Okay. So, I can be a tad stubborn in my dessert likes and dislikes. The BF can attest.
[Ed. note: Want to answer this honestly, but I've been falling asleep before her and value my own life.]
My existence has revolved around the dictum: if it is not chocolate, it is not dessert. Would think to myself, "What's the point?" It was never a problem to pass up fruit pies, tarts, parfaits, jams, jellies, or other such confections.
Then several years ago this tart changed my mind. Discovered it from Donna Hay's Seasons and it became a real show stopper for clients. Tart, tangy, colorful, not too sweet, and light. It's also one of the easiest desserts I have ever made.
It's not chocolate, but it works as a terrific distinctive summer dessert to end the meal with.
Adapted from: Donna Hay, Seasons
Number of servings: 4-6
Tart and Topping
Tart and Topping
You got chocolate in my peanut butter!
You got peanut butter on my chocolate!
For those that don't know, Reese's made a thousand (it seems) variations on this theme.
Everyone from my generation has seen a version of this commercial. And they're right, some things really do pair well together. Even bring out the best in one another.
The BF and I have never been die hard peanut butter fans. I didn't grow up with PB&J sandwiches and hated all things peanuty, while he was...what's the phrase? [Ed. note: Psychotically nonplussed.]
I have since learned the error of my ways. Peanut butter and chocolate is to die for, and this tart is like a giant Reese's Peanut Butter Cup in pie form–only way better.
I first made this last year and was shocked at how good it turned out. Silky, creamy, decadent. The BF even loved it, which of course is something I always aim for. Now, it's a go-to for parties, celebrations, catering events, and lo and behold, I keep getting invited back whenever I bring it!
If you have a peanut butter lover in your life, make this for them (or for you). You won't be sorry.
You can even make individual parfaits out of this recipe. Place crumbled cookie crust on bottom of your chosen vessel. Spoon the peanut butter filling over the crumbled cookie. Top with ganache and chopped peanuts. See photo below.
Adapted from: Jenn Segal, Once Upon a Chef
Number of Servings: 10
Chocolate Tart Crust
Chocolate Tart Crust
"You say tomato, I say tomahto."
September is one of those in-between cooking months. Summer is over, but it’s still hot out and the Farmers Market bins are overflowing with juicy, ripe tomatoes in myriad of colors. Autumn root vegetables have made an appearance, and I can't wait to leap into fall, but I promised my BF I would not start decorating or making anything pumpkin-related until Oct 1. [Ed. Note: It would be "All Halloween All The Time" in this house, if she could get away with it.]
This tart is a perfect end of summer meal—lunch, brunch, dinner or an even better appetizer. It's also a great way to use up all your ripe garden tomatoes in a quick and non-fussy fashion. And on muggy odd-weather weeks like we've experienced recently in the bay area (triple-digit heat followed by monsoon rain and lightning), lets be real, I don't want to bake when it's a bajillion degrees.
I have made this tart every September for the last decade with various crusts, i.e., one sheet of defrosted puff pastry, homemade rye, buckwheat, or polenta tart crust, as well as whole wheat pizza dough. This time I made it with Vicolo cornmeal pizza crust (see picture below). This is not a sponsored post, but these ready-made crusts are a godsend: freshly made, organic, all natural, no preservatives, and there are even gluten-free options. They come pre-packaged in the refrigerated section of your grocery store (Safeway, Trader Joes, Whole Foods, etc.), and if you like the taste and texture of cornmeal, you won't be disappointed.
If you can't find Vicolo in your grocery store, you can substitute with one sheet of defrosted puff pastry, rolled out to a 9x13 rectangle and placed on a baking sheet. Follow the baking instructions on the box and let it cool completely, then follow the rest of my instructions for the filling and assembly.
Number of Servings: Approx 2-3 (per one 8-inch tart).
Note: Ingredient list below is for one 8-inch tart, and Vicolo crusts come in packages of two. So if you want to make both you will need to double the filling amounts below.
More people will come if they think we have punch and crostata!
-Eric Cartman (who knows his pie substitutions)
Personally I prefer making crostatas because I like the fruit-to-crust ratio better than pies (read: I'm only in it for the crust).
Take advantage of the peak pluot and plum season with this crostata.
Adapted from: Honestly Yum
Number of servings: 6
A quick note that you should expect regular recipe posts every Wednesday (with occasional lagniappe as is deemed necessary). ;-)
Nectarine and Marscarpone Tart in a Gingersnap Crust
A perfect summer dessert, the tart nectarines and spicy gingersnap crust offset the not-too-sweet filling nicely. Originally a Bon Appétit recipe that Smitten Kitchen adapted, I made a few additions, namely, heavy whipping cream and cinnamon as I prefer a fluffier, less dense filling. The topping is open to a variety of summer fruits. I have made this tart and topped with cherries and other stone fruits as well.
Adapted from Smitten Kitchen
Number of servings: 8-10
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.