by thirschfeld
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thirschfeld's Notes:
Expand2 cups whole milk ricotta, drained in a strainer Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
2 1/2 teaspoons lemon zest Ask a question about this ingredient
4 tablespoons heavy cream Ask a question about this ingredient
2 teaspoons honey, mild flavored Ask a question about this ingredient
cornemeal Ask a question about this ingredient
dark brown sugar Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
6 small red plums, halved, pitted and sliced into 1/8 inch half moon slices Ask a question about this ingredient
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.
Ask a question about this stepButter 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.
Ask a question about this stepAttractively 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.
Ask a question about this stepBake 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.
Ask a question about this stepPersimmons! Ripe, but not mushy, Fuyus. Not Hachiyas, because their texture won't be right. Mmmmmm. ;o)
Okay, now you're going to think I've really gone off the deep end, but how about some roasted golden beets? Pick nice small ones, of course. They'd be heavenly. Very unusual, but delicious. ;o)
Ripe perrsimmons would be interesting but make sure they are ripe otherwise they will be to tannic to go with the ricotta. I might just try rum soaked currants or golden raisins and just blend them into the ricotta with extra sugar on top. I would also be game for the raisins mixed in and very thinly sliced kumquats on top or even orange mamelade.
I"m not sure I could tell a ripe persimmon if it hit me in the face! But the booze-soaked currants would be right up the alley for the folks I would be serving this to!
I used ramekins not molds. Looked lovely and very delicious. Recipe was perfect. cooking time spot on. thankyou!
Than you. I am glad to know the ramekins worked. Did you serve them in the ramekins or did you un-mold them
Such a simple and elegant dessert. Thanks for sharing!
Mmmmm. Can't wait to make and try these! I just love ricotta cheesecake with any kind of fruit. Lovely, lovely!
This almost reminds me of a budino (which would have just a touch of flour, if made in the traditional way). Ah, the timeless combination of fruit and cheese. This is so appealing. Love it!! ;o)
my god! this looks so delicious. i MUST try this recipe. fantastic job, thirschfeld!
These look fabulous!
Thanks Sunchowder.
I'm with drbabs, YUM!
Oh wow!! WOW! What if we don't have ring moulds? Any suggestions?
I'm wondering if you could make these in a muffin tin? maybe lined with parchment?
What about ramekins? Or as drbabs suggests, muffin tins. Although you'd probably need to butter the tins and if you have non-stick you could use those, but carefully so not to brown the cakes.
I think if you butter and cornmeal nonstick muffin tins it would probably work. If it were me I would do a test first before I committed to filling a twelve muffin pan. The other issue is being able to fan the plums so I would probably look to do whole moons instead of half moons and would just use one or two slices. If your tins aren't nonstick than yes I would go with buttered parchment(on both sides) with a cornmeal dusting,(only on one side).
I can't wait to try this one. Hope is as delicious as it looks! Great pic.
What kind of plums did you use for these wonderful tartlets? Tart ones like Santa Rosa's or sweeter ones? I'm thinking of making these for a potluck I'm going to tomorrow night - they just look so great!
I used sour.
I love your recipes! I am ready to acquire your cookbook hopefully someday soon!
You all are to kind. Thank you.
Love love love this!!!!!
thanks ChesSuzanne
It sounds and looks very elegant.
thanks
Lovely!
thanks drbabs
I think you would and thanks
thanks slulibby
thanks ellen1
Superb! Not too sweet and crustless! Fraichement's home made ricotta is on my kitchen “to do” list and I have now added your tartlet recipe too!
thanks lapadia
Brette is the Editorial Assistant of Food52.
What winter fruit might work with this recipe?