AuthoradminGreat news! This tart is perfect for breakfast or dessert as it is filled with good for you ingredients. Nothing like having a guilt free sweet tart make you feel your best.
Prepare the crust
Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt and cinnamon spice. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let the crust cool a bit.
Prepare the filling
Mix ricotta cheese, smashed cherries, extract and salt. Evenly distribute mixture over the partially baked tart dough. Smooth with the back of a spoon or offset spatula.
Bake
With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the cherry ricotta filling crackles a bit. Watch carefully so it does not burn.
Notes
I used a neutral tasting oil, a nutty oil stronger flavored one might be tasty too.
Serve with freshly whipped cream, ice cream or slightly sweetened Greek yogurt. Have some chocolate sauce handy too!
The extracts in the filling are not mandatory but they amplifies the flavor in a great way!
Ingredients
Directions
Prepare the crust
Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt and cinnamon spice. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let the crust cool a bit.
Prepare the filling
Mix ricotta cheese, smashed cherries, extract and salt. Evenly distribute mixture over the partially baked tart dough. Smooth with the back of a spoon or offset spatula.
Bake
With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the cherry ricotta filling crackles a bit. Watch carefully so it does not burn.
Notes
I used a neutral tasting oil, a nutty oil stronger flavored one might be tasty too.
Serve with freshly whipped cream, ice cream or slightly sweetened Greek yogurt. Have some chocolate sauce handy too!
The extracts in the filling are not mandatory but they amplifies the flavor in a great way!
