Ricotta and Plum Tartlets
These little baked custards are easy to throw together and only take 20 minutes to bake. The plums come out wonderfully caramelized and sweet -- a perfect match for the ricotta.
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
- 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.
- 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.
- 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.
- 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.
