Recipe #36: Baked Yogurt Tart

Better late than never.  This recipe was scheduled for July 2nd, but I finally got it made on July 11th.  We were invited over for dinner last night, so I made this tart as a dessert, and also the summer vegetable tart (that’s coming up next week) as an appetizer.

The recipe for the yogurt tart is found on page 378 of Baking with Julia, and I also found it online here.  It was really simple to make, not too sweet, and a light dessert for a summer dinner.  The Flaky Pie Dough recipe for the crust mixed up easily in the food processor, chilled for 30 minutes, then rolled and pressed into a springform pan.  I had a little difficulty getting the sides of the pie crust to stay up in the pan because the sides go straight up. The crust is baked first, then the yogurt/egg/sugar/flour/vanilla mixture gets poured in, topped with fruit and almonds, and baked for for 40 minutes.  I used blueberries and peaches, sprinkled with slivered almonds.  The tart unmolded nicely from the springform pan. As suggested in the recipe, we ate it at room temperature and it was good, but I definitely liked it better this morning cold from the fridge for breakfast.

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Recipe #6: Lemon Loaf Cake

The hosts for the recipe of the week are Truc of Treats and Michelle of The Beauty of Life.  They have some beautiful photos, much better than mine, so you might want to check them out.  Also, Michelle posted the recipe.

I made a double recipe of the cake so I could use it for a party Sunday night.  5 Stars for ease of making, 3 stars for flavor.  I would have liked a more lemony tang in the cake, so I think I will stick with my favorite lemon cake recipe from the Barefoot Contessa.  Check it out at the food network website:  Lemon Yogurt Cake Recipe : Ina Garten : Food Network.

A quick batter to mix up, except for the time needed to zest 6 lemons for the 2 cakes (and then it doesn’t even want you to use the juice?!!)

The cakes baked up nicely, but were a little dry. 

I decided to add a little lemon glaze to jazz it up…2 TBSP fresh lemon juice mixed with 1 cup powdered sugar. Better.

Final analysis, this is a good little recipe for a tea party:  quick, easy, and goes so well with a cup of tea or coffee.  But if I were making dessert for dinner and had a little extra time, I’d definitely go with Ina Garten’s recipe for Lemon Yogurt Cake.

Coming in May:

May 8, Hungarian Shortbread on page 327

May 22, Pecan Sticky Buns on page 190.

Recipe #2: Chocolate Truffle Tartlets

I LOVE chocolate.  What could be better than a chocolate pastry crust filled with three different kinds of chocolate?  And the smell from the oven…fabulous! (to quote my nephew Jeff.)  The crust was easy to make in the food processor following the recipe, but I added 2 extra TBSP of ice water because of recommendations I read on the Tuesdays with Dorie blog.  The crust held together very well and rolled out perfectly with a little dusting of flour on top and bottom.

Since I was unable to find six 4 1/2 inch tart pans, I used what I found at the local kitchen store, and made eight 3 3/4 inch tartlets.  I had enough extra crust leftover to make about 2 more if I had wanted to.  The filling was just the right amount for the eight pans. The recipe said to put the dough into the tart pans, WITHOUT THE BOTTOMS, so I did it even though I thought it might not be such a good idea.  Well, it WAS a good idea because I had perfectly baked crust, and they easily popped right out of the pans!

Here’s a look at the chocolates and the biscotti I used in the recipe.  I only used 2 biscotti instead of 4 because they seemed really big to be putting 4 whole giant biscotti in there.

The bittersweet chocolate and butter melting in the double boiler: perhaps one of the best smells in the world.

The finished product, just out of the oven.  I baked them about 18 minutes instead of the 10-12 recommended because they still looked too gooey at 12 minutes.

Luckily I had a dinner invitation the night I made these so I didn’t have to eat them all myself.  So I packed them up on a tray (I left them in the pans until I got there so they wouldn’t get broken) and shared them with my friends.  A little scoop of vanilla ice cream was the perfect accompaniment to what I would call a decadent brownie in a chocolate pie crust.  I think next time I make these I will substitute semi-sweet chocolate for the white chocolate, which I thought was a little too sweet and unnecessary…and maybe a few pecans or walnuts?

Deliciously successful!  In two weeks, Rugelach:  “rolled-like-a-jelly-roll, filled-to-bursting cookies (with) a cream cheese dough, rich, sweet, flaky…”  Who wants to invite me over next?  I’ll bring the rugelach!

Here are the hosts for this week and their blogsites:

Blog: A whisk and a Spoon

Blog: Spike.does.stuff

Blog: Good Eats n’ Sweet Treats

Blog: Cook Book Habit

You can also see all the other bakers who baked along this week.

Thank you to Baking is my Zen blogger for posting these.  You have amazing photos by the way!