Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have to turn on the oven if you are lucky to have hot summer weather. The crust is made from only two ingredients: amaretti cookies and butter. The ricotta is flavored with sugar and vanilla bean, and the cherries are flavored with a bit of sugar (if needed, depended on the ripeness of the cherries) and Kirsch (optional). That’s all! Here’s how to make these, step by easy step.

Ingredients

For 3 tarlets (10 cm/4 inch)

250 grams (.55 lb) cherries

200 grams (7 oz) ricotta cheese, preferably homemade

100 grams (3.5 oz) amaretti cookies

50 grams (3 1/2 Tbsp) butter

75 grams (6 Tbsp) sugar, divided

1 Tbsp Kirsch (optional)

Preparation

First you need amaretti crumbs. To avoid making a mess, put 100 grams (3.5 oz) amaretti in a ziploc bag, and use a rolling pin (or a bottle)…

…to crush them. The amaretti should be crushed evenly, and not too finely.

Melt 50 grams (3 1/2 Tbsp) butter…

…and combine the melted butter with the crushed amaretti in a bowl.

Mix with a spoon or your hands.

Line a tray or thin cutting board with parchment paper, and arrange 3 ring molds (10 cm/4 inch) on top. Divide the amaretti mixture between them, and use a spoon to flatten and compact the crust within each mold.

Combine 200 grams (7 oz) ricotta with 50 grams (4 Tbsp) sugar.

Scrape the seeds out of a vanilla bean…

…add to the ricotta and stir to mix. (Put the vanilla bean in a sugar jar to turn it into vanilla sugar.)

Divide the sweetened ricotta between the tartlets.

Flatten the ricotta with a spoon.

Cover with plastic wrap, and refrigerate for at least an hour to allow the crust to set and the ricotta to firm up.

Meanwhile, cut 250 grams (.55 lb) cherries in half and remove the pits.

Add a tablespoon of Kirsch (optional) and 25 grams (2 Tbsp) of sugar (unless the cherries are already very sweet by themselves). Stir to mix, and allow to macerate while the tarts are resting in the refrigerator.

When you are ready to serve, take the tartlets out of the refrigerator, and stir the cherries one final time.

Arrange the cherries on top of the tartlets, and add the juices as well. Carefully remove the ring molds, and…

…serve!

Wine pairing

This is great with Brachetto d’Aqui, a red version of Moscato d’Asti. A Black Muscat could work, too.

Flashback

Flamusse, an apple flan from Burgundy that is similar to clafoutis (made with cherries) is another very quick and simple cake/dessert to make. If you usually don’t bake and you feel courageous after the cherry tartlets, this may be a next step to try.