A tender crust, creamy ricotta spread, and a bright sweet-tart cherry sauce make this dessert something special to share with loved ones. If desired, ricotta can be replaced with Greek yogurt, cream cheese, or even Middle Eastern labneh.
Tool of the trade
Springform pans feature a removable bottom and adjustable sides meant to diminish the risk of damaging the bottoms and sides of items such as tarts and cakes when removing them from the pan.
Cherry Ricotta Tart
Ingredients
- 1 1/2 cups (350 mL) rolled oats
- 3/4 cup (180 mL) shredded unsweetened coconut
- 1/4 cup (60 mL) oat flour
- 1/4 cup (60 mL) almond flour
- 1/4 tsp (1 mL) salt
- 1 organic egg
- 1/4 cup (60 mL) maple syrup
- 1/4 cup (60 mL) melted unsalted butter or coconut oil
- 1 cup (250 mL) frozen pitted cherries
- 1/2 cup (125 mL) dried cherries or cranberries
- 2 Tbsp (30 mL) honey
- 2 tsp (10 mL) orange zest
- 1/2 tsp (2 mL) cinnamon
- 1 cup (250 mL) ricotta cheese
- 1 tsp (5 mL) vanilla extract
- 1/4 cup (60 mL) sliced almonds
Nutrition
Per serving:
- calories377
- protein10g
- fat16g
- saturated fat7g
- trans fat0g
- carbohydrates50g
- sugars27g
- fibre5g
- sodium192mg
Directions
01
Preheat oven to 375 F (190 C). Line bottom of 9 in (23 cm) springform pan with parchment paper and grease the sides.
02
In food processor, blend oats, coconut, oat flour, almond flour, and salt until coarsely ground. Blend in egg, maple syrup, and butter or oil.
03
Press crust into bottom of prepared pan (do not press up sides). Bake for 20 minutes, or until edges begin to brown. Let crust cool to room temperature and then unmould.
04
Meanwhile, bring frozen cherries, dried cherries, honey, orange zest, cinnamon, and a pinch of salt to a simmer in medium saucepan. Reduce heat to medium-low and, stirring occasionally, cook for 5 minutes, or until cherries begin to burst. Transfer to bowl to cool.
05
Stir together ricotta and vanilla. Spread ricotta mixture over baked crust, and top with cherry sauce. Sprinkle on almonds.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.