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Mushroom Medley Tartlets with Truffled Fresh Ricotta
A wonderful savory tart featuring ricotta cheese, seared mushrooms, and our special ingredients, Truffle Cheese Salt, Truffle Salt and Porcini Powder. It is perfection with the lightness of the ricotta contrasted flawlessly with the rich earthiness of the mushrooms and truffles.
Herbie's Porcini Powder
Truffle Cheese Salt
Chopped Chives for garnish
Preheat oven to 400 degrees.
Cut 3” circles out of the puff pastry using a ring cutter. Using the next size down mark a smaller circle inside, being careful not to punch all the way through. Pierce bottom of the circles all over with a fork, and place on a parchment lined baking sheet.
Bake until lightly golden brown all over and puffed. Cut the centers out of the puff pastry when cool, leaving a rim around the edge.
Tear mushrooms apart into roughly 1/2 inch pieces and toss with the olive oil. Spread in a single layer on parchment or silicone lined sheet trays. Roast for 20 minutes until mushrooms turn golden brown and crisp around the edges. While the mushrooms are still warm, sprinkle with the truffle salt.
Meanwhile mix the ricotta with the truffle cheese salt and the porcini powder.
Fill the pastry shells with 2 tablespoons of the ricotta and top with the crispy mushrooms. Bake for 5 minutes until the tarts are warmed through. Serve garnished with chives.
To make Homemade Ricotta
Heat 1 gallon of whole milk slowly in a heavy bottomed sauce pot and bring to 180-185 degrees (I like to use a candy thermometer).
Remove the milk from the heat and add 2 teaspoons of citric acid and gently stir through the milk. Let sit 10 minutes.
With a mesh skimmer, remove the curds from the way into a cheesecloth covered strainer that is set over a large container.
Let drain 10 minutes and remove curds from cheesecloth and store in a clean covered container in the refrigerator for up to a week.