Cherry tart (2)
Instructions
Quickly knead the ingredients for the pastry, then make a ball, cover it and keep it in the fridge for 30 minutes.
Meanwhile, washed and pitted cherries, then cook for 20 minutes with 1/2 glass of red wine, sugar, vanilla, a hint of cinnamon, zest of 1 lemon and 1 teaspoon of starch.
Roll out the pastry and cover with a buttered tart mould and dusted with flour.
Cover with parchment paper, fill the pan with beans and bake in the oven at 200 degrees for 15 minutes.
Remove the paper and beans and cook for 15 minutes.
Keep the tart at room temperature.
Drain cherries and put them in the fridge.
Let thicken over heat the syrup, then let cool and place in the fridge too.
Pass the ricotta through a sieve, add 1/4 of cooked chopped cherries, syrup, 1 tablespoon of brandy and whipped cream.
Filled with the mixture the tart, then garnish with the remaining cherries.
