HAPPY MOTHER’S DAY!
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 47 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us, and I always will.
It is also with very loving thoughts, Brion & I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.
In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking raspberry curd tart cases.
I think tart rings give these little tarts more of an upscale look, fitting for the occasion. Using rings instead of tart pans gives such a clean look. Being perforated allows for the ring to heat up quicker (along with it being very thin), which allows for better baking. This also allows steam to escape from the crust, which keeps your crust nice and crispy.
I became interested in making curds a number of years ago. Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. It seems fruit curds continue to gain popularity as evidenced by the wide array of recipes available today.
I think these should taste as good as they look.
LOVE TO ALL THE MOM’S OUT THERE READING MY BLOG TODAY!
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Raspberry Curd Tart Cases
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Instructions
Pastry
Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter & mix with your hands until the butter is broken down into pieces the size of peas & the ingredients are well combined. Add the beaten egg & mix with a spatula until the dough is smooth & the egg is fully incorporated. Don’t overmix.
Turn the dough out onto a large piece of plastic wrap & gently shape it into a ball. Wrap the dough in the plastic wrap & flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable. It should have the texture of clay. While the dough chills is a good time to make the filling.
When the dough has chilled, unwrap the dough and place it on a silicone baking mat (or parchment paper) on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top. The silicone mat makes it easier to lift the rolled-out dough onto the sheet pan later. Make sure to work quickly so the dough doesn’t get too warm.
Place the silicone mat with the dough on a baking sheet.
Using the tart rings, cut out 12 circles of dough. Remove the rest of the dough from around the rings.
Reroll remaining dough between 2 sheets of parchment. Using a sharp knife, slice strips about 10 inches long & 3/4- inch thick (or the thickness of your pastry rings). These strips will make the sides of each tartlet. At this point you may want to place the sheet of strips in the freezer for about 5-10 minutes so they will be easier to work with.
Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough.
On another sheet of silicone or parchment, roll out any leftover dough & cut 12 tartlet case tops. Cut round holes in various sizes in them for decoration. Remove excess dough from around & in tops. Place on a separate baking sheet as they will bake faster than the tartlet cases.
Transfer the baking sheets containing the tartlet shells & tops to the freezer & freeze for at least 20 minutes.
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Bake tart rings for about 20 minutes or until golden. Bake tops until they are just slightly golden (they bake fast so you need to keep a close eye on them). Remove from oven.
Raspberry Curd
Combine raspberries, sugar, lemon zest, lemon juice & water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat & simmer 5 minutes. Remove mixture from heat & let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl & discard solids.
Wipe pan clean & return strained mixture to pan. Whisk together egg yolks & cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt & butter, stirring until smooth. You may need to return the mixture to processor at this point if your curd doesn't seem smooth enough.
Place curd into a bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week if making in advance.
Assembly
Place tartlet tops on a wire rack & dust with powdered sugar. Spoon raspberry curd into cooled tart shell & spread into an even layer with an offset spatula. Arrange pastry lid on top of each filled tartlet. Decorate with fresh raspberries. Best eaten when they have chilled OVERNIGHT or a minimum of 2 hours.
Recipe Notes
If you find the dough is to soft to work with just add a small amount of flour, just enough to make it easier to handle.
This is a real nice crispy pastry dough. When its baked it would give the impression of being real hard but instead its crisp and so nice to bite into.
What is the difference between crumble and streusel? It seems there is no clear, distinct difference, at least in present-day North America. Streusel originated in Germany and was made by cutting butter into a mixture of flour and (white) sugar. Over the years, many people have made subtle variations to improve upon the base recipe to their taste preferences and is often referred to as ‘crumb topping’.
When it comes to baked fruit-and-pastry desserts, the classic pie isn’t the only game in town. Crumbles work with whatever fruit is in season or available and in any shape pan.
Bright, juicy mangoes make a delicious winter or summer dessert. A crumble gives you all the wonderful flavor of a fruit pie, but with much less prep work. The easy crust/crumble topping takes the place of a more time-consuming pastry crust. There’s no rolling or chilling; all you have to do is combine the ingredients, place some under the fruit and sprinkle the rest of the crumbs over the top. It’s that easy!
These mango crumble squares aren’t overly sweet as they get lots of their sweetness from the natural sweetness of the mangos with the mango flavor coming through in every bite. I added a cheesecake layer to make these squares just a bit fancier but it can be easily left out if you wish.
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Mango Cream Crumble Squares
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Instructions
Preheat oven to 350 F. Line an 8-inch square pan with foil & spray with cooking spray; set aside.
Crust & Topping
In a large, microwave-safe bowl melt butter. Add flour, oats, sugars salt & stir to combine. Mixture will be dry & sandy with some larger, well formed crumble pieces. Reserve 1 heaping cup of the mixture to be sprinkled on later as topping. Transfer remaining mixture to prepared pan. Using a spatula, press down lightly to create an even, smooth, flat crust; set aside.
Cheesecake Layer
In a small bowl, beat together cream cheese, milk, lemon juice & egg. Add egg beating only until it is incorporated.
Mango Layer
In the mixing bowl that you used for the crumble, add all mango layer ingredients & toss to combine.
Assembly / Baking
Evenly distribute cheesecake mixture over the crust. Top with mango mixture then evenly sprinkle the reserved crumble topping mixture over all. Bake for about 45 minutes or until cheesecake is set & crumble is lightly browned. Squares may take longer if the mangoes are very juicy.
Place pan on a wire rack & allow squares to cool for at least 1 hour (preferably more) before slicing & serving. If sliced before completely cooled they tend to fall apart.
Cheese might not be the first thing that comes to mind if you’re looking for a satisfying, easy, elegant way to end your meal, but it makes for a fabulous dessert. Europeans have long served dessert cheese, either after the salad or after the main course.
While a sweet cheesecake can be a thing of great joy and incredibly versatile; there are various regional styles, easy no-bake versions for when you don’t want to turn on the oven, and many ways to make it suited to all seasons by switching up the flavor. But there’s a whole other avenue to explore too: savory cheesecakes, a great appetizer option for any party, or even weekday dinner for your family. If it sounds a little weird, think of it like a cheesier, less eggy version of quiche.
As with sweet cheesecakes, there are both baked and no-bake versions of savory cheesecake, some with crusts and some without, but crusted and baked seems to be the most prevalent sort, and the vast majority of those follow a similar formula.
Brion & I have never been much for ‘blue cheese’ but when it comes to Gorgonzola, that’s a whole different story. Gorgonzola is a type of blue cheese produced in Northern Italy. It’s creamy and crumbly and has streaks of blue mold that give it a strong, piquant flavor. This savory Gorgonzola cheesecake could be served as a cheese or dessert course with fresh fruit to end a nice summer evening meal. A simple recipe with a taste that lingers long in the memory.
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Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust
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Instructions
Base
Line 2 - 5-inch springform pans with parchment paper. Place granola in a food processor; process until fine crumbs form.
In a bowl, mix crumbs & melted butter until well combined. Divide crumb mixture between the two lined pans; press into the bottom to form the crust. Set aside.
Peach Topping
Add peaches to a medium saucepan over medium-high heat; stir in lemon juice, water & cornstarch. Bring mixture to a rolling boil. Stir in sugar. Return to a gentle boil for 1-2 minutes, stirring frequently, until peaches thicken slightly. Remove from heat & cool completely. This can be prepared after you bake the cheesecake if you wish.
Cheesecake
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Using an electric mixer, beat cream cheese & Gorgonzola in a bowl until light & fluffy, about 5 minutes. Add sour cream, honey, salt & pepper; beat until blended. Add eggs one at a time, mixing well after each addition. Divide cheesecake batter, pouring over the granola base in each of the springform pans.
Bake for 1 hour & 20 minutes or until set & lightly browned.
Remove cheesecake from oven & cool to room temperature. Cover with plastic wrap & refrigerate for 4 hours or overnight. Spoon peach topping over cheesecake, slice & serve.
Recipe Notes
- If you wish to make one 9-inch cheesecake, double ingredients but only use 3 large eggs. You should have enough peach topping for a 9-inch without having to double that recipe.
- For this recipe I chose not to prebake the hemp heart base but If you wish to do so there is no problem in with that.
To the younger generation, the word ‘blackberry’ probably only brings to mind a variety of gadgets, but to those who remember when there were no mobile phones in sight or in hand, the blackberry is first and foremost that small, ripe, juicy fruit that makes excellent pies, jams, jellies and wines.
Over 12 species of blackberries grow in woods and clearings in Canada, mainly in eastern provinces and southern British Columbia. Worldwide, Mexico is the leading producer of blackberries, with nearly the entire crop being produced for export into the off-season fresh markets in North America and Europe.
Although nowadays blackberries are primarily used in cooking, they are known to be very beneficial to health. Having one of the highest antioxidant contents of all fruits, blackberries are good for lowering cholesterol levels, support oral health, strengthen bones, regenerate the skin and aid the digestive system.
Today, I thought I’d incorporate them in a custard tart decorated with some white chocolate. The blackberries not only add color but with their deeper, darker, more complex tart/sweetness, add something very special.
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Blackberry White Chocolate Tart
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Instructions
Pastry
In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse 3-4 times, until butter is in pea-size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate for at least an hour.
Custard
In a saucepan, cook blackberries over low heat, stirring frequently, until berries break down & sauce begins to boil. Cook until sauce begins to thicken, 7-10 minutes. Remove from heat, strain through a fine mesh sieve, pressing on solids & discarding seeds & solids. Reserve blackberry juice.
In a small saucepan, whisk together 1/2 & 1/2 cream, sugar & salt. Bring to a boil over medium heat, stirring frequently.
In a medium bowl, whisk together egg yolks, cornstarch & cinnamon (or ginger). Slowly add half of the 1/2 & 1/2 mixture, whisking constantly. Add egg yolk mixture to remaining 1/2 & 1/2 mixture in saucepan & bring to a boil over medium heat. Cook, stirring constantly, until thickened, 2-3 minutes.
Remove from heat & whisk in butter & vanilla until butter is melted then whisk in reserved blackberry juice. Pour into a heatproof bowl, cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Allow to cool completely.
Baking
On a lightly floured surface, roll chilled pastry to 1/8-inch thickness. Transfer to a 14 x 4-inch rectangular tart pan. with a removeable bottom. Freeze for 15 minutes.
Top crust with a piece of parchment paper, letting ends extend over edge of pan. Add pie weights. Bake until lightly golden around edges. Carefully remove paper & pie weights. Bake until lightly golden & surface is set. Let cool completely.
Decorating
Whisk chilled blackberry custard then place into cooled prepared crust. Smooth with a spoon or an offset spatula. Melt white chocolate & place in a small plastic baggie. Snip off the tip of one corner of the bag. Drizzle the chocolate in parallel lines. Top with a few fresh blackberries & small mint leaves, then carefully place tart on a serving tray. Refrigerate until serving.
REMEMBERING LORETTA!
Today, July 25, would have been my sister Loretta’s 81st birthday. Over the years I have shared many experiences on the blog that I had enjoyed with Loretta. She was an avid follower of the blog and always encouraged me to keep writing. In February of 2023, Loretta’s time on this earth ended. Loretta was a beautiful melody in the rhythm of my life. Her passing has left such an empty place in my heart.
The phrase ‘too much of a good thing’ is certainly not true when it comes to the many memories we shared. I will always give anything to recollect and relive the memories we created together.
She was a constant in my life during her lifetime. Loretta was so much more than just a sister to me. Only her love, kindness, and the memories we shared can bridge the gap between the departure of her passing.
Loretta was a very kind, gentle soul. She was a sister, mother, grandmother, great grandmother, friend and professional health care worker as well as many other things she did with such love and compassion.
I wanted to make something special on the blog to honor her memory. This rhubarb cream tart w/ strawberry meringue seems fitting since she loved rhubarb.
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Rhubarb Cream Tart w/ Strawberry Meringue
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Votes: 2
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Instructions
Stewed Rhubarb
Place the rhubarb, sugar, salt, & 1/4 cup of the water in a small saucepan. Bring the mixture to a boil & reduce it to a simmer. Simmer until the rhubarb falls apart.
When the rhubarb is just about done, take a small bowl & whisk to combine the remaining water & the cornstarch. Stir the mixture into the simmering rhubarb & continue to stir until the mixture becomes thick & glossy. Take it off of the heat & let it cool.
Pastry Cream
Pour the 1/2 & 1/2 cream, sugar, & salt into a small saucepan & place over medium-low heat. Heat the cream until steam begins to gather on the surface & it's on the verge of boiling.
While the cream is heating up, whisk to combine the egg yolks & cornstarch. Once the cream is hot, add a few ladlesful of the cream mixture to the yolk mixture while whisking constantly to temper the eggs. Pour the yolk mixture into the saucepan & cook over low heat until the cream thickens & becomes glossy.
Take the pastry cream off of the heat & add the butter. Stir until the butter melts. Pour the cream into the tart shell & add the stewed rhubarb on top. Cover & let chill for 3 hours or until set.
Strawberry Meringue
Place the water, sugar, & strawberry powder in a small saucepan and bring it to a boil. Once the mixture is boiling don't stir it anymore. Heat the mixture until it registers a temperature of 230-240°F on a candy thermometer.
While the sugar mixture is heating up, whisk the egg whites & cream of tartar on high using a hand mixer or a stand mixer until soft peaks form.
With the mixer running, stream the hot sugar mixture into the egg whites. Continue to whisk until stiff peaks form.
Place the strawberry meringue on top of the set rhubarb custard tart. Toast the meringue with a kitchen torch or leave to as is.
Since stone fruit is so gorgeous when in season, why not make a fruit tart? Not just an ordinary fruit tart, but one bursting with an array of colorful fruit and roasted to bring out all the natural sweetness.
I like this tart in the fall made with apples, but since we can enjoy the seasons stone fruit bounty right now, let’s take advantage of it. When we were shopping for fruit, we came across some apricots called raspberry apricots. Their flavor is absolutely incredible. Of course the plum/apricot cross (pluots) is pretty special as well. I decided on a nice cinnamon-y pastry to highlight all these wonderful fruit flavors!
Roasting stone fruits concentrates their sweetness and flavor, creating a depth of taste unrivaled by a regular fruit salad. The cornstarch in the filling acts as a thickener to prevent the fruit juices from making the base soggy while it bakes. And the open-faced top exposes the fruit to the oven’s heat, allowing it to caramelize and concentrate its flavor. What’s not to love!
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Roasted Fruit Tart w/ Cinnamon Crust
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Instructions
Crust
In a bowl, combine flour, sugar, cinnamon & salt. Cut in butter with a fork or finger tips to form a crumbly mixture. Drizzle in beaten egg & combine until mixture just begins to come together. Lightly press mixture into the bottom & up the sides of a 14 x 4 x 1-inch tart pan. Chill until firm while you prepare the filling.
Filling
Toss prepared fruit with sugar, cornstarch, lemon zest & juice, vanilla & salt.
Assembly
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Arrange fruit mixture over pastry in pan. Press down slightly into pan.
Bake until the fruit is soft & cooked through, the fruit juices are bubbling & the crust is a golden brown about 40-50 minutes. Remove from oven & allow to cool for about 20-30 minutes.