Vom Fass Blueberry Balsamic and Ricotta Tartlets

Blueberry Balsamic and Ricotta Tartlets

Nothing could be finer than Carolina Blueberries unless you make this tartlet recipe created by Chef Tara Schrader of Cary.  I love the tartness of the Star Blueberry Balsamic and the sweetness of our local berries. 

Ingredients
• 1 pint of blueberries
• Sugar cookie dough (homemade or store-bought)
• 1 15oz container of full-fat ricotta cheese
• ½ cup honey
• 2 tsp.  vomFASS Lemon Extra Virgin Olive Oil
• ¾ cup vomFASS Blueberry Balsam Star Vinegar

Directions:
1. Preheat oven to 350 degrees
2. Using a muffin pan, press the cookie dough into the tin to create small pastry shells.  Using a fork, prick holes into the bottom of each shell.  
3. Cook 5 minutes, check for doneness and continue to cook until lightly browned and doneness is achieved
4. Remove from oven, set aside to cool.
5. Combine Ricotta, honey and lemon olive oil, blend well and refrigerate until ready to use
6. In a small saucepan, add Blueberry Balsam vinegar, bring to a simmer at medium heat.  Simmer until liquid is reduced by half.  After the vinegar has been reduced, add the blueberries and remove from heat
7. Build your tartlets in this order—pastry shell, Ricotta layer, top with blueberries
8. Refrigerate at least 2 hours before serving.

Submitted by: 

Chef Tara Schrader of Cary



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Blueberry Balsamic and Ricotta Tartlets

Blueberry Balsamic and Ricotta Tartlets

Nothing could be finer than Carolina Blueberries unless you make this tartlet recipe created by Chef Tara Schrader of Cary.  I love the tartness of the Star Blueberry Balsamic and the sweetness of our local berries. 

Ingredients
• 1 pint of blueberries
• Sugar cookie dough (homemade or store-bought)
• 1 15oz container of full-fat ricotta cheese
• ½ cup honey
• 2 tsp.  vomFASS Lemon Extra Virgin Olive Oil
• ¾ cup vomFASS Blueberry Balsam Star Vinegar

Directions:
1. Preheat oven to 350 degrees
2. Using a muffin pan, press the cookie dough into the tin to create small pastry shells.  Using a fork, prick holes into the bottom of each shell.  
3. Cook 5 minutes, check for doneness and continue to cook until lightly browned and doneness is achieved
4. Remove from oven, set aside to cool.
5. Combine Ricotta, honey and lemon olive oil, blend well and refrigerate until ready to use
6. In a small saucepan, add Blueberry Balsam vinegar, bring to a simmer at medium heat.  Simmer until liquid is reduced by half.  After the vinegar has been reduced, add the blueberries and remove from heat
7. Build your tartlets in this order—pastry shell, Ricotta layer, top with blueberries
8. Refrigerate at least 2 hours before serving.

Submitted by: 

Chef Tara Schrader of Cary

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