Ricotta and Sour Cherry Tart

Method

1. Prepare the shortcrust pastry: combine 450 g butter, 225 g granulated sugar, 100 g whole eggs, 450 g all-purpose flour (type 00), and a pinch of salt. Mix slowly with a paddle attachment until the dough just comes together. Do not overmix.
2. Wrap the dough in plastic wrap and refrigerate for 2 hours.
3. In a bowl, combine 500 g sheep ricotta with 200 g granulated sugar. Stir until smooth.
4. On a floured surface, roll out the chilled dough to about 3–4 mm thickness.
5. Butter individual tart molds (or one large tart pan). Line with the rolled dough, forming a raised edge.
6. Spread a generous layer of sour cherry preserve (visciolata) over the dough base.
7. Spoon the ricotta mixture on top and spread evenly.
8. Roll out a second piece of dough for the top crust. Place it over the filling and seal the edges.
9. Pierce the top crust with a fork to allow steam to escape.
10. Optional: brush the surface with a mixture of egg yolk and milk for a golden finish.
11. Bake in a preheated ventilated oven at 180°C for about 50 minutes, or until golden.
12. Let the tart cool for at least 2 hours before serving. It can be enjoyed warm or at room temperature.