Cherry, Ricotta and Frangelico Christmas Tart

30 minutes Serves 8

Cherries are always a Christmas favourite. So we’ve pulled out some of favourite Christmas flavours for this easy, simple and delicious Christmas Tart. Perfect to have prepped and ready to go in the fridge for a chilled dessert on Christmas Day.


For the pastry

  • 100g cold butter cubed
  • 1 cup self raising flour
  • 1/4 cup of caster sugar
  • 1 egg


For the filling

  • 175g of homemade creamy ricotta
  • 175g homemade mascarpone
  • 2 eggs
  • 3 tablespoons of sugar
  • 3 tablespoons of Frangelico
  • 1 teaspoon vanilla

For the top

  • 500g fresh cherries pitted (we use an olive stoner to get the seeds out quick!)
  • 2 tablespoons of local honey
  • 2 tablespoons of pistachio nuts
  • 1 teaspoon of corn flour




For the pastry

Place flour, sugar and butter into a food processor and blitz to a crumb. Add the egg and continue to process until it comes together as a dough.

Once the dough is formed, roll out on floured baking paper to a size the will fit the tin. I have use a 130mm x 360mm baking tray. Place pastry on the baking paper into the baking tray and blind bake for 15 minutes.

For the filling

Process all ingredients until smooth, pour the filling into the baked tart and bake in a low oven for 30 mins until set. Allow to cool.

For the top

Place pitted cherries, honey and half the pistachio nuts in a saucepan and simmer for 10 mins to soften the cherries. Mix the corn flour with a little water mix with the cherry mixture to thicken. Allow to cool.

Once the  tart filled with the baked ricotta mixture has cooled, top with cool cherries and refrigerate until serving. Garnish with remaining pistachios (also great lightly toasted!) and serve with sweetened mascarpone.


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