Chocolate Stout Tart + 5 Unique Beer Dessert Recipes

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He would say their love story began with a mutual affection for good beer and dessert.  She wouldn’t deny him that bit of nostalgia…most days.  [Lately her moods changed with the tide, the phases of the moon, the direction of the wind.]

She would say their love story began with a conversation, his kindness evident with every word spilling from his sweet mouth. [ His sense of humor, intelligence, opinions, though less appreciated today, fused her soul to his many years ago.]

And what would they say now?  The moon is in the waning Gibbous phase, the tide is low, the winds wild.  A tempestuous phase in their many years together.  Both will agree something was lost along the way. A persistent trickle, not a gash, slowly absorbing into their everyday.  Yet, despite arriving at this volatile juncture they remain in awe of all that followed since their love story began.  So tonight, when the house is quiet, the day almost done, they will split a beer, nibble on some chocolate, and each wonder silently: what’s next in our love story?

Chocolate Stout Tart

tart dough recipe adapted from David Lebovitz

chocolate stout filling adapted from Ambrosia Baking

Serves 6-8

Ingredients for Tart Dough:
1 cup + 5 tablespoons all-purpose unbleached flour

1/4 teaspoon kosher salt

1 tablespoon sugar

8 tablespoons or 1 stick unsalted butter, cold and cubed

1 large egg

Ingredients for chocolate stout filling:

1- 11 ounce bottle of Guinness, reduced to 1/4 cup

1 + 1/4 cups heavy cream

9 ounces of dark chocolate, chopped

1 teaspoon of vanilla

a generous pinch of kosher salt

Fresh whipped cream and crushed pretzels for topping

Directions:

Using a food processor fitted with a blade attachment mix the flour, salt and sugar until combined.  Add the butter and pulse until the butter is pea-size.  Next add the egg and continue to pulse until the dough comes together and is smooth.  Remove dough from food processor and shape it into a disk.  Wrap the dough with plastic wrap and refrigerate for about 30 minutes up to overnight.

Flour a clean surface and roll the dough until it is about a 13 inch circle.  Transfer dough to a 9 inch tart pan with a removable bottom.  Press the dough firmly into the tart pan and in the corners of the pan.  Trim any excess by running the side of a knife around the top of the tart.  Hold onto any scraps for patching.  If there are any holes in your tart, use the excess dough to patch them.  Prick the dough five times with a fork.  Place in the freezer for 30 minutes.

When ready to bake the tart shell, pre-heat your oven to 400F.  Line the frozen tart with aluminum foil and fill with dried beans or pie weights.  Bake until the tart is golden brown about 25 minutes but check after 15 minutes.   Remove from oven and allow to cool completely.  Next make the chocolate stout filling.

Pour Guinness into a small pan and bring to a simmer.  Reduce to about 1/4 cup.  Remove from the heat and set aside.  Grab a second sauce pan and heat the cream until it just begins to simmer.  Using a medium bowl, add chopped chocolate, vanilla extract, salt and 3 tablespoons of reduced Guinness.  Remove simmering cream from the heat and pour over the chocolate mixture.  Let it stand for 5 minutes, then whisk until completely blended and very smooth.  Pour the chocolate ganache into the cooled tart shell .  Spread evenly using a spatula.  Refrigerate for at least two hours or until the ganache has completely set.  Just before serving, top the tart with fresh whipped cream and crushed pretzels.  The tart is best the day it is made but will last up to two days in air-tight container in the refrigerator.  Enjoy!

5 Unique Beer Desserts You Must Check Out!

Beer + Brownies = Tasty Beer Brownies!  How Sweet It Is has the recipe for you.

If you are a fan of IPAs check out the Beeroness’ recipe for IPA Lemon Bars.  I am intrigued!  While you are there check out her recipe for beer doughnuts with IPA lemon curd.  Again, intrigued!

Don’t wait until the next holiday season to make Food 52’s gingerbread bundt cake with chocolate glaze.  Seize the day or rather the cake.

Gimme Some Oven’s honey beer bread looks like the perfect vehicle for a generous smear of salted butter.  Yum!

 

 

Baileys Butterscotch Pudding Pie + 5 Unique Pudding Pie Links

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She drove home from the hospital in silence, headlights of passing cars illuminating her briefly before disappearing into the night.  If she hadn’t been alone, one might have noticed the smeared mascara underneath her tired, blue eyes.  Or maybe they would have noticed her wrinkled blue scrubs, a bit of blood splatter on the right leg from a man, or rather, a boy she attempted to save just hours before.

[“Please don’t let me die!” He pleaded while grabbing her shirt, yanking her stethoscope.  She, now, a metaphysical lifeline to a boy nearly gone.  When his grip on her softened, she removed his hand from her shirtsleeve and placed it across his heart.  Stupid kid, she thought.  Look what you have done.  No, she wasn’t cold, but removed.  After all, how could one carry the pain of so many? Damn near impossible.  She had tried.]

The headlights of her station wagon grazed the moonlit snow as pulled into the driveway of her picturesque, yet, modest colonial standing dark and peaceful at midnight.

[Tonight the kids would be asleep.  And her husband?  Passed out in their loveless bed, entangled in the sheets, snoring, farting, reeking of beer.  At least he was in bed.  A welcome change, really, to the nights when he chose to pass out on the living room floor among the toys that were never picked up and the dog hair that blew around the matted carpet like tumbleweeds.]

She sat in her car inside their cluttered garage (bikes, broken toys, Costco bags of toilet paper and paper towels, trash cans permeating the bitter night air) and thought briefly about not going inside.  Is that really an option?  Of course not.

The house-keys slid easily into the lock, reminding her she was home.  She placed her jacket on the overcrowded coat hat rack, someday I’ll organize this, and walked into the kitchen.  Dirty dishes were piled high in the sink, dried ketchup smears decorated their kitchen island, beer cans acted as cairns, marking where his latest, desperate internal battle took place. 

[She sighed.  12:15 AM .  Instead of tackling the mess in the kitchen and the one sleeping in her bed, she would have a drink, ring in the new year with a cold glass of Baileys. ]

The family dog slept curled up against the over-stuffed, milk stained Lazy Boy chair.  She lowered herself into the chair, careful not to wake the dog or spill her drink.  [Did it matter?]  She muted the TV , watched the lovers and strangers in Times Square kiss, desirous for an imagined fresh start.  She understood that craving.

The blue glow from the TV lit her scrubs just enough for the blood splatter to reappear. She rubbed a single finger across it.  The blood soaked in and dry now.  [For a moment she thought of licking  her finger.  A single lick of his blood: water, salt, red and white blood cells, microscopic bits of him dissolving on her tongue and living for as long as she lived.]  She held the glass to her mouth, let the ice cubes hit her lips and took a long sip of the creamy, sweet Baileys.  This year she would save the only life she could save: her own.

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Baileys Butterscotch Pudding Pie

pudding recipe adapted from Aida Mollenkamp’s Keys to the Kitchen

chocolate wafer crust adapted from Williams Sonoma

Serves 6

Ingredients for Pudding:

5 large egg yolks

1 tablespoon cornstarch

1 cup dark brown sugar, packed

1/2 cup of water

1 teaspoon kosher salt

2 cups of milk (not fat-free)

2 cups heavy cream

2 tablespoons unsalted butter

2-3 tablespoons Baileys Irish Crème

1 tablespoon vanilla extract

whipped cream for topping (optional)

chocolate shavings or crushed chocolate wafer cookies for topping (optional)

Directions:

Grab a medium bowl and whisk the egg yolks and cornstarch until well combined.  Set aside.

Add the brown sugar, salt, and water to a medium saucepan placing the pan over medium-low heat.  Stir until the sugar dissolves and begins to bubble.

Increase the heat to high and bring to a boil, without stirring, until the mixture becomes thick and dark, about 5 minutes.  Remove from heat.  Add the milk and heavy cream.  (Be careful! It will bubble.)  Whisk until all butterscotch bits at the bottom of the pan dissolve.

Place the pan over medium-high heat and bring the mixture to a boil.  Do not step away, the mixture could boil over!  Once it reaches a rapid boil, decrease the heat and slowly pour half of the butterscotch mixture to the egg yolks, whisking well to combine.  Now add the custard to the remaining half of the butterscotch mixture.

Whisk over medium heat until the custards just begins to gently boil and coats the back of your spoon, about 3 minutes. ( The custard is ready when it coats the back of spoon.  To be sure, draw your finger across the back of the spoon.  Your finger should leave a mark through the custard and not run back together.)  Remove from the heat.  Add butter, Baileys and vanilla.  Stir until butter is completely melted and the custard is smooth.  Strain through a fine mesh sieve.  Pour custard into a bowl and chill, uncovered, until very cold and pudding like, about 4 hours.   I chilled it overnight.  Transfer to air-tight container and refrigerate until ready to use.

The pudding can be made two days ahead.

Chocolate Wafer Crust

Ingredients:

1 + 1/4 cups crushed chocolate wafers

5 tablespoons unsalted butter, melted

1 tablespoon sugar

Directions:

Pre-heat your oven to 350F.

Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin until they resemble crumbs.

Stir together cookie crumbs, melted butter and sugar in a bowl until the crumbs are moist.  Pat mixture firmly and evenly into a 9 inch pie pan.  Be sure to cover both the bottom and sides of the pan.

Bake for 10 minutes.  Cool completely before filling.

Crust will last, unfilled, for several days well covered and at room temperature.

Assembly!

Add pudding to pie crust, filling it to the top.  (You will have leftover pudding.)  Top with fresh whipped cream, shaved chocolate and/or cookie crumbs.  Chill until ready to serve.  Enjoy!

**Add the pudding to the crust no more than a day before serving it.  The crust will start to get soggy after a couple of days**

5 Unique Pudding Pie Links

Looking for a unexpected spice in your life?  Head to A Cozy Kitchen and make green chili chocolate pudding pie.  Sounds weird but I bet it is delicious.  Embrace the weird.

Vegans rejoice! Ambitious Kitchen has a recipe for vegan chocolate avocado pie that sounds amazing!

A fudgey layer of chocolate pudding covers a sweet chocolate cookie crust and is topped with a light and airy vanilla pudding.  Intrigued? Want the recipe?  Head to Mel’s Kitchen Cafe for the recipe.

Butterscotch pudding meets cheesecake and makes this amazing pie by Bake or Break. Check it out!

Dreaming of peach season in January?  Check out my peach ricotta pudding cream pie recipe.  Swap out the fresh peaches for frozen and you’ll have a bit of summer in January.

Apple Pear Pie with Oat Streusel + 5 Unique Fall Pie Links

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My mother was prettiest in the fall: her milky white skin, blue-gray eyes, auburn hair, easy smile and perfect profile more beautiful in the diminishing autumn light competing (unbeknownst to her) with the glory of the burgundy, yellow and copper leaves, both awe-inspiring and short-lived.  Like the leaves, the best part of her shown brightest before the dreary winter settled in.  She understood this cycle of her life, allowed it, succumbed to it.

And so, as a child, I breathed her in, filled my lungs with her happiness and carried it with me through the long, intense winters, wet springs and steamy summers.

I love fall, she said with her hands wrapped loosely around the steering wheel of our blue Ford Taurus station wagon, her long fingers and perfectly manicured nails dancing to a song on the radio.  The car window cracked a few inches allowing the crisp air to rush in and mix with her perfume.  (Mama’s best smell.)

Me too, Mama!  Her three ducklings cheered almost in unison, eagerly anticipating caramel apples covered in peanuts, bulbous pumpkins and warm cider.

She smiled, briefly checking herself in the rear-view mirror.  

What are you looking at Mama?  You haven’t disappeared…not yet.

The mother I clung to like a barnacle adhered to the hull of a ship, returned year after year, fall after fall, until she didn’t.  It wasn’t sad.  She made a choice.  Maybe we had outgrown her or she us.  The weight of a divorce, three children growing away from her too fast, a life she wasn’t sure how to repair.  And if I were to ponder why, why, why, the answer would still baffle me.  It is easy to choose happiness when you are not unhappy.

Occasionally, I see glimpses of the mama I remember in the mother I have now: an easy smile when we celebrate my older son’s October birthday as he delights in her perfect birthday gift (Air War Battle Drones! Cool, Mimi!); decorating paper bag Halloween lanterns for our front porch with our girl, happily accepting a sticky kiss from our chubby pumpkin costumed toddler.  I store these memories of her, hold on to the glimpses of happiness I see today, if only to retrieve them when winter comes again.

Apple Pear Pie with Oat Streusel            

Apple and pears, lightly sweetened and baked to perfection topped with a buttery, crunchy oat streusel 

recipe adapted from Epicurious

Pie Crust recipe adapted from Nothing In The House

Serves 8

Ingredients for filling:

3 pounds Cortland apples, peeled, cored and sliced into 1/4 inch thick pieces

2 lbs pears (I used Bartlett)

3/4 cup light brown sugar, packed

1/4 cup all-purpose flour

2 teaspoon ground cinnamon

1/2 teaspoon allspice

good pinch of kosher salt

Ingredients for pie crust:

2 cups unbleached, all-purpose flour

1 teaspoon cinnamon

1 teaspoon kosher salt

1 + 1/2 sticks very cold, unsalted butter, cut into chunks

1 large egg, cold, lightly beaten

1/4 cup ice-water

1/2 tablespoon cold apple cider vinegar

Oat Topping:

3/4 cup unbleached, all-purpose flour

1/2 dark brown sugar, packed

1/4 teaspoon cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon allspice

7 tablespoons cold, unsalted butter

1/2 cup old fashion oats

Directions for crust:

*Pre-heat your oven to 400F*

Grab a large mixing bowl and whisk together the flour, sugar, salt and cinnamon.  Add the butter chunks and mix with your fingertips making sure pea-size chunks of butter remain.   Using a small bowl, whisk together the cold egg, water and vinegar.  Add the liquid to the flour/butter mixture and mix with a wooden spoon until the dough comes together.  It should be a bit shaggy.  Form into a ball, wrap in plastic wrap and chill for at least an hour before rolling out.  The longer you let it chill, the better.

When ready to bake, lightly flour a piece of parchment and place dough on paper.  Cover with another piece of parchment paper and roll to a 12 inch round.  Remove parchment paper and press crust gently into pie dish.  Turn dough overhang under and crimp the edges.  Chill in the fridge until ready to use.

Directions for the filling:

Toss all of the filling ingredients in a large bowl.  Set aside and prepare the topping.

For the topping:

Blend the flour, brown sugar, cinnamon, salt, allspice in a food processor.  Add the butter and pulse until a dough forms that resembles wet sand.  Add oats and pulse briefly.

Stir the filling and add it to the prepared pie crust.  Sprinkle the topping evenly over the pie.  Place pie on a baking sheet lined with parchment paper (to catch spills.)  Bake until top is golden brown, about 40 minutes.  Reduce the temperature to 350F and bake for another 50-60 minutes.  *If the top is browning too quickly, cover pie loosely with foil.*  Cool pie on a wire rack for at least an hour before serving.  Serve warm or at room temperature as is or with scoop of vanilla ice cream.  Enjoy!

*Pie will last loosely covered in foil at room temperature for a few days.*

5 Unique Fall Pie Links

Apples and fall go hand in hand, but why not switch things up and focus on pears for a bit? Head to Joy the Baker for her bourbon pear crumble pie.  I can’t wait to try this!

Looking for a twist on pumpkin pie?  Head to Love and Olive Oil for a s’mores pumpkin pie recipe that sure to make everyone smile.  Also, check out my pumpkin pie bars.  Pie in bar form = easy serving to guests.  Insert fist pump here.

Bruleed butternut squash pie.  Are you curious?  Me too.  Head to Lemon Fire Brigade for the recipe.  And while you are there check out caramel apple blackberry pie.

 

Peach Ricotta Pudding Cream Pie + 5 Delicious Cream Pie Links

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“How will you nurture your soul?”

I stare blankly, not fulling understanding my friend’s question.  Nurture? My soul?

[nurture: the care and attention given to someone or something that is growing or developing]

“I don’t know.”  

She smiles.  “You should think about that.”

I have nurtured three babies, my marriage, more or less, my parents, friends.  But to nurture my soul would take thought, reflection, care; the last thing on my to do list now becoming the first.  A real acknowledgement that unlike a stagnant body of water, I’m fluid, changing from one form to another.  A hard change for someone who prefers to anesthetize feelings and wants with an alcoholic beverage. And yet it is time, something [my soul?!] annoyingly tugs at me, repeating over and over like a mantra, a broken record, day following day, mile after mile: this is not working for you.

You thought you could hide from yourself.  

I did a pretty good job.  

And where did it get you?  He smiles, takes a long sip from his martini.

I wish you had been this insightful when you were alive.  

Me too.  He devilishly laughs.

I will address this deficiency, finally, and see where it takes me.  For now, I’ll share this peach ricotta pudding cream pie recipe because sharing part of me feels good.  And that is a start…I hope.

Peach Ricotta Pudding Pie

A cracker crust filled with a lightly sweetened ricotta pudding topped with fresh peaches and whipped cream

Serves 6-8

recipe inspired by Food 52 How To Make Any Cream Pie Without A Recipe

ricotta pudding recipe adapted from Mark Bittman

Ingredients for cracker crust:

1 + 1/2 cups (heaping) of crushed Ritz crackers

6 tablespoons unsalted butter

2 tablespoons sugar

Directions:

Crush crackers in a food processor or place in a Ziploc bag and crush them with a rolling-pin.  Melt 6 tablespoons of butter in the microwave or the on the stove top.  Using a medium size bowl, mix together the crushed crackers, butter and sugar.  The mixture should just hold together when squeezed.  Press the crumb mixture into a 9-inch pie tin and freeze for at least 1 hour.  When ready to bake, pre-heat your oven to 350F and bake until dark golden brown, about 15-20 minutes.  Allow to cool to room temperature on a wire rack.  (The crust can be made a day ahead.  Cover loosely with foil until ready to use.)

Ingredients for ricotta pudding:

1 pound fresh ricotta, drained if super moist

1/4 cup + 1 tablespoon confectioners’ sugar (add more to taste if you prefer a sweeter pudding)

3 tablespoons vanilla extract

pinch of kosher salt

Directions:

Using a food processor with a blade attachment, mix together the ricotta, sugar, vanilla and salt until very smooth.  Transfer to a glass bowl, cover with plastic wrap and refrigerate until ready to use.  (The pudding can be made a day ahead.)

Ingredients for peach mixture:

1 large peach, medium dice

large spoonful of raw sugar

Directions:

Slice and dice the peach and place in a bowl.  Gently stir in a heaping spoonful of raw sugar.  Allow to sit for about 30 minutes.  Drain off any excess juices.

Ingredients for whipped cream:

1 cup very cold heavy cream

splash of rum

Directions:

Using a stand mixture fitted with a whip attachment or a handheld electric mixer, beat the cream until medium peaks form or a spoon swirled through the cream leaves a soft mark.  Do not over-beat!  Just before you are done whipping the cream, add a splash of rum.  Chill until ready to use.  Whipped cream should be made just before you are ready to use it.

Assembly Time!

Spread a bit of ricotta pudding across the bottom of pie crust.  Top with drained peaches.  Add remaining ricotta pudding, spreading out evenly.  Top with whipped cream.  Make swirls in the cream with the back of your spoon.  Top with additional diced peaches and/or white chocolate shavings, if desired.  Enjoy!

(Pie will last up to a day in the refrigerator.)

5 Cream Pie Links

My roommate from college and the only person I laugh with to the point of tears, loves all things lemon.  If you love lemon just as much as she does check out Willow Bird Baking’s lemon cream pie bars and All Day I Dream About Food’s low carb lemon sour cream pie.

If you love old fashion coconut cream pie, check out Willow Bird Baking’s chocolate & coconut cream pie bars.  The addition of a rich chocolate ganache is brilliant!

Fall is almost here and that means all things pumpkin popping up everywhere.  Celebrate fall and make Lauren’s Latest pumpkin cream pie recipe.  This is sure to be a hit with all of your pumpkin loving friends and family!

My favorite type of cream pie is a banana cream pie.  Check out my recipe here!

 

Lemon Ricotta Zucchini & Tomato Galette + 5 Summer Savory Galette Links

 

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The blue sky  was splattered with gauzy clouds.  Our kite soared many feet above and danced in the mean ocean breeze while the kids chased its shadow down the long empty beach.  A perfect kinda day, really.  I felt you there, wrote your name in the sand and watched the tide selfishly whisk it away.  I smiled at the pointless gesture.  As if the sea were that kind.

Later, I bounced my youngest on my hip in the cool salt water pond and kissed his wet, chubby cheeks, all while he giggled at fun mommy.  The older kids swam around us like a school of trout, approaching and darting quickly away.  I passed our youngest off to J and returned to my sand covered beach chair.  I watched, fully present, something I hardly ever do.

Is there much more?  

You laughed.  The dead are so wise.  No, no there is nothing else.

I smiled, easy for you to say.

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Lemon Ricotta Zucchini Tomato Tart

A savory summer galette starring garden ripe zucchini and heirloom tomatoes paired with a bright lemon ricotta filling

serves 6

recipe adapted from Better Homes and Gardens and Cambridge School of Culinary Arts

Ingredients for filling:

1/2 of a 15 ounce package of your favorite refrigerated pie crust or use the recipe listed below

1 medium zucchini, thinly sliced (about 2 + 1/2 cups)

3 heirloom tomatoes, 1/4 inch slices

3/4 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup goat cheese

1 tablespoon olive oil

zest of 1 lemon

juice of 1 lemon

1/4 teaspoon freshly grated black pepper + more to taste

kosher salt to taste

basil leaves, torn

1 egg

1 tablespoon water

Sea Salt

Optional: Balsamic glaze like this

Directions:

Sprinkle sliced zucchini lightly with salt.  Place in colander and drain for about 15 minutes.  Pat dry.

Pre-heat the oven to 400F.

Lightly flour a piece of parchment paper and roll out your pie dough to a 12 inch circle.  Transfer to a large baking sheet and set aside.

Using a medium bowl whisk together ricotta, Parmesan cheese, goat cheese, olive oil, lemon juice, lemon zest, kosher salt and pepper.  Grab a spatula and spread the filling evenly over the dough leaving about 1 and 1/2 inch border.  Top with zucchini, followed by tomato slices and drizzle with a bit of olive oil.  Gently fold over pastry edge, pleating and pressing down as needed.

In a small bowl whisk together 1 egg with 1 tablespoon of water.  Using a pastry brush lightly brush the edges with the egg mixture.  Place in oven and bake until golden brown, 35-40 minutes.

Remove from oven and sprinkle with torn basil leaves and sea salt.  Drizzle all over with balsamic glaze, if desired.  Serve warm or at room temperature.  Galette is best the day it is made, but it does make a nice breakfast the next day.  If you have leftovers, store in an air-tight container at room temperature.  Bring to room temperature before eating.  Enjoy!

Pate Brisee or Short Pastry

recipe from the Cambridge School of Culinary Arts

Makes 1-9 inch pie crust

Ingredients:

1 1/2 cups flour

1/8 tsp. salt

8 tablespoons cold, unsalted butter

3-4 tablespoons ice water

Directions:

Combine flour and salt in a large bowl.   Next add cold butter, cut into 1 inch pieces. Rub butter and flour between your fingertips until the butter is pea-sized. Dump dough onto clean counter. Form a “trough” lengthwise (vertically) through flour mixture. Add the water, one tablespoon at a time, and fluff it with your fingers until large lumps form and the pastry is blended. The dough should be a bit dry, not too wet.

Gather the dough together and flatten the dough with the heel of your hand so that the butter will layer between the flour (fraisage). Rotate dough and repeat once again.  Repeat a few more times.  Form into a disk. Wrap in plastic and refrigerate at least 1 hour.

5 Summer Savory Galette Links

Can’t get enough of heirloom tomatoes?  Head to Joy the Baker for her heirloom tomato tart recipe with sun-dried tomato pesto.  Yum!

Not sure what to do with all of your garden’s summer squash?  Try A Cozy Kitchen’s summer squash lattice ricotta tart.

Gluten-free?  Head to Tartelette  and try a gluten-free tart with savory greens, tomatoes and goat cheese.  While you are there be sure to check out Helene’s recipe for a Swiss chard, goat cheese and prosciutto tart.

If your CSA contains more Swiss chard than you can handle, try making Smitten Kitchen’s leek and Swiss chard tart!

Strawberry Rhubarb White Chocolate Cheese Tart + 5 Summer Tart Links

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Tomorrow marks the start of  a much needed vacation to Martha’s Vineyard, so I will keep it short.  More stories to come, but for now enjoy this recipe: a sweet press-in, no-fail tart shell filled with white chocolate, cream cheese and Greek yogurt; topped with a sweet and gelatinous strawberry/rhubarb bite of summer.  I hope you enjoy it.  Thanks for reading and happy 4th!

Strawberry Rhubarb White Chocolate Cheese Tart

Serves 8

Recipe adapted from the Cambridge School of Culinary Arts

Tart recipe by Smitten Kitchen

Ingredients for (1) 9-inch tart shell:

1 + 1/2 cups unbleached, all-purpose flour

1/2 cup confectioners’ sugar

1/4 teaspoon kosher salt

1 stick + 1 tablespoon super cold unsalted butter, cut into small pieces

1 large egg

Directions for tart shell:

Using a food processor with a blade attachment, pulse the flour, sugar and salt together.  Add the butter pieces and pulse until the butter is the size of peas.  Add the egg and combine in long pulses- about 10 seconds each time, until the dough forms clumps.  Remove the dough and kneed once or twice to make sure all of the flour is incorporated.

Dump the dough into your tart pan (with a removable bottom) and press it evenly across the bottom and up the sides.*See note.*  Pierce crust all over with a fork.  Freeze the crust for at least 30 minutes, the longer the better, before baking.

*If you find the dough sticks to your fingers too much, spray the bottom of a measuring cup with non-stick cooking spray and use the bottom of the cup instead of your fingers.*

When ready to bake, pre-heat your oven to 375F.  Place the frozen tart on a baking sheet and place it on the middle rack of your pre-heated oven.  Bake until golden brown, about 25 minutes.

If the crust puffs up, press it down gently.  Allow to cool completely on a wire rack.  Set aside.

Ingredients for fruit topping:

2 cups of rhubarb, sliced

2 cups of strawberries, hulled and quartered

2 ounces of water

1 tablespoon vanilla

1/4 cup sugar

2 tablespoons cornstarch dissolved in a small amount of water to make a paste

1 teaspoon lemon zest

Directions: 

Combine sugar, water and vanilla in a small sauce pan and bring to a boil.  Add strawberries and rhubarb.  Add cornstarch paste to mixture and bring to a boil, again.  Stir in the lemon zest and simmer on low heat for about 5 minutes, stirring occasionally.  Remove from heat.  Set aside and cool completely.

Ingredients for white chocolate cheese filling:

12 ounces of white chocolate, cut into small pieces

12 ounces of cream cheese, at room temperature

1/2 cup Greek yogurt (2% or full fat)

pinch of kosher salt

1 teaspoon lemon zest

white chocolate shavings- optional

Directions:

Melt white chocolate either using a double boiler or in the microwave until completely melted and smooth.  Allow to cool.

Using a stand mixer, fitted with a paddle attachment, beat the cream cheese on high speed until light and smooth, about 5 minutes.  Pour in the white chocolate and beat for another minute.  Next, add the Greek yogurt, salt and lemon zest.  Beat until well combined.

Assembly:

Pour the white chocolate cheese filling into the cool tart shell and smooth with a spatula.  Spread the strawberry/rhubarb evenly over the filling.  Optional: garnish with white chocolate shavings or melted white chocolate drizzles.  Serve at room temperature.  Store the remaining tart in an air-tight container in the refrigerator for up to 2 days.  This tart looks best the day it is made, but tastes great for a couple of days.  Enjoy!

5 Summer Tart Links You Can’t Miss!

Savory Sweet Life’s granola crusted yogurt fruit tarts are on my must make list, three of my favorite things to eat in one delicious bite.

Fan of panna cotta?  Head to Hummingbird High for a rhubarb panna cotta tart recipe that looks divine.

Do not let plum season pass without making Not Without Salt’s plum tart.

Summer = campfires=s’mores, right?  How about individual s’mores tarts?  Pastry Affair has the recipe for you.

Looking for a savory summer tart topped with zucchini and cherry tomatoes?  Proud Italian Cook has the recipe.  My mouth is watering!

 

Pumpkin Chiffon Pie + 5 Unique Pie Links!

pcp1675She wore bright blue eye shadow and velour track suits.  She sprayed so much Aqua Net on her silver-white hair that she more than likely contributed to the hole in the ozone layer.  Quick with a joke that would make a priest blush, as frugal as an old Yankee, though hailing from the mid-west, Gram was…loved.

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I don’t remember much about her cooking.  Many miles kept us from seeing her much.  However, I do remember her introducing us to pumpkin chiffon pie despite our initial protests.  Sitting at the dinning room table stuffed with my mother’s delicious Thanksgiving feast, we sampled her pie.  Bite after bite quickly dissolved in my mouth leaving me wanting more.  I’m sure I ate too much.  My sweet tooth is usually more than my gut can handle. But, I was hooked.

 

Pumpkin Chiffon Pie with Graham Cracker Crust

Serves 8

Crust recipe adapted from Yankee Magazine Nov/Dec 2015

Filling recipe barely adapted from, Gourmet Nov 1995

**This pie requires 24 hours of chilling time.**

Ingredients for Crust:

2 cups graham cracker crumbs

1/4 packed light-brown sugar

5 tablespoons unsalted butter, melted

pinch of kosher salt

Directions:

Pre-heat your oven to 350F.  Using a food processor grind 16 graham-crackers (full cracker) into crumbs.  Add sugar and pulse a few more times.  Pour in melted butter and pulse again.  Dump the mixture into a 9-inch pie plate and press evenly on the bottom and up the sides.

Bake for about 10 to 15 minutes.  Cool and set aside.

Ingredients for Filling:

1 envelope unflavored gelatin

2 tablespoons of rum

1 cup of milk

3/4 cup of packed light brown sugar

4 large egg yolks

1- 15 ounce can of pure pumpkin

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

3/4 cup heavy cream

Optional but delicious- fresh whipped cream

Directions:

Grab a small bowl and add 2 tablespoons of rum.  Sprinkle gelatin over the rum and let stand.

Using a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices and salt.  Cook over low heat, whisking constantly until a candy thermometer registers 160F.  Remove from heat and immediately add gelatin mixture.  Whisk until gelatin is completely dissolved.

Transfer filling to bowl set inside a larger bowl of ice water.  Cool and stir for a few minutes.  Remove from ice water.

Using a stand mixer with a whisk attachment (or an electric mixer) beat cream until it forms stiff peaks.  Whisk one fourth of the whipped cream into the filling.  Gently fold in remaining whipped cream until it is completely incorporated.  Pour filling into prepared crust and refrigerate uncovered for 1 hour.  After an hour, cover with plastic wrap and chill for 24 hours.

Slice and serve with fresh whipped cream.  Enjoy!

5 Unique Pie Links

Gotta have pumpkin pie on the dessert table? Switch up this year and try David Lebovitz pumpkin pie with toasted marshmallow topping.

Your aunt  wants to bring her famous apple pie, again, this year.  You can’t stomach another apple pie. What to do? Kindly suggest she branch out and make Fix Feast Flair’s pear and nutmeg pie.  Better yet, make it yourself!

Go rogue and bring Adventure in Cooking’s butterscotch pie to your host this Thanksgiving.

Need a bright and slightly tangy pie to cut through all that heavy food? Food 52 has a recipe for a lemon chess pie that looks delicious.

My favorite pie might just be ricotta pie.  I don’t usually have it on Thanksgiving, but that may change this year.  If your on same page head to Buttercream Bakehouse for their chocolate chip ricotta pie recipe.