Cranberry curd tarts have been all the rage since a recipe was posted on NYT Cooking last fall. I wanted to try the curd for my Thanksgiving dessert this year but didn’t want to eat an entire tart full of curd. That just seems like overkill for Thanksgiving.
Continue reading “Cranberry Curd Tart with White Chocolate Mousse and Biscoff Cookie Crust”
I normally write up a big long description, especially for foraging posts so that folks who are new to foraging will feel confident to give it a try. But when I posted pictures of this tart on a wild edibles Facebook page, I had so many requests for the recipe I decided to just get the recipe part up and circle back to fancy pictures and a detailed explanation later. Hope you give this a try, I’ve gotten rave reviews from my family and neighbors!
Continue reading “Mulberry Matcha Tart”
I love the vibrant flavor and tartness of strawberry and rhubarb. A strawberry rhubarb pie is one of the best things about spring. That and the end of another soul-crushing Chicago winter of course. I wanted to see if I could pack all that spring flavor into a tart resembling a lemon meringue pie, using rhubarb as the filling and adding strawberries to the classic Italian meringue topping. This Strawberry Rhubarb Tart does it all. It’s bursting with juicy flavor, rich and tart, and topped with pillowy swirls of strawberry meringue. Continue reading “Strawberry Rhubarb Tart”
I am always looking for new ways to use lemon curd. If it were socially acceptable, I would put it on my breakfast cereal. These Lemon-Rosemary Linzer Cookies were a bit of late night inspiration but will now be a standard in my rotation. The rosemary is a just-barely-there flavor note that compliments the lemon and brings out the hint of salt. They’re addictive.
I’ve been on a quest for the perfect IPA-inspired dessert. Spoiler alert: this post is not about that dessert because I’m still mulling it over and tinkering and drinking beer for research. But I know a few things about this mythical sweet. It must have hops. It must have conifers. And it must have grapefruit. My love for lemon curd borderlines on fetish, so I thought grapefruit curd had to be even better.
