• Sumo

This delicious dessert is sure to be a summer hit. With fresh, ripe berries and a superb twist on the shortbread tart, this homey treat is a feast for the tastebuds!

Cornbread Tartlets with Berry Ricotta Cream Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Serving Size: 12


  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Flour
  • 3 Tablespoons Sugar
  • 1 Teaspoon Baking Powder
  • Pinch of Salt
  • 1/2 Cup Milk
  • 1 Tablespoon Egg Replacer
  • 1 Tablespoon Water
  • 2 Tablespoons Butter, melted
  • 1/2 Cup Fresh or Frozen Sweet Corn, thawed and drained if frozen
  • 12 oz Blackberries, rinsed and drained
  • 6 Tablespoons Sugar
  • 1 Cup Ricotta Cheese
  • 1/4 Cup Sugar
  • 1 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Orange Zest


  1. Preheat oven to 375 degrees.
  2. Using non-stick cooking spray, coat a 12 cup muffin pan.
  3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In a small bowl, whisk together the milk, egg replacer and water until frothy.
  5. Fold the milk mixture into the dry mixture and combine until just moistened. Stir in melted butter until combined and then fold in the corn kernels.
  6. Spoon 2 tablespoons of the batter into each muffin tin and bake for 14 minutes. Transfer whole pan to a cooling rack nd cook for 10 minutes, then remove the tarlets and cool completely on wire rack.
  7. In a separate bowl toss the blackberries in the sugar and a pinch of salt. Let stand for 20 minutes.
  8. In another medium bowl, whisk together the ricotta cheese, 1/4 cup sugar, vanilla, and orange zest until creamy.
  9. Slice off the tops of the cornbread tartlets and discard or save for a later date. Top with a spoonful of the ricotta cream and a spoonful of blackberries.