Looking for some inspiration in the kitchen these days?
Foodies dominate my family; my daughter excels at signature ice creams and sorbets, my son is a professionally trained chef, and I started cooking at a very young age, creating celebration dinners for my parents with things like coq au vin, even before I studied French in high school.
Becoming the owner and innkeeper of a small lodging property was easy since breakfast is my favorite meal.
But…now after months of “social distancing”, I’m tired of cooking, thinking about what we are having for dinner each night, and longing for the freedom to head restaurant with friends on a whim.
Thankfully there is still the occasion when a very small group of us will gather, each bringing a special course. I chose dessert and had some fun.
I’m sure all of you pin images from Pinterest. There are many beautiful ideas for garnishing with edible fruits and more. So, this is my first attempt and I’m happy to share the recipe I created bringing happiness to a gluten-free friend.
I would love to know what’s inspiring you in the kitchen today!
Gluten-Free Citrus Tart
Gluten-Free Tart Shell (or substitute your favorite tart shell recipe)
1 box gluten-free pecan shortbread cookies
1 box gluten-free vanilla wafer cookies
1 ¾ stick of unsalted butter
Preheat the oven to 350 degrees. Combine cookies in a food processor until finely broken into crumbs. Cut the butter into thin slices, add to the processor, and mix until well blended. Pour into a tart shell, spread evenly along the bottom and up the sides of the tart pan, pressing down firmly. Bake for 10 minutes. Remove and cool.
16 oz cream cheese softened at room temperature
2 cups Greek yogurt (I used vanilla flavor)
½ cup sour cream
½ cup sugar
zest of one lime
1 tsp almond extract
Combine all ingredients together in a food processor until combined. If you prefer a deeper color, add a tiny bit of green and yellow food coloring gel and mix thoroughly. Pour into the cooled tart shell. Level the top with an offset spatula. Bake in a 350-degree oven for 15-20 minutes until filling is set. Cool on a rack and then refrigerate.
(Note: you can make the filling the day prior)
Just prior to serving, thinly slice a lime or lemon and place it on the top. Add blackberries, blueberries, small mint leaves, and any other edible garnish you choose. The white beads in the image above are edible sprinkles.
Courtesy of Linda Hayes/ijk Partners