Honey Ricotta and Balsamic Cherry Tarts


Honey Ricotta and Balsamic


  • all-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 2 teaspoons water
  • 8 ounces ricotta cheese, homemade or store bought (see attached link)
  • 2-3 teaspoons honey
  • 2 cups fresh cherries, pitted
  • 1 tablespoon balsamic vinegar or ½ tablespoon balsamic glaze
  • 2-3 sprigs fresh thyme, leaves removed and chopped
  • 1-2 teaspoons olive oil
  • sea salt
  • freshly ground black pepper


Line a colander with three layers of cheesecloth and set it over a bowl.

    In a large pot over medium-high heat, mix together milk, cream and salt. Bring to a simmer and heat until the mixture just begins to curdle, approximately 12-15 minutes, temperature should reach 195 degrees.

      Stir frequently to prevent scorching. Add lemon juice and continue to boil, stirring constantly until curds separate, about 2-3 minutes.

        Pour mixture into lined colander and drain 1-2 hours. Transfer to an airtight container and store up to one week. For an even creamier texture, whip in food processor.