Torta di Ricotta e Visciole (Ricotta and Sour Cherry Tart)

Pastry

• 260 g Plain flour
• 60 g Caster sugar
• 1 pinch Fine sea salt
• 1 tsp Baking powder
• 140 g Butter, cold
• 1 Egg

Filling

• 500 g Ricotta
• 120 g Caster sugar
• 2 Egg
• 1 medium Lemon
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt
• 220 g Cherry jam, sour cherry style if available

1. Tip the flour into a mixing bowl and whisk in 60 g of the caster sugar, 1 pinch of the salt, and the baking powder. Rub in the cold butter with your fingertips until it looks like fine crumbs. Beat in 1 egg just until a dough forms, then press into a disc.
2. Wrap and chill the pastry for 30 minutes so it rolls cleanly. Meanwhile, set the oven to 180°C (355°F). Lightly butter a 23 cm tart tin.
3. On a lightly floured surface, roll out about two-thirds of the pastry and line the tart tin, pressing it into the corners. Trim the edge neatly. Chill the lined tin for 10 minutes while you make the filling.
4. In a bowl, whisk the ricotta with the remaining 120 g caster sugar until smooth. Whisk in 2 eggs, the lemon zest, the vanilla extract, and a pinch of salt. The mixture should be creamy and spreadable.
5. Warm the cherry jam in a small saucepan over low heat just until loosened, then take off the heat. Spoon the ricotta filling into the pastry case and level the top. Dollop the jam over the ricotta and gently spread it into an even layer.
6. Roll out the remaining pastry and lay it over the tart, pressing the edges to seal. Trim, then prick the top a few times with a fork to let steam escape. Bake for 40 to 45 minutes until the pastry is golden and the centre is set with only a slight wobble.
7. Cool the tart in the tin for 20 minutes, then remove from the tin and cool completely on a rack. For the cleanest slices, chill for at least 30 minutes before cutting. Serve at cool room temperature.

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