This little tart with ricotta is a simple and light dessert. For an even more delicious and fresh variant, you can replace the ricotta with a good ice cream and serve with a few drops of traditional balsamic extra aged or with Franco.
CRUST: in a bowl mix the spelt four, the olive oil, salt and a little water to make the dough. Add a little water if the consistency of the dough is too stiff. Let the dough rest for 30 mins wrapped in a plastic foil, then roll the dough in a a 4 mm sheet and divide in parts, the size of your baking moulds (approx. 18-20 cm wide disk). Bake in a pre-heated oven (180°C), covered with baking paper and dry beans for about 15-20 mins.
COMPOTE: Wash the cherries and pit them. Cook them in a pan with 2 tbsp of SABA till they start to caramelize.
RICOTTA: For the ricotta cream, mix all the ingredients in a bowl whisking vigorously to incorporate air and make the cream softer.
SERVICE: To serve, put 2 tbsp of cherry compote in the crust and 1-1,5 tbsp of the ricotta cream. finish with the hazelnuts grains and drops of SABA.
