Tuesday, September 7, 2010

Blackberry Cornbread Tartlets with Ricotta Cream

Serves 12
Recipe from Vegetarian Times Magazine
Husband-Tested in Alice’s Kitchen

These tartlets were gobbled up quickly by my husband and friends. The ladies in the bunch agreed that these would be perfect for a tea party or shower, but they didn't seem too dainty for the men at the table to eat. The ricotta cream was my favorite part of the tartlet and would be good with any fresh fruit or berry. I made all the components in advance and while my husband cleared the dinner dishes from the table, I assembled the tartlets on a pretty cake stand and they were ready to serve. 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 or even as a lunch box treat. 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. All of the ingredients can be found at Lost River Market & Deli.

Cornbread Tartlets
½ cup yellow cornmeal
½ cup unbleached white flour
3 Tbs. sugar
1 tsp. baking powder
½ tsp. salt
½ cup milk (I used skim milk.)
1 large egg
2 Tbs. unsalted butter, melted
½ cup fresh or frozen corn kernels (from 1 ear fresh corn) (I used corn which we received from our friend, Jason. I had it in the freezer and just thawed what I needed for this recipe.)

Blackberries
12 oz. fresh blackberries (I used frozen blackberries that my husband and I picked this summer.)
6 Tbs. sugar

Ricotta Cream
1 cup ricotta cheese
¼ cup sugar
1½ tsp. vanilla extract
½ tsp. freshly grated orange zest

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.
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.

To prepare Blackberries: Toss blackberries with sugar and pinch of salt in medium bowl; let stand 20 minutes to release juices.
To make Ricotta Cream: Whisk together ricotta, sugar, vanilla extract, and orange zest in small bowl until creamy.

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.

Nutritional Information Per Tartlet: Calories: 151, Protein: 4g, Total fat: 4.5g, Saturated fat: 2.5g, Carbs: 23g, Cholesterol: 26mg, Sodium: 120mg, Fiber: 2g, Sugars: 15g



1 comment:

Lisa said...

Those tartlets would be perfect for a party. I've never been a fan of tart crust so your substitution of cornbread sounds good to me. Thanks for linking this up to Sweets for a Saturday.

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