Italian · Dessert
Baked Cherry Tart
A lightened take on the classic Italian baked cherry tart, swapping a heavy pastry crust and double cream for an oat-almond crumble and blended low-fat cottage cheese, while keeping the juicy, jammy baked cherry centre intact.
$1
15 minsPrep
24 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
227Calories
5.3gProtein
8.1gFat
35.6gCarbs
21.8gSugar
3.8gFiber
73mgSodium
10mgChol
2.6gSat Fat
300mgPotassium
55mgCalcium
1mgIron
0.1mcgVitamin B12
6.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190C (375F). Lightly grease 2 individual baking dishes (180ml each).
2
Toss the pitted, halved cherries with cornstarch, white sugar and lemon juice in a bowl until evenly coated, then divide between the two dishes.
3
Blend the low-fat cottage cheese until smooth and silky, about 30 seconds, then dot teaspoonfuls over the cherries in each dish.
4
In a separate bowl, mix the oat flour, almond flour, brown sugar and cinnamon, then stir in the melted butter and vanilla extract until the mixture turns into coarse, clumpy crumbs.
5
Scatter the crumb topping evenly over the cherries and cottage cheese in both dishes.
6
Bake for 22-25 minutes until the cherry juices bubble up at the edges and the topping is golden brown.
7
Rest for 10 minutes before serving warm, allowing the fruit juices to thicken slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g pitted, halved cherry
- 0.2 oz6g cornstarch
- 0.4 oz12g sugar white
- 0.2 oz5g lemon juice
- 0.7 oz20g oat flour
- 0.5 oz14g almond flour
- 0.8 oz24g blended smooth cottage cheese lowfat
- 0.3 oz8g melted butter
- 0.3 oz8g brown sugar
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
