Tag Archives: tart

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October 7, 2017

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Dessert, Recipes, Uncategorized

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Pear Tart

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Hello everyone! I just got back from vacation in Asia, where I basically ate non stop. However, this post isn’t about that haha. This is a recipe for a pear tart I made recently for people at work. There was a recent stretch where I was making a dessert a week for my colleagues, but that has stopped for now due to mounting expenses haha. I got the recipe from here and followed it pretty closely. The only thing that differed was how I laid out and designed my pears. This was my first try and overall it was a huge success!

Ingredients:

  • 3 tbsp butter, softened
  • 1/2 cup sugar
  • 3/4 tsp ground cinnamon
  • 3/4 cup  flour
  • 1/3 cup finely chopped walnuts
  • 1 package (8 oz) reduced-fat cream cheese
  • 1/4 cup plus 1 tsp sugar, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 Red pears, thinly sliced
  • 1/4 tsp ground cinnamon

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Directions:

  • Preheat oven to 425º
  • In a bowl, beat butter, sugar, and cinnamon together until crumbly.
  • Beat in flour and walnuts into the mixture
  • Press into 9″ tart pan coated with cooking spray
  • For filling: beat cream cheese and 1/4 cup sugar until smooth, then beat in the egg and vanilla
  • Spread over the crust and arrange sliced pears
  • Mix sugar and cinnamon together and sprinkle over the tart
  • Bake 10 minutes, then reduce oven to 350º and bake another ~20 min
  • Let cool and refrigerate before eating
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September 2, 2017

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Fish, Recipes

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Seared Scallops with Lemon Glaze

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Hi everyone. As you know I have been cooking a lot with sous vide immersion cooker. Things that were normally harder to cook have all of a sudden become a whole lot easier (this is not a plug for one I swear). One of those things that I have generally had a more challenging time with before was pan searing scallops. They either didn’t sear well or came out over cooked. But, with the sous vide, it was pretty simple to sear and keep them well cooked. I made a lemon glaze to go with it and paired it with sautéed kale and crispy sweet potatoes for a perfectly easy and healthy meal.

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Ingredients

  • large scallops
  • 2 large lemons
  • Salt and Pepper
  • Red Chili flakes
  • 2 tbsp butter
  • 1 green onion, separating green and white part
  • 4 tbsp dry wine
  • 1/2 cup orange juice
  • 2 tsp honey

Directions

  • Heat water bath to 122ºF
  • Wash and dry scallops
  • Salt and pepper to taste and place them in the vacuum bag (~1lb/bag)
  • Place 2 lemon slices in the bag and seal
  • Place in water bath for 30 minutes
  • At this time, prepare the sauce by heating butter in a saucepan
  • Add the chopped white part of the green onion and chili flakes
  • remove the scallion and in another bowl combine orange juice and juice of a lemon to get 2/3 cup of liquid
  • When the scallops are done cooking, remove them from the bag and pat dry them
  • Sear in skillet over high heat with butter residue from sauce
  • remove the scallops and deglaze with dry wine
  • Add the orange and lemon juice mixture and zest of 1 lemon
  • stir in green onion and bring to a boil until glaze like consistency
  • Add honey if too sour/tart for your liking
  • Pour the sauce over the scallops and enjoy (or I placed the scallops on top of the sauce)

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November 18, 2015

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Dessert, Recipes

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Chocolate Tart with Raspberries

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At work we had a going away party for one of my supervisors who is moving on to bigger and better things (sad day). She wanted the link to this blog, and I gave it to her, so maybe she will see this.  If so, HI! Now she is a big desserts person, so my colleagues and I decided to make a few desserts for her. Of course my colleagues are big chocolate people and so is my supervisor. Now you know that I am not the biggest chocolate fan, but I sucked it up and made this anyways. I found it scrolling through my food network app on the way to the market and was able to find everything I need. Turns out its not THAT complicated and it tasted pretty good too for a guy who isn’t big on chocolate. The recipe worked out well, but I also thought I would decorate it more with some vanilla buttercream frosting and topped it with raspberries to complete it.

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Ingredients:

  • 2 cups all purpose flour
  • 5 tbsp sugar, separated
  • 1/2 tsp salt, separated
  • 3/4 cup unsalted butter, cold, cut into small cubes
  • 1 large egg, separated
  • 2 tbsp ice water, possibly more if necessary
  • 1 cup heavy cream
  • 1/2 cup milk
  • 10 oz semi-sweet chocolate, chopped (I used chips)
  • 2 large eggs @ room temp

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Instructions

  • For the dough, combine flour, 3 tbsp sugar, and 1/4 tsp salt in a large mixing bowl
  • Add the butter cubes and mix (i used my hands) until you have course crumbs
  • Combine 1 egg yolk with 2 tbsp ice water and blend together
  • Make a well at the bottom of the pastry bowl and add yolk/water mix
  • Blend the yolk mix with the dough (make sure not too wet or crumbly. If it is too crumbly, add 1 tbsp ice water)
  • Form dough into disk, wrap in plastic, and refrigerate for at least 30 min
  • Roll out the dough and place in tart pan, pressing firmly into all the ridges
  • Let it relax in the refrigerator for 15 min
  • Bake in oven at 350 degrees for 30 min (recipe says to use foil and pie weights, but I didn’t and it turned out fine)
  • Take out the crust, use the egg whites to wash, and rebake for ~7-8 min (make sure it doesn’t burn)
  • While the crust cools, make the filling
  • Heat heavy cream and milk in a pot over med-low heat, until simmering
  • Remove from heat and slowly stir in the chocolate making sure that it melts evenly and smoothly
  • Evenly stir in the 2 tbsp sugar and 1/4 tsp salt
  • Whisk the 2 room temp eggs and then incorporate them into the mix
  • Pour the chocolate into the cooled tart shell
  • Bake at 325 degrees for 18-20 min until the filling sets and the surface is glossy
  • Let the tart cool and set before cutting (I had to put mine in the fridge for ~15-20 min to help it set)
  • Decorate if you’d like, or just dive right in!

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January 27, 2015

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Dessert, Recipes

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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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