Print

Cherry Tart

  • Author: Katja from Savory Lotus
  • Yield: 6-8 servings 1x

Scale

Ingredients

Crust

  • 8 tbsp of cold butter (one stick), chopped into 1/2 inch cubes
  • 1 1/2 cups almond flour (I use THIS brand)
  • 1/4 tsp salt
  • 1 tbsp coconut sugar (like this)
  • 23 tbsp of ice water
  • egg yolk and water for wash
  • 1 tsp of coconut sugar for sprinkling
  • 1/3 cup sliced almonds

Cashew “Ricotta”

  • 1 1/4 cups raw cashews, soaked in water for at least 2 hours
  • 3 tbsp full fat coconut milk (I use THIS BPA free brand)
  • zest from half of an orange
  • 1 tbsp fresh squeezed orange juice
  • 1 tbsp honey
  • 1/2 tbsp vanilla extract

Marinated Cherries

  • 2 cups cherries, pitted and halved
  • 1 tbsp coconut sugar OR honey
  • zest from half of an orange
  • 1 tbsp fresh squeezed orange juice

Instructions

  1. TO PREPARE CRUST: place chopped butter into freezer for 10 minutes. Then combine cold butter, almond flour, 1 tablespoon of coconut sugar, and salt in food processor. Pulse until well combined into a coarse mixture with only pea sized chunks of butter visible. Add 2 tablespoons of ice water and pulse until incorporated. Test mixture by pinching a bit. If it sticks together, it is done. If it does not, add tiny bits of ice water (one teaspoon at a time) until mixture sticks together when pinched.
  2. Place mixture onto a piece of parchment paper and form mixture into a round disc. Wrap into parchment paper and place in fridge to chill until ready to use.
  3. Preheat oven to 375’F. Remove dough from fridge and place in between 2 sheets of parchment paper. Roll out into a rectangle shape about 1/4 inch thick. Place in freezer for 10 minutes. Remove from freezer and brush crust with a mixture of one egg yolk and one teaspoon of water. Sprinkle on one teaspoon of coconut sugar and sliced almonds. Bake for 15-17 minutes, until golden and crispy. If edges begin to brown too much, place thin strips of tin foil around edges for remaining bake time.Allow to cool completely.
  4. TO PREPARE CASHEW “RICOTTA”: Drain cashews and discard water. Combine cashews, coconut milk, zest, orange juice, honey, and vanilla in food processor. Process for several minutes, until creamy smooth. Be sure to scrape side a couple of time. Place in fridge to chill.
  5. TO MARINATE CHERRIES: combine halved cherries, sweetener, zest, and orange juice in a small bowl. Stir well and allow to sit for at least an hour.
  6. TO ASSEMBLE TART: Once crust has cooled, spread cashew “ricotta” evenly on crust. Using a slotted spoon, drain cherries and add to top of crust. Garnish with orange zest. Serve immediately. Enjoy!

Notes

– The dough for the crust can be made 1-2 days in advance and stored in the fridge. Keep wrapped in parchment paper.
– The cashew “ricotta” can be made 1-2 days in advance as well. Store in an airtight glass container in fridge.
– Regular ricotta cheese can also be used in this recipe. Simply whisk in the honey, orange zest, orange juice, and vanilla. Omit the coconut milk.
– Marinated cherries can be made 1 day in advance. Store in an airtight glass container in fridge.