Cherry Cheesecake Tart

• Shortcrust pastry with your favorite recipe
• 300 g of cherries
• 1 tablespoon sugar
• a few drops of lemon juice

INGREDIENTS (for the cream)

• 250 g of ricotta
• 90 g of sugar
• 200 ml of fresh cream
• 150 g of spreadable cheese (such as Philadelphia)
• 6 g of gelatin sheets
• powdered sugar
• optional mint leaves and edible glue

• Prepare the shortcrust pastry and let it rest in the refrigerator. Roll it out and line a tart pan (if you have a deep pan, even better).
• Blind bake (that is, prick the bottom with the prongs of a fork, cover the bottom with baking paper and place legumes or the appropriate ceramic balls on top), uncover the last 5 minutes and continue cooking. Let cool.
• The following step is optional, it is only needed if you want to present the Tart with a covering. You can alternatively decorate with fresh cherries or/and cherry juice. Always with the shortcrust pastry, prepare a disk using the mold to cut it. With a small cookie cutter create circles in the shortcrust pastry, if you like you can place them on the shortcrust pastry disk. Place the disk on a baking tray lined with baking paper and bake for 15 minutes, or until golden, in a preheated oven at 180°. Let it cool well.
• Prepare the fillings.
• Wash and pit the cherries. Cook them with the sugar, a little lemon juice and 2 tablespoons of water for about 10 minutes until it becomes a puree. Let it cool. Blend with an immersion blender to make it smooth and velvety.
• Place the gelatine sheets in cold water for 10 minutes to rehydrate.
• Whip the fresh cream (keep 2 tablespoons to dissolve the gelatine).
• Mix the ricotta with the sugar using an electric whisk, add the mascarpone and finally the whipped cream.
• Heat the 2 tablespoons of cream, squeeze the gelatine and dissolve it in the hot cream, stirring well. As soon as it has cooled, pour it into the cream cheese, stirring with a spatula with movements from the bottom to the top.
• Spread the cherry puree into the shortcrust pastry shell.
• Pour the cream cheese over the top, leveling well. You can insert some whole cherries into the cream (you can pit them from the bottom, leaving them with the stem whole, for decoration purposes). Place in the refrigerator for a couple of hours.
• Sprinkle the edge and the disc with icing sugar.
• Cover the tart with the shortcrust pastry disc.
• If you want, you can add mint leaves for decoration. You can attach them using edible glue.