“I should be… I have to… I can’t…” go ahead, fill in the blank. We all say this sort of thing or think it. Our minds are split into tasks we have to complete or should be doing and things we want to do. I have some time “off,” finishing online classes, only working one part-time job, and packing to move in 2 weeks. This week, I assigned myself a single task: Cook. Every. Day. We ate out a lot last week, which is fine occasionally, but we ate out A LOT. Hey! Cooking in a half-packed kitchen is tough, but we are moving in two weeks and my new kitchen, it needs work. I’m determined to enjoy every last recipe in my spacious, modern, chef-friendly, fully equipped kitchen before plummeting into the depths of an early 80’s nightmare, complete with particle board cabinets. The nightmare will be short lived; we’re knocking down walls, gutting the kitchen, and remodeling within 6 months. But 6 months without my kitchen! So, I’m cooking while I can.
When I have time for creative pursuits, I make dessert. I’m not sure what that says about me. I have other interests. In another lifetime, I was a writer, an artist, a poet, and I still love those things. But dessert? When you make something delicious, you know it. People smile, they make yum-sounding noises, they ask for more. My egotistical little mind loves recognition. And when I channel Martha, instant gratification! Last night, I took a little trip on the ego train. Choo-choo! My voyage was a result of this beauty. Let me pause to marvel at my artistry….
Ha! The tart was tasty and is modified below from an EDF recipe that can be found here.
3/4 cup raw almonds
1/3 cup granulated sugar
A Pinch of Coarse salt
1 1/3 cup all-purpose flour (spooned and leveled)
1 stick of unsalted butter
2 teaspoons plain powdered gelatin
1/2 cup half-and-half
1 cup plain nonfat Greek yogurt
1/2 cup sour cream
1/3 cup packed light-brown sugar
In a food processor, pulse almonds, granulated sugar, and salt until finely ground. Add flour; pulse to combine. Cube cold butter, add to processor and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom or a cheesecake pan. Freeze 15 minutes.
Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
Decorate with fruit of your choice. I used 1/2 a pint of organic strawberries, a kiwi, and a peach.
A few notes: I like more crust, so I modified the original to make it more robust. When heating the half and half, it might be nice to infuse a bit more flavor into the yogurt custard thingy. A vanilla bean? Lemon or orange zest? Oooo! Star anise? Can you think of any modifications? Let me know if you try it and how it turns out.
Tonight's menu: Pan seared rosemary pork tenderloin with polenta and garlicky kale.
Thanks for reading!