Ricotta And Plum Tartlets Recipe

Name: Ricotta And Plum Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole milk ricotta, drained in a strainer, 2 egg yolks, 2 1/2 teaspoons lemon zest, 4 tablespoons heavy cream, and more.

Yes, Ricotta And Plum Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta And Plum Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions