Tomato Ricotta Tart

Sometimes when I cook I pretend I'm working in a restaurant being featured on Diners, Drive-Ins and Dives.

I show Guy Fieri how I make my signature dish from scratch.
Of course, I always make a point of telling him that I only use fresh, local ingredients and organic whenever possible. (Liar!!)

During the cooking process, he's constantly stealing bits of cheese and herbs to 'taste test'.

When the finished product comes out of the oven he raves about the complexity of flavors in my dish and then gives me a fist bump and a good work to end the show.

Like the show, my dishes are always delicious and unlike anything else he's ever tried at the one million other restaurants he's been to. (HA!)

Although that last statement is dripping with skepticism (or at least it was when I said it in my head), I do think this tart would meet that criteria.

It kind of reminds me of a quiche but without the eggy texture. It's really perfect for brunch or lunch and is packed with flavor which is a bit surprising given how few ingredients it uses. 

This tart will probably never make it's debut on Triple D.....

But it'll always be a star in my kitchen.

Tomato Ricotta Tart

Makes 1 x 9'' tart

Slightly Adapted from: Martha Stewart (who else?)


2 cups fresh bread crumbs
¼ cup olive oil plus more for brushing
1 cup ricotta cheese
2 eggs
2 tbsp chopped fresh herbs (basil, rosemary etc.)
¼ cup grated parmesan
salt and pepper
1 large tomato

Directions:

1. Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
2. In a bowl, whisk ricotta with Parmesan, eggs, and herbs; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
3. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

Chocolate Kahlua Tart

Have you jumped on the Netflix train yet? If you haven't, I have 5 words for you.

Do it. Do it now.

(I promise you, I was not paid to say that.)

I'm lovin' that it's like having a video store in my living room.

''Oh you wanna watch Chitty Chitty Bang Bang? Let me just turn on my T.V. and find it for you. A couple Woody Allen classics? No problem."

Seriously. Awesome.

Of course, movie watching makes me want to curl up on the couch with a big piece of dessert.

And what's more comforting then a cold slice of rich chocolate tart?

 (If you just said a run, you are not my friend.)

The original recipe for this required the toasting and crushing of hazelnuts and the whipping and folding of egg whites, all cumbersome steps that I chose to ignore.
Aside from getting the tart in my mouth faster, reducing those steps makes this tart simple to make and easy to take.

(I just had to say that 'cause it rhymed.... you probably won't want to take this anywhere where sharing is involved.)

The classic combo of coffee, chocolate and booze make this tart super flavourful and satisfying. It's simple, elegant and decadent, perfect for..... well...... anything.



Sift the cocoa and your tart won't be lumpy like mine.



Give it a try (or don't) but do give Netflixs a go.

Chocolate Kahula Tart
Serves 8
Heavily adapted from 2009 Martha Stewart Holiday's Magazine

For the crust:
25 Oreo cookies
4 tbsp melted butter
1 tsp instant espresso powder

For the chocolate mousse:
1/2 cup kahlua
1/2 cup unsweetened cocoa powder
2 egg yolks
1 tsp instant espresso powder
pinch of salt
4oz bittersweet chocolate, finely chopped
4 tbsps unsalted butter
1 cup heavy cream

Directions:
1. To make the crust: Preheat the oven to 350 degrees. Crush cookies in a food processor. Stir in melted butter and espresso until combined. Press into the bottom and up the sides of an 11-inch round tart pan with a removable bottom. (Or just a regular pie plate will work.) Bake for 5 minutes, just long enough for the crust to set. Set aside and allow to cool completely.
2. To make the mousse: In a bowl, whisk together Kahlua, cocoa, egg yolks, espresso powder and salt. Melt chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Whisk in liqueur mixture. Cook, whisking constantly until mixture is thickened and registers 160 degrees on an instant read thermometer. Let cool completely.
3.Beat cream until heavy peaks form. Gently fold in chocolate mixture. Spread into cooled tart shell. Chill overnight or at least one hour until set.

Spiced Apricot and Mascarpone Tart

So you've been busy cooking up my recipes.

Oh, you haven't made any of them?

Well this is awkward.

If you didn't just quietly slip out of the room, I have a little somethin' somethin' to show you.

It's the marriage of apricots in spiced rum and homemade mascarpone.

You see, Mr. Apricot was tired of doing the bachelor thing in the back of my fridge so he started dating Ms. Mascarpone. They fell in love, got hitched and found themselves a big 'ol pie shell to settle down in.

Their home became affectionately known as a tart and I served up all that fruity, sweet cheese lovin' for dessert.

Good for me. Bad for them.

Like most marriages, this one had a gliche.

The mascarpone was a bit bland (sorry, Ms.M). Instead of spooning the pieces of apricot over it I think it would've had better flavour with the apricots chopped up and stirred into the mascarpone.

I've gotta keep that in mind for the next time they get together.



Make some love happen in your kitchen with this simple tart.

Spiced Apricot and Mascarpone Tart

Serves: 8

1 9'' tart or pie shell (boughten or homemade)

8oz mascarpone cheese, softened (boughten or homemade)

8oz fruit macerated in liquor, juices reserved (like these apricots)

Directions:

1. Method #1: Use an off set spatula to evenly spread the mascarpone cheese in the tart shell. Just before serving slice into 8 pieces and spoon fruit over each tart.

2. Method #2: Coarsely chop up the fruit. Beat together softened mascarpone and fruit until combined. Pour into tart shell and spread evenly. Chill up to 1/2 hour but no longer or crust will become soggy. Serve immediately.

Marshmallow Puff Tartlets

Was anyone else awoken by the smell of fresh fecal matter this morning?

Oh.... it was just me then..... that's a shame.

I guess that's what happens when you make the almighty bran muffin part of a baby's snack time.

I'm not going to lie, for about 2 seconds I thought about just going back to sleep.... and then I caught sight of the tell-tale brown puddle forming through my little one's sleeper and onto my sheets.
*Sigh*
Forced out of bed, I had washed sheets, pajamas and a little body by 6:00am.

What does that have to do with Marshmallow Tartlets?

Nothing.

Except that I really need to break into my Christmas baking today to ease the horror of my morning and I'm going to start with these.

Christmas baking can get messy, in more ways than one. This is what happens when you forget there's a baby loose in the house.

They're sorta like a Viva Puff but without the cookie and the chocolate coating.

The recipe does call for the chocolate coating but I thought it was an unnecessary step.

(Did you see my broken dishes? I don't really have the multitasking abilities for unnecessary steps.)

I found these pretty simple to make.
Pressing the chocolate in the pan to make the crust was a bit tedious but I'm willing to do tedious things in the name of Christmas. 

Go ahead and make these.... they're good enough to erase the horror of even the worst morning.

Marshmallow Puff Tartlets

Makes about 48

Source: Canadian Living 2010 'Special Issue Cookbook'

½ cup unsalted butter

⅓ cup white sugar

1 egg

1 tsp vanilla

1 cup all purpose flour

⅓ cup cocoa powder

¼ tsp salt

¼ cup strawberry jam

24 marshmallow, cut in half lengthwise

2oz each bittersweet and milk chocolate , coarsely chopped

1 tsp vegetable oil

Directions:

1. In a large bowl, beat together butter and sugar until light and fluffy; beat in egg and vanilla. In a separate bowl, whisk together flour, cocoa powder and salt; stir into butter mixture to make a stiff dough. Wrap and refrigerate for 15 minutes.

2. By rounded 1 tsp, press dough into ¾ inch deep mini tart cups. Refrigerate for 20 minutes.

3. Prick bottom of each shell twice. Bake in a 350°F oven until bottoms are dark and edges are brown, about 10 minutes.

4. Immediately spoon ¼ tsp jam into each tart shell; top with marshmallow half, cut side down. Bake until marshmallow is slightly melted but still white, about 2 minutes.

5. While warm, press marshmallow slightly to seal shell. let cool in pan for 5 minutes; remove from pan and let cool on rack.

6. In a small heatproof bowl over a saucepan of simmering (not boiling) water, melt together bittersweet chocolate, milk chocolate and oil. Remove from heat. Dip marshmallow tops into chocolate mixture ; let stand on rack until set, about 30 minutes.

Easy Jam Tartlettes

I'm sorry.

I've been busy.
I haven't been around these parts much lately.

I've been other places.

Like Trader Joe's.
The San Diego Zoo.
Knott's Berry Farm.
Disneyland.
And Trader Joe's again and again.

So needless to say I haven't been baking much. I've been eating much, though.

Oh believe me, I've been eating.

I've been eating funnel cakes, churros, pretzels, popcorn, and fried chicken.

(Clearly I like to eat healthy while I'm away.)

Before I left on my little don't-have-a-kitchen-so-I'll-eat-lots-of-junk voyage I made a batch of these little beauties.

I was procrastinating.

Who likes to pack when you can bake?

They were easy. Hence the name.

They were good. They're in my freezer.

I want one now. Or maybe five.

I think they'll be a healthy balance to what I've been eating lately.

Jam has fruit in it so I'll just count it as my fruit for the day and cornmeal's a vegetable, right?

Easy Jam Tartlettes

Makes: 24

Source: David Lebovitz's Ready for Dessert

1 ½ cups flour

½ cup cornmeal

2 tsp baking powder

½ tsp salt

9 tbsp unsalted butter

½ cup granulated sugar

2 eggs (1 of them separated)

⅛ tsp almond extract

1 ½ tsp jam (I used plum)

Directions:

1. In a small bowl combine flour, cornmeal, baking powder and salt. In a stand mixer with a paddle attachment blend butter and sugar until smooth.

2. Add the egg, egg yolk and almond extract until blended. Gradually add flour mixture until dough just comes together.

3. Transfer about 1/3 of the dough to a lightly floured counter and roll into a log. Wrap in plastic wrap and put in the fridge (or freezer) until firm. Press about 1 heaping tbsp of  the remaining dough into each cup of a mini tart pan. Press into the bottom and up the sides. Place in the fridge until firm.

4. Preheat the oven to 375°F. Fill each tart shell with a good spoonful of jam. Use a sharp paring knife to cut round discs from the dough 'log'. Place one dough circle on each tart.

5. Bake for 10 - 15 minutes or until crust is golden. Let sit in pan for 5 minutes and then remove and place on a cooling rack.

Pear Custard Pie

Meet dessert #2.

It was a great balance to dessert #1.

This pear custard pie was incredibly simple to make. The pears are peeled, cored and placed in the bottom of a buttered pie plate and then custard is poured over top and the whole thing is baked for about 40 minutes. How easy is that? 

It's super versatile, too.

Add some cinnamon and apples for a brunch or sweetened whip cream for an after dinner treat.

It has a very light texture and pretty mellow flavour. I'd pair it with a heavier main course like a roast beef or something that you wouldn't want to slap a big piece of cheesecake on to finish.

(I know that's a stretch, thinking of a meal you wouldn't want cheesecake with!?! Change that to a meal you don't have a lot of time to spend on making a dessert.)

Make this effortless pie while pears are in abundance.

You won't regret it!

Pear Custard Pie

Source: Everyday Food Holiday Baking 2007

Serves: 6

3 firm pears

4 tbsp unsalted butter

⅓ cup sugar

⅓ cup flour

2 tsps vanilla extract

3 large eggs

¼ cup milk

¼ tsp salt

Directions:

1. Preheat oven to 350°F. Butter a 9'' pie plate. Peel, core and slice pears into ¼'' pieces. Arrange slices, overlapping slightly.

2. In a blender process butter, sugar, flour, vanilla, eggs, milk and salt until smooth.

3. Pout batter over pears and bake until golden and firm to touch about 40 - 45 mins. Serve warm or at room temperature dusted with icing sugar.

Triple Chocolate Pumpkin Pie

This is part 1 of the 3 desserts I made for Thanksgiving dinner.

3 desserts? Seems a little excessive, I know.

But if you know my family you know that we like to eat.

And one option for dessert?

Well, that simply wouldn't do.

I was a little apprehensive about this pie because the comments on the Martha Stewart website ranged from outstanding to terrible.

But in the great spirit of thanksgiving, I decided, "What the heck! At least if it doesn't turn out I won't get stuck eating it all by myself."

Lucky for me, it did turn out!

The first bite was odd with the mix of pumpkin, chocolate and spices. All the flavours seemed to overwhelm my tongue.

The second bite redeemed the first. It was a harmonious blend of sweet and spice.

I only ate a small sliver of pie because, like I said, there were 3 desserts.

Not to worry though, my sister helped with the leftover pie. 

She was probably just being kind eating 3 pieces but..... she's not really that nice.... so....... it must of been a hit in her books.

(P.S. I forgot to drizzle the melted chocolate on at the end so my pie was only a double chocolate pumpkin pie.)

Triple Chocolate Pie
Serves: 8
Source: Martha Stewart Living

For the crust:

2 cups finely ground graham cracker crumbs (about 16 crackers)

3 ounces (6 tablespoons) unsalted butter, melted

1 tablespoon granulated sugar

2 tablespoons packed light-brown sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

For the filling:

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped

2 ounces (4 tablespoons) unsalted butter, cut into small pieces

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup packed light-brown sugar

3 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Ground cloves

1 ounce milk chocolate, melted

Directions:

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.