Berry Topped Ricotta Tarts

Step 1: Note: Minted Sugar - 2 parts white sugar, 1 part fresh mint leaves. Simply add to a small food processor; and, pulse several times until combined. Keeps up to 1 week in the refrigerator. Perfect with any fresh fruit. I usually make around 1/4 cup or less at a time (8 teaspoons sugar; 4 teaspoons mint); this doesn't have to be exact; just taste. For this berry recipe, I use approximately 1/2-1 tablespoon of the sugar, depending on the sweetness of the fruit. In the peak of summer many of the berries, need very little sugar.

Step 2: Berries ... Add your berries, lemon juice (I use 2 teaspoons, I like a bit of a 'tang'), and minted sugar to a small bowl; then, toss to combine. The amount of sugar, depends on the sweetness of the fruit. Cover with plastic wrap; and, let it set on the counter for 30 minutes up to 1 hour before serving. You can also refrigerate; but, I prefer them room temperature. This will allow the berries to macerate, or break down. Also, use berries in season - blackberries, raspberries, strawberries, boysenberries, blueberries, etc.; or, use a mix of your favorites. I prefer berries for this recipe; however, you could also use - peaches, plums, nectarines, apricots, or cherries.

Step 3: Ricotta ... Also, good to make in advance. I love to make it from scratch, use my recipe listed above - it is SO easy; and, so delicious. Or, buy a good quality brand. Add the ricotta, lemon zest, and sugar to a small bowl, and mix. It's that simple.

Step 4: Crust ... Now, the graham cracker crust does NOT need to be baked; and, some of the puff pastry ones from the freezer, don't need to either. But, you can buy tart shells that do need to be baked. Simply follow package directions. I find that either of these crusts works equally as well.

Step 5: Plate ... As mentioned, I love the graham cracker tart shells for this; but, my friend, happens to love the mini puff pasty ones. I guess, it is a personal preference. Add a drizzle of honey to the bottom of each tart shell (1/2 teaspoon); and, add the walnuts. Fill the shell with the ricotta; and top with the berries (using a slotted spoon, so NO extra juice is added). Finish, with another drizzle of honey, and garnish with a mint sprig. A very easy, and delicious dessert. It's sweet - but, light and refreshing too. Serve and ENJOY!