Ricotta and Sour Cherry Tart

Method

1. Prepare a batch of pasta frolla (shortcrust pastry) using your preferred recipe. Let it rest in the refrigerator.
2. Roll out the chilled pastry on a lightly floured surface to a thickness of about 3-4 mm.
3. Line a 20 cm diameter tart tin with the rolled pastry, pressing it gently into the edges. Trim off any excess dough (reserve for decoration or biscuits).
4. Prick the base of the pastry all over with a fork.
5. Spread a generous layer of visciole (sour cherry) jam evenly over the pastry base.
6. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until the pastry is golden and cooked through.
7. Meanwhile, prepare the ricotta topping: In a bowl, combine 200-250 g of sheep ricotta, 40 g of sugar, and ¼ cup of cream. Whisk until smooth and creamy. Optionally, add lemon zest or vanilla extract for flavor.
8. Once the tart is baked, allow it to cool completely in the tin, then remove it.
9. Spread or pipe the whipped ricotta mixture over the cooled tart. Serve at room temperature or chilled.