Summer brings us one of the most wonderful fruits, cherries. Before their season ends I wanted to bring you this recipe that is a hit wherever it goes, a easy cherry tart recipe, although with a twist you'll love.
This dessert is perfect for enjoying cherries. What gives it a distinctive character is the crust, made from oats, almonds and La Tourongelle walnut oil that will leave no one indifferent. The filling is made with cream cheese and cherries.
It's a tart that needs very little oven time (!!which is hard to turn on in summer with this heat!!) and is finished in the fridge to enjoy it cold. I hope you enjoy it!
La Tourongelle walnut oil and Le Creuset tart pan
Ingredients
For the crust:
- 1/2 cup* raw almonds
- 2 cups gluten-free oats
- 1/4 teaspoon fine sea salt
- 2/3 cup of La Tourongelle walnut oil
- 2 tablespoons maple syrup
For the filling:
- 250gr cream cheese
- 115gr sugar
- 1 teaspoon of Madagascar vanilla
- A few drops of whisky (or more vanilla)
- 2 cups pitted cherries* or other small stone fruits (apricots, plums, etc.)
*It is highly recommended to use sweet, ripe cherries.
Preparation
- Preheat the oven to 190ºC
- Grease a 24cm tart pan with walnut oil.
- Chop the almonds, oats and salt in a food processor (like the Magimix food processor or the KitchenAid chopper) until it looks like powder, with hardly any large pieces left. Add the La Tourongelle walnut oil and the maple syrup and continue processing until the mixture has a pasty texture.
- Press the dough into the pan with your fingers until the entire base is covered and it rises a little along the sides to create a crust. You can use a wide spatula to press the dough well against the pan.
- Bake the tart for about 12-15 minutes until it's firm and begins to toast lightly. Remove and let it cool to room temperature.
- While the crust cools, you can remove the pits from the cherries with a pitter. Then cut them in half and set aside.
- Place the cream cheese, sugar, vanilla and whisky in the bowl of a mixer with the whisk attachment. Mix until smooth. Keep the mixture cold in the fridge until ready to assemble the tart.
- Once the mixture has cooled, spread it in the pan over the crust and place the cherries on top.
Comments
Claudia said:
Hola Concepción, habla de tazas, lo que se refiere normalmente a coger una taza o vaso de 240ml como medida base (y hacer los 2 vasos o medio vaso a partir de allí…). Incorporamos ese dato a la receta, gracias!!
CONCEPCIÓN MORA said:
Buenos días
Me gustaría mucho hacer esta receta pero las medidas en tazas que indicais para la corteza me parecen muy imprecisas.
Gracias