What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.
As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.
I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.
Gluten-Free Matcha Tart Continue reading “Matcha Ricotta Tart with Pistachio Rose Toffee”
Cheesecakes are probably my favorite dessert to eat. Pies are my favorite to make, but if I could eat any dessert, it would be cheesecake. In fact, for my birthdays growing up my granny would make me cherry cheesecake instead of cake (another truth- I hate cake and cherries are my ALL time favorite food).
I do like to play around sometimes, though. Sometimes I like to swap out the cream cheese. One of my favorite tarts (things) I’ve ever made, was a Blueberry Basil Goat Cheese Tart (click for the link for the recipe). Last week, however, I wanted to replace the cream cheese with a ricotta cheese.
I like ricotta cheese. I remember about a decade ago one of our clients came to our family with a ricotta pudding recipe. It was the first time I had ever had ricotta. It was delicious. Last month I got some ricotta to make a spinach lasagna (click the link for the recipe). Since then I kind of kept some in the fridge. Last week while baking tarts, it just came to me to make a ricotta tart. I had some blackberries, why not add those?
These were delicious! I made like 4 different tarts/pies and these were hands down my favorite. The ricotta layer on the bottom had a lovely texture and not-to-sweet flavor. And the blackberry toppings added a nice freshness to the tart. Plus they were beautiful. I also had some extra egg-whites, so why not add in some little meringue cookies?
Blackberry Ricotta Gluten-Free Tarts
Continue reading “Gluten-Free Blackberry Ricotta Tarts”