Blackberry Cornbread Tartlets with Ricotta Cream
Makes 12 tartlets
Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic. The cornbread will keep, covered, at room temperature for up to three days. Store the ricotta and blackberries in the refrigerator for up to three days.
- ½ cup yellow cornmeal
- ½ cup unbleached white flour
- 3 Tbs. sugar
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup milk
- 1 large egg
- 2 Tbs. unsalted butter, melted
- ½ cup fresh or frozen corn kernels (from 1 ear fresh corn)
- 2 6-oz. containers fresh blackberries
- 6 Tbs. sugar
- 1 cup ricotta cheese, preferably fresh (½ lb.)
- ¼ cup sugar
- 1½ tsp. vanilla extract
- ½ tsp. grated orange zest
1. To make Cornbread: Preheat oven to 375°F. Coat 12-cup muffin pan with cooking spray. Whisk together cornmeal, flour, sugar, baking powder, and salt in medium bowl. Whisk together milk and egg in separate bowl. Fold milk mixture into flour mixture until moistened. Stir in melted butter until just combined. Fold in corn kernels.
2. Spoon 2 Tbs. batter into each prepared muffin cup. Bake 14 minutes, or until golden. Transfer pans to cooling rack, and cool 10 minutes; then unmold cornmeal tartlets, and cool completely on wire rack.
3. To prepare Blackberries: Toss blackberries with sugar and pinch of salt in medium bowl; let stand 20 minutes to release juices.
4. To make Ricotta Cream: Whisk together ricotta, sugar, vanilla extract, and orange zest in small bowl until creamy.
5. To serve: Slice domed tops off muffins with serrated knife to make flat base. Reserve tops for another use. Top each cornbread tartlet with spoonful ricotta cream and 3 or 4 blackberries. Serve immediately.
September 2008 p.63