Category Archives: Tart

Say Cheese…Cake!

In my opinion, there is no better combination of flavors for dessert then sweet and sour.  Any dessert with citrus is usually my top order at restaurants or the dessert I am most excited to make (and then of course eat)!   Cheesecake always seems too heavy and plain for me so I decided to jazz it up by adding a citrus component to the mix and lightening up the cheesecake filling.  Four layers make up this fabulous full flavored cheesecake!

Graham Cracker Crust  +  Lime Curd+  Lime Cheesecake + Sour Cream Chocolate Ganache = The most amazing, eye catching and delicious dessert you could put on your table for Shavuot!
 

Lime Cheesecake with Sour Cream Chocolate Ganache

Makes 2-14″x4″Tart Pan or 1-8″ Round Springform Pan

 
Lime Curd:

6 Egg Yolks
3/4 C. Sugar
8 Tbs. Fresh Lime Juice
1 Tsp. Lime Peel, grated

Crust:

1 3/4 C. Graham Crackers, finely ground (about 12 whole graham crackers)
1/4 C. Sugar
1/2 C. Butter, melted

Filling:

2 (8-ounce) Packages Cream Cheese, room temperature
2/3 C. Sugar
2 Eggs
4 Tbs. Lime Juice
1 Tbs. Lime Peel, grated
1 16 Oz. Container Sour Cream

Sour Cream Chocolate Ganache:

2 ½ C. Semi-Sweet Chocolate Chips
1 C. Sour Cream
3 Tbs. Oil

Lime Curd:

Whisk all ingredients together in a small saucepan over medium heat.  While whisking constantly, bring to a boil and let boil for 30 seconds.  The ingredients should thicken.  Put the side.

Crust:
Preheat oven to 350°F. Spray two 14×4 inch tart/quiche pan with non-stick cooking spray.  In a bowl, mix together the graham crackers, sugar and butter until thoroughly combined.  Press half the crumb mixture evenly onto bottom and on the sides of each pan. Bake 5 minutes. Cool completely.

Filling:
With an electric hand mixer, mix the cream cheese, sugar, eggs, lime juice, lime peel and sour cream until completely blended.

Preheat oven to 350°F.  Pour half of the curd on each graham cracker crust.  Spread carefully with the back of a spoon or side of a knife until the bottom of each crust is covered.  Pour the cheesecake filling on top of the curd and spread evenly.  Bake for 40-45 minutes until the cheesecake is set.  When cheesecake is done, set on a cooling rack and make the ganache.

Ganache:
In a medium saucepan melt the chocolate chips, oil and sour cream over medium-low heat until thoroughly combined and smooth.  Stir constantly so the chocolate does not burn.  Spread evenly over each tart and smooth with the back of a spoon or knife.  Sprinkle with lime zest and/or sea salt if desired.  Refrigerate until ready to eat.  May be refrigerated for 2 days or frozen up to 1 month.
 
 

And The BEET Goes On…

Known to stain everything it comes it contact with, beets are by far one of my favorite vegetables! Their leaves and stems are very flavorful, full of great vitamins and their bitter flavors contrast so nicely to the sweet beet.  I couldn’t help but use every part of this plant in my recipe!  The crust has a nutty flavor, giving this tart a comforting feeling; like chicken soup, chicken pot pie, or mac and cheese.  
Tonight, I surprised my fiance’ and a few friends with this great addition to our make-shift impromptu communal dinner.  It was a huge hit and this recipe will definitely be added to my spontaneous (and non spontaneous) meal menus in the future!  

Beet and Sweet Potato Tart

Crust
3/4 C. Walnuts, fineley processed
3/4 C. Cashews, finely processed
1 C. Flour
6 TBS. Earth Balance, cut into cubes
1/4 tsp. Salt
1 TBS. Flax Meal

Filling
3 Sweet Potatoes, peeled and diced
4 Garlic Cloves, peeled and sliced
1/4 C. Almond Milk
2 TBS. Earth Balance
3 Beets, Leaves and Stems, sliced thinly, beets seperate from leaves and stems
Salt and Pepper
Olive Oil

Preheat oven to 350.
In a food processor, mix the nuts, flour, salt and flax meal.  Add the butter and turn the food processor on till the dough forms a ball.  Using your hands, press the dough into a non stick tart pan with a removable bottom. Put the pan in the oven for 10 min. Remove from oven and reserve for later.

In a pot with boiling water, add the potatoes and garlic cloves.  Boil till the potatoes are soft.  Drain the potatoes and garlic and mix in the earth balance, almond milk, and beet leaves.  Add salt and pepper to taste.

Smooth the mashed potato mixture over the crust.  Place the beets in a circular pattern on top of the mashed sweet potatoes. Drizzle the beets with a little olive oil, a few extra beet leaves and a sprinkling of salt and pepper.

Bake in oven for 50 minutes.  Serve warm.

Brisk, Warm and Delicious

First, I would like to take a moment to direct your attention to the left side toolbar.  I put up pictures of things I made for fun and in school! 


I love Sukkot! It’s really one of my favorite Jewish holidays.  TONS of guests, we get to eat 
outside, and it’s even a mitzvah to be happy!  
The Jewish holidays turned out really well for me this year in regards to school.  The chagim fall out on Wednesday, Thursday and Friday, while my school is Sunday, Monday and Tuesday. Perfect? I think YES!
I was able to go home for the Sukkot, so I jumped at the opportunity!  Since we eat outside, I decided to really focus on warm and seasonal foods for the sukkah.  I made a braised lamb shank with a red wine reduction in class, and I couldn’t wait to try it out at home!  It was fantastic, the warm and cozy braised lamb contrasting the brisk and cool outside temperature…!
I also made a Cranberry, Almond and Caramel Tart, utilizing the seasonal cranberries.




Cranberry, Almond and Caramel Tart


Best Pie Crust Ever! (bake in a tart shell at 350 for 20 min)


Filling and assembly

1 1/4 Cups Almond Milk
1 Cup Earth Balance
Pinch of Salt
1 Cup Granulated Sugar
1 tsp. Vanilla Extract
1 3/4 Cup Frozen Cranberries
2 Cups Unblanched Sliced Almonds



1. Keep (or preheat) the oven to 350 degrees. Measure the milk, salt and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.


2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.


3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the milk and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.


4. Stir the vanilla, frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the baked tart dough mounding toward the center.


5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.


6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.


Have a SWEEEET New Year!

As the new year approaches, I want to wish everyone a very happy new year full of all the happiness you desire!  May you be able to see the hand of Hashem in every event and moment of your life!
On another note, to bring in the new year, let me introduce you to a delicious apple tart.  I make this a lot and is a nice twist to the classic apple pie.  It’s sweet and tart all at the same time! B’teavon and Shana Tova!

French Apple Tart
12 Servings
Pie Shell (Best Pie Crust In The World!)
2 Lemons (1 1/2 tsp. lemon zest and 2 Tbs. Juice)
4 Granny Smith Apples (2 lbs), peeled and cored (Reserve 2 for top)
4 Golden Delicious Apples (2 lbs), peeled and cored (Reserve 1 for top)
6 Tbs. Earth Balance
1/2 C. + 2 Tbs. Sugar
1 1/2 tsp. Vanilla Extract
1/4 tsp. Ground Nutmeg
1/3 C. Apricot Preserves

Make pie crust as directed and press the dough in a tart pan with a removable bottom.  Bake for 20 minutes with pie weights on top of the crust. 

In a large saute pan, melt 4 Tbs. of butter over medium high heat.  Add sliced apples and cook for 5 minutes. Cover, reduce heat to medium and cook 1 minutes, until the apples are very tender/  Stir in lemon peel and juice,1/2 C. sugar, vanilla, and nutmeg.  Cook, stirring frequently, 25-30 minutes until puree is very thick and reduced to about 2 1/4 Cups. Cool

Preheat oven to 375.  Thinly slice remaining reserved apples.  Spoon puree in tart shell and arrange apple slices, overlapping in concentric circles on the top of the puree. Melt the remaining 2 Tbs. earth balance and brush apple slices with the butter and sprinkle with the 2 Tbs. Sugar.

Bake for 45-50 minutes until the apples are tender when pierced with a knife.  Cool tart and remove side of pan and cool completely.  When cool. brush apple slices with preserves.  If preserves arnt’ thin enough, add the preserves and a little water in a saucepan till slightly warm and spreadable.