Ricotta And Plum Tartlets

Name: Ricotta And Plum Tartlets
Ingredients: 2 cups whole milk ricotta, drained in a strainer; 2 egg yolks; 2 1/2 teaspoons lemon zest; 4 tablespoons heavy cream; 2 teaspoons honey, mild flavored; cornemeal; dark brown sugar; 2 tablespoons unsalted butter; 6 small red plums, halved, pitted and sliced into 1/8 inch half moon slices; kosher salt

10 ingredients

4 steps

Ingredients

2 cups whole milk ricotta, drained in a strainer
2 egg yolks
2 1/2 teaspoons lemon zest
4 tablespoons heavy cream
2 teaspoons honey, mild flavored
cornemeal
dark brown sugar
2 tablespoons unsalted butter
6 small red plums, halved, pitted and sliced into 1/8 inch half moon slices
kosher salt

Directions

1

Preheat the oven to 350 degrees. Place the drained ricotta into a mixing bowl. Add the yolks, cream, lemon zest, honey and a healthy two pinches of salt. With a wire whisk mix until well combined.
2

Butter and dust with the cornmeal four 3 1/2 inch ring molds. Place the four ring molds onto a parchment lined sheet tray. Dust the bottom of each mold with enough cornmeal that you make a thin layer. Dividing the ricotta equally into each mold smooth and spread it out.
3

Attractively fan out the plum slices across the top of each tart. Sprinkle with a healthy layer of brown sugar across the top and then dot each tart with five 1/8 inch square cubes of cold butter.
4

Bake in the oven for twenty minutes. Remove from the oven and let them come to room temperature. Run a thin bladed knife around the edges to loosen the tart from the mold. Carefully lift the mold. Plate the tartlets and serve.