Cherry Ricotta Tart

Directions

1. Preheat the oven to 375°F. Line a sheet tray with parchment paper and set aside.
2. Begin to pit the cherries by splitting them with a paring knife to discard the seeds. In a medium bowl, mix together the cherries, 1/2 tablespoon lemon zest, lemon juice, corn starch, 1/3 cup sugar, and 1/4 teaspoon salt.
3. In a small bowl, whisk the ricotta, mascarpone cheese, and egg yolk until smooth. Add the vanilla extract, 1 tablespoon sugar, and 1/8 teaspoon salt. Mix until well-combined. Place the ricotta mixture in the fridge until needed.
4. Take the lined tray you set aside earlier and sprinkle a little flour all over the tray. Place the defrosted puff pastry on the tray and sprinkle a little flour all over the top of the puff pastry as well. Get a rolling pin and begin to roll out your pastry dough to be about 15 ½ inches x 9 ½ inches.
5. Once you have rolled your dough out, brush the excess flour off the dough on both sides with a pastry brush. Score a 1-inch border with a paring knife, but be careful not to cut through the dough. Then dock the entire dough except the border with a fork at least 20 times so that the steam can escape when baking. Brush the border with egg wash and sprinkle with demerara sugar.
6. Bake the pastry until light golden-brown for about 20 to 25 minutes. Once the pastry is baked, press down on the center of the dough so that only the border remains puffed up.
7. Grab your ricotta mixture from the fridge and spread it evenly on top of the pastry.
8. Strain your cherry mixture to remove excess liquid. Then, place your cherry mixture evenly on top of the ricotta spread. Place the entire pastry into the oven and bake for another 10 minutes, until pastry is golden brown.
9. Once out of the oven, cool slightly and then top with pistachio, remaining lemon zest, and mint. Drizzle with honey.