Ricotta tart with preserved cherries

This is a perfect example of greatness being achieved from simplicity. Just a few key ingredients combined well. This beautiful recipe was created by Sandra from Melbourne based Italian cooking school la Cucina di Sandra.

Serves 4/6 people


600 g ricotta drained for at least 2 hours
50 g icing sugar
100 g honey
150 g preserved cherries – Amarene sciroppate di Fabbri
2 egg yolks
1 tsp of vanilla paste


1. Warm to oven to 180°.

2. In a bowl whisk the ricotta together with the egg yolks, the sugar and the vanilla. Whisk the
ingredients to a smooth cream and add 50 gr of honey. Continue to blend the mixture until you have a
cream concistency. You can use an electric mixer if preferred.

3. Lightly grease 4 disposable aluminum oven forms and divide the mixture between each, place on an
oven tray and bake in the oven for 20 minutes or until lightly golden.

4. Melt the remaining honey in a small pot, add 100 ml of the Amarene Fabbri juice and cook until just
warm. Remove the puddings from the oven and when cool enough to handle remove them from the aluminum

5. On your serving dish, spoon some of the warm honey mixture, top with the ricotta pudding and one
dessert spoon of amarene di Fabbri, sprinkle with icing sugar and serve.

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