Heather Tirrell

Strawberry-Ricotta Tartlets
Rating: Unrated
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Hungry Mother, in the Yankee bastion of Cambridge, Massachusetts, is a leader in the national Southern-restaurant trend. Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says. More Fruit Desserts
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