Cherry Ricotta Tart

Ingredients

• 4 cups (613g) cherries, pitted and halved
• 1 tablespoon lemon zest (reserve 1/2 for garnish)
• 3 tablespoons fresh-squeezed lemon juice
• 3 tablespoons (24g) corn starch
• 1/3 cup (82g) granulated sugar, plus 1 tablespoon (13g)
• 1/4 teaspoon salt, plus 1/8 teaspoon
• 1/2 cup (130g) ricotta
• 1/3 cup (92g) mascarpone cheese
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 1 frozen puff pastry, defrosted
• Flour, for dusting
• Egg wash
• 1 tablespoon (15g) demerara sugar
• 1/3 cup (50g) pistachio, roasted and roughly chopped
• 1/8 cup (3.5g) mint, whole leaves
• 1 tablespoon honey

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