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.
