Ricotta And Plum Tartlets

• 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

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.

milk ricotta, egg yolks, lemon zest, heavy cream, honey, cornemeal, brown sugar, unsalted butter, red plums, kosher salt

Taken from food52.com/recipes/6114-ricotta-and-plum-tartlets (may not work)