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.Crust:
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
Filling:
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
Directions:
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!
~Sara
