Food for the (Gluten Intolerant) Soul

Ingredients:
For the Pastry:

• 75g melted butter
• 300g strong flour
• 75g sugar
• 2 egg yolks
• 1 whole egg
• 5g baking powder
• 0.5 tsp lemon zest
• 1 pinch of fine salt

For the Custard:

• 65g double cream
• 10g sugar
• 1 tsp cornflour mixed in 2 tbsp cold milk
• 1 egg yolk
• 1 tsp vanilla bean paste

For the Sour Cherry Filling:

• 500g sour cherries, pitted
• 50g caster sugar

For the Ricotta Cream Filling:

• 350g soft ricotta
• 200g buttermilk
• 1 egg
• 100g icing sugar

For the Glaze:

• 1 egg yolk
• 1 tbsp double cream

Instructions:

Bake and Serve: Bake at 180°C for 45 minutes with a pan of boiling water underneath for moisture. Leave in the closed oven for an additional 30 minutes. Cool for 1 hour before serving.e.

Prepare the Pastry: Melt the butter and let it cool. In a bowl, mix flour, sugar, baking powder, lemon zest, and salt. Create a well in the center, add egg yolks, whole egg, and melted butter. Knead until smooth. Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes.

Make the Custard: In a saucepan, whisk together egg yolk, sugar, and cornflour mixture. Add cream and vanilla. Cook over low heat, stirring constantly until thickened. Transfer to a bowl, cover, and refrigerate.

Prepare the Ricotta Filling: In a bowl, mix ricotta, buttermilk, egg, and icing sugar until smooth and creamy. Set aside.

Cook the Sour Cherries: In a pan, cook sour cherries with sugar over medium heat for 20 minutes, until liquid evaporates. Let cool.

Assemble the Tart: Roll out ⅔ of the dough and line a 22cm tart tin. Blind bake at 180°C for 15 minutes. Spread a layer of custard, followed by cherries, and then the ricotta filling. Roll out the remaining dough, cover the tart, and seal the edges. Brush with egg yolk and cream mixture.