Creamy cherry tart
    Short crust pastry:
    5e g sugar, 125 g butter, 250 g flour, 1 egg.
    Cream filling:
    500 g of cherries, 4 eggs, 25 g butter, 450 g ricotta, 1 dessert spoon cornstarch.
    Grease a flan tin with butter and cover base with baking sheet. Roll out the pastry and line tin.
    Bake at 175° for 15 minutes.
    In the meantime wash the cherries and remove pits.
    Whisk butter with sugar and egg-yokes, add ricotta and starch to mixer.
    Whisk egg white and add to filling.
    Spread cherries over cooked pastry and cover with filling. Bake for 50 minutes at 165°
    C
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