Ingredients: Base (23cm pan)

• 🍪350g Digestive biscuits
• 🧈130g melted butter
• 🥄1 tsp vanilla essence

Ingredients: Creamy filling

• 🧀200g ricotta, well drained
• 🥣280g plain Greek yogurt
• 🍶250ml whipping cream (min. 35% fat)
• 🍭120g icing sugar
• 🫧3 gelatine sheets
• 🥛4 tbsp milk
• 🥄1 tsp vanilla essence
• 🍋Lemon zest (optional)

Ingredients: Cherry topping

• 🍒450g cherries (fresh or frozen, pitted)
• 🍬85g sugar
• 🍋3 tbsp lemon juice
• 🌽20g cornflour dissolved in 3 tbsp water

Elaboration

• 🔪Crush the biscuits well and mix them with the vanilla and melted butter.
• 🥣Line the base of the pan with baking paper and cover the base and sides with the mixture. Chill until firm.
• 💧Soak the gelatine sheets in cold water for 10 minutes.
• 🥛Heat the 4 tbsp of milk and dissolve the soaked and well-drained gelatine in it.
• 🧀In a bowl, beat the ricotta with the yogurt, icing sugar, vanilla and lemon zest (if using).
• 🍶Add the cold whipping cream and beat until the mixture thickens.
• 🫧Add the dissolved gelatine and mix well.
• 🫗Pour the mixture over the biscuit base.

• ❄️Refrigerate for at least 6 hours or overnight.
• 🔥For the topping: cook the cherries with the sugar and lemon juice until they release their juices.
• 🌽Add the cornflour dissolved in water and cook, stirring, until it thickens like a compote.
• 🌬️Let it cool completely and then pour it over the set tart (I added it after 6 hours and left it to rest overnight before unmoulding).

• 🤗Carefully unmould and decorate as you like.

Notes

1. ✅Drain the ricotta very well so the filling sets firmly.
2. ✅Use acetate strips or baking paper to line the pan and make unmoulding easier.
3. ✅Even better if you make it the day before! 🕒

A fresh, no-bake tart with a true taste of summer 🍒☀️ Save it, because you’ll want to make it again!💕