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Little cherry tart

This little tart with ricotta is a simple and light dessert. For an even more delicious and fresh variant, you can replace the ricotta with a good ice cream and serve with a few drops of traditional balsamic extra aged or with Franco.



serve 6

30 mins


  • 500 gr. spelt flour
  • 100 extra virgin olive oil
  • a pinch of salt
  • a little water to mix the dough
Saba ricotta cream
  • 120 gr fresh ricotta
  • 2 tbsp SABA
  • a bunch of mint trimmed and finely chopped
Cherries compote
  • 500 gr cherries
  • 2 tbsp SABA


  1. CRUST: in a bowl mix the spelt four, the olive oil, salt and a little water to make the dough. Add a little water if the consistency of the dough is too stiff. Let the dough rest for 30 mins wrapped in a plastic foil, then roll the dough in a a 4 mm sheet and divide in parts, the size of your baking moulds (approx. 18-20 cm wide disk). Bake in a pre-heated oven (180°C), covered with baking paper and dry beans for about 15-20 mins.
  2. COMPOTE: Wash the cherries and pit them. Cook them in a pan with 2 tbsp of SABA till they start to caramelize.
  3. RICOTTA: For the ricotta cream, mix all the ingredients in a bowl whisking vigorously to incorporate air and make the cream softer.
  4. SERVICE: To serve, put 2 tbsp of cherry compote in the crust and 1-1,5 tbsp of the ricotta cream. finish with the hazelnuts grains and drops of SABA.

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