Ingredients

350 grams flour
150 grams butter
100 grams fine sugar
2 egg yolks
250 grams cherry jam
500 grams ricotta cheese
50 grams sugar
2 eggs
1 small handful icing sugar
200 grams amarena cherries in syrup

Preparation method

Step 1	Preheat the oven to 220 degrees.
Step 2	Sieve the flour into a bowl. Knead the butter into the flour. Now add the sugar and egg yolks, and mix to form smooth pastry. Wrap the pastry in cling film and put away in the fridge for at least 1 hour.
Step 3	Now cut off two thirds of the pastry, roll into a ball and then roll out into a flat, round tart base of approx. 29 cm (11 inch) diameter. Press this carefully into the base and sides of a greased and floured springform pan of approx. 25 cm (9 inch) diameter.
Step 4	Spread the base with the cherry jam. Mix the ricotta with the sugar and eggs. Use this mixture to fill the tart base. Push down the edges of the pastry to just above the filling.
Step 5	Roll out the rest of the pastry into a flat, round base of approx. 26 cm (10 inch) diameter. Cover the tart with the pastry lid and press the edges gently to seal. Bake the tart for approx. 50 to 60 minutes in the preheated oven.
Step 6	Leave the tart to cool on a wire rack and store in the fridge until it is time to serve. Dust the tart with a little icing sugar before serving. Garnish the plate around the tart with a few amarena cherries and syrup.

Some people have food allergies, and are allergic to cow's milk, chicken eggs, nuts or sesame seeds, for example. Grand’Italia has compiled a list of possible allergens in the entire range, specially for these people. This list is the simple way of checking whether a product contains allergens to which you are sensitive.

Download the list