Fruit Tart

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I haven’t posted in a while because I have been traveling over the past few weeks, but decided it was time to post something again.  Every year my family does a joint dinner, where we all cook a dish (appetizer, main, side/vegetable, dessert).  They are assigned randomly, but we do it so that you get all 4 before we go around again.  This year was the start of a new cycle and lo and behold, I drew dessert.  Not exactly my forte, as you notice, most of the desserts on here are courtesy of my sister.  But, if nothing else, I am up to a challenge.  So I couldn’t decide what to make (leaning between a creme caramel and fruit tart), but I kept coming back to a fruit tart and just decided to go for it. I got the recipe from here.  In the end I think it turned out pretty good and it looked pretty too, which is always a plus.

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Ingredients:

  • Quiche/tart pan with removable bottom
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks unsalted butter, softened and sliced
  • 8oz package cream cheese, softened
  • 3/4 cup granulated sugar, separated
  • 1 tsp vanilla extract
  • Fresh strawberries
  • Fresh kiwi
  • 1 can peaches
  • 1 oz can frozen limeade concentrate, thawed
  • 1 tbsp cornstarch
  • 1 tbsp fresh lime juice

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Directions

  • For the crust, combine the confectioners’ sugar, flour, and butter in a food processor
  • Press the dough into the tart pan filling the bottom and into the ridges, making sure it is as even as possible
  • Bake at 350 degrees for 10-12 minutes until lightly brown
  • Filling: Whip the cream cheese, 1/2 cup sugar, and vanilla together until smooth and even
  • Spread the filling over the crust evenly
  • Cut the strawberries and kiwi into thin slices
  • Arrange the strawberries, kiwi, and peaches to your liking on the tart
  • To make the glaze, combine the limeade, cornstarch, 1/4 cup sugar, and lime juice in a small saucepan over medium heat
  • When it is clear and thick (stirring occasionally), let it cool for a minute or 2
  • Brush the glaze over the tart and refrigerate until ready to serve

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Creme Brûlée

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We had family dinner again at our apartment and my sister again had dessert.  This time she got ambitious and decided to make a creme brûlée.  This required me to buy the ramekins and torch, which I was happy to oblige because why would I turn down buying a torch?  So there was a package deal at Bed Bath and Beyond that came with 4 ramekins and a torch.  Turns out that the ramekins are freaking tiny and basically useless.  Good thing I had the souffle ramekins, so we decided to use those.  Turned out to be great dessert and super interactive as everyone got to torch their own before eating (which left everyone wanting to torch other stuff, but that could have been dangerous).  She got the recipe from the Food Network.

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Ingredients

  • 1 qt heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided (we used regular sugar)
  • 6 large egg yolks
  • 2 qts hot water

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Directions

  • Preheat oven to 325 degrees
  • Over medium heat, boil the cream, vanilla bean and its pulp
  • Remove from heat, cover, and let sit for 15 minutes (also remove the bean)
  • Whisk together 1/2 cup sugar and egg yolks in bowl
  • Slowly add the sitting cream, stirring continually
  • Pour the liquid evenly into the ramekins (will fill about 8)
  • Place the ramekins in a roasting pan
  • Pour enough hot water into the pan until the water level comes half way up the ramekins
  • Bake until the creme brulee is set (~40-45min) but still soft in the center
  • Remove the ramekins and refrigerate for ~2hours
  • Take them out of the refrigerator and let sit for ~30 min
  • Cover the tops of the creme brulee with sugar, making sure there is a fairly even coat over the top
  • Torch the crap out of it (or however much you want)
  • Let sit for a minute and enjoy!

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