant to diminish the risk of damaging the bottoms and sides of items such as tarts and cakes when removing them from the pan.
Cherry Ricotta Tart
Ingredients
- 1 1/2 cups (350 mL) rolled oats
- 3/4 cup (180 mL) shredded unsweetened coconut
- 1/4 cup (60 mL) oat flour
- 1/4 cup (60 mL) almond flour
- 1/4 tsp (1 mL) salt
- 1 organic egg
- 1/4 cup (60 mL) maple syrup
- 1/4 cup (60 mL) melted unsalted butter or coconut oil
- 1 cup (250 mL) frozen pitted cherries
- 1/2 cup (125 mL) dried cherries or cranberries
- 2 Tbsp (30 mL) honey
- 2 tsp (10 mL) orange zest
- 1/2 tsp (2 mL) cinnamon
- 1 cup (250 mL) ricotta cheese
- 1 tsp (5 mL) vanilla extract
- 1/4 cup (60 mL) sliced almonds
Nutrition
Per serving:
- calories377
- protein10g
- fat16g
- saturated fat7g
- trans fat0g
- carbohydrates50g
- sugars27g
- fibre5g
- sodium192mg
Directions
01
Preheat oven to 375 F (190 C). Line bottom of 9 in (23 cm) springform pan with parchment paper and grease the sides.
02
In food processor, blend oats, coconut, oat flour, almond flour, and salt until coarsely ground. Blend in egg, maple syrup, and butter or oil.
03
Press crust into bottom of prepared pan (do not press up sides). Bake for 20 minutes, or until edges begin to brown. Let crust cool to room temperature and then unmould.
04
Meanwhile, bring frozen cherries, dried cherries, honey, orange zest, cinnamon, and a pinch of salt to a simmer in medium saucepan. Reduce heat to medium-low and, stirring occasionally, cook for 5 minutes, or until cherries begin to burst. Transfer to bowl to cool.
05
Stir together ricotta and vanilla. Spread ricotta mixture over baked crust, and top with cherry sauce. Sprinkle on almonds.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
