Maine Maple & Ricotta Tartlet - Chef Tim Labonte

Fresh off the weekend's Maine Maple Sunday, Chef Tim Labonte (the winner of Maine Restaurant Week's Breakfast cook-off) has a recipe that'll help you make use of your syrupy gains.

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Maine Maple & Ricotta Tartlet ~ Almond Crust
Hickory Whipped Cream
Makes 4ea, 5" tartlettes

For the Crust
1 cups toasted almonds, toast to a dark amber color
1 cup graham cracker
2 oz melted butter
Pinch of Salt

1.Place almonds and graham crackers in bowl of a food processor, pulse to coarse grind. Transfer to mixing bowl; add butter and salt, mix to incorporate. Place almond mix in tartlet pans to form an even layered crust.

Maine Maple & Ricotta Filling
14 oz. firm ricotta
6 ea. large egg yolks
8 oz. good quality Maine maple syrup
1 /2 lemon; juice of
1 ea over ripened banana
Pinch of salt

1.Place all ingredients in a food processor; process to a smooth texture
2.Fill tart shells with maple ricotta filling
3.Bake @ 350 for 20 minutes or until set. The center should still have a slight jiggle (like jello) to it.
4.Refrigerate tarts for at least 3 hours or overnight.

For the Hickory Whipped Cream
1 cup heavy whipping cream, whipped to stiff peaks
2-3 Tbl. maple candy, coarse chopped
1 tsp. liquid smoke
1.Mix all ingredients to well incorporate

1.Carefully take tartlets from pan, place on desired serving plate. Top with desired amount of whipped cream and garnish with fresh berries

Chef Notes:
1.Be sure to use a high quality Maine maple syrup as cheap alternatives will make your filling watery and lack in true maple flavor
2.We use Lakin's Gorges Ricotta. For more information visit
3.Maple candies are the maple leaf shaped candy found in the maple syrup section of your grocer
4.Recipe can be made the day before serving.

Enjoy & May your life and stomach always be full


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