Chocolate Truffle Tart for Mother’s Day

Chocolate. And lots of it. This is what’s on my mind with Mother’s Day this weekend! (And avocado toast – but that’s for another time.) I tend to prefer plain chocolate, the darker the better, and keep a stash of bars on hand for easy nibbling. Sometimes, though, I want my chocolate in a more elegant form, something pretty and festive.

When I was cooking at Hillel UW, a popular dessert that I often made for the students’ Shabbat dinners was a chocolate mousse pie. This pie was quite simple to make, using melted chocolate and whipped cream for the mousse and crushed Oreos and butter for the crust. Really, what’s not to love? College kids know a good thing!

Given my new love for coconut whipped cream, though, I decided to re-create this pie using it in place of dairy whipped cream. And I love pairing walnuts with chocolate, so I took my tweaks a step further and made a chocolate walnut crust. After grinding walnuts, cocoa powder and coconut sugar together, I stirred in some coconut oil and pressed the mixture into a spring form pan to form the crust. While it baked, I melted chocolate and whipped coconut cream.

I keep a can of coconut milk in the fridge now, so it’s easy to have chilled coconut cream to whip up quickly. By turning the can over and opening the bottom, you pour off the liquid (save it for making smoothies) and then scoop out the coconut cream. After beating it, you can add vanilla or a touch of sweetness and decadently dollop away.

For this tart, I added vanilla and espresso powder to the whipped cream before folding in the melted chocolate. After pouring the filling into the cooled crust, I chilled it to firm up. The last step was showering the finished tart with golden flakes of toasted coconut.

I sighed when I took my first bite. More truffle than mousse in texture, this is an insanely rich, dense, luscious tart, perfect to celebrate Moms everywhere. Wishing all of the Mamas a beautiful Mother’s Day!

Chocolate Truffle Tart
Serves 8-10

2 cups raw walnuts
3 tablespoons unsweetened cocoa powder
1 tablespoon coconut sugar
3 tablespoons coconut oil, melted
6 ounces dark chocolate, 70-85 % is ideal
1 tablespoon espresso powder
1 tablespoon hot water
1 15 ounce can whole, unsweetened coconut milk, chilled overnight
1 teaspoon vanilla
A pinch of sea salt
3/4 cup shaved coconut, toasted until golden

Preheat the oven to 350 degrees. Line a 9 inch spring form pan with parchment paper. In a food processor, pulse the walnuts, cocoa powder and coconut sugar together until the nuts are ground. Add the melted coconut oil and pulse a couple of times to mix. Scoop the mixture into the prepared pan and gently pat on the bottom to form the crust. Pop it in the oven for 20 minutes. The crust will be soft but will harden a bit as it cools. Set aside while you prepare the filling.

Melt the chocolate slowly over low heat, just until it is mostly smooth. Remove from the heat and stir to finish melting. Set aside to cool just a bit. Stir the espresso powder and hot water together in a small bowl.

Remove the coconut milk from the fridge. Turn the can over and open it. Slowly pour the clear liquid out (save for a smoothie!) and scoop the coconut cream out into a bowl. You should have about 1 cup. With an electric beater, whip the cream on high speed for about 3-4 minutes, until it lightens and is creamy. Add the espresso mix, vanilla and a good pinch of sea salt. Whip the cream on high again for a minute, scraping down the sides. Pour the melted chocolate in and gently fold it into the cream. Pour the chocolate mix into the cooled crust and gently spread it evenly.

Put the pan in the fridge to chill for at least 2 hours before serving. You can prepare it the night before, too. When ready to serve, run a small knife around the edge and pop open the sides. If the top has cracked a bit, don’t worry – the coconut will hide it! Place the tart on a serving dish, shower the toasted coconut flakes on top and slice. The crust may remain a bit soft, so use a pie server to gently lift out each piece. I like the tart's texture and flavor after sitting out for about 15 minutes, as it softens just a bit and tastes richer.

Creamy Strawberry Macaroon Tart

Today I am guest posting at Everyday Maven! Over the past year, I’ve had the pleasure of getting to know Alyssa through her blog, Everyday Maven, where she creates terrific recipes that promise good taste and health.

I was delighted when she graciously asked me to share a healthy dessert on Everyday Maven. This Creamy Strawberry Macaroon Tart is a festive and indulgent way to welcome spring. Head on over to Everyday Maven for the recipe. While there, take some time to explore Alyssa’s inspiring blog, where I’m sure you’ll discover something tempting and delicious!

Click here for the full post and recipe on Everyday Maven.

Beet, Greens and Zucchini Tart: Oxbow Box Project Part 2

I’d had a wonderful time playing with part one of the Oxbow Farm box of produce and had made a Chocolate, Apple and Zucchini Picnic Cake, but I hadn’t even touched the collard greens, romaine lettuce or delectable carrots and Chioggia beets yet! Now that dessert was out of the way, it was time to start indulging my savory mood.

Well, I got going one evening by sautéing the collard greens with garlic and chile peppers to accompany a dinner of grilled, boneless chicken thighs with pita and hummus.  Usually, we scoop Israeli salad (finely diced cucumbers, tomatoes and parsley) on top of our chicken-hummus combination, but the collard greens made a super tasty variation.  Another evening, for a salad potluck with a lovely group of families, I chopped the romaine lettuce and tossed it with sliced dates and a tahini-miso dressing.

I knew, though, that I really wanted to spotlight the beautiful beets and carrots in some way. Chioggia beets are glorious, showing off pretty pink and white stripes when sliced open.  Their greens were lush and vibrant, and as much as I knew my chickens would rush to the back door to gobble them, they were destined for more. The carrots were stunning, purple with orange centers.  This really is produce to make you swoon!

Yes, I guess I was working my way up to a tart. What else is so light yet filling for brunch or supper, always welcome on these warm days?

When making vegetable tarts, I will often scatter some cheese such as feta or fresh mozzarella on the bottom before adding the rest of the filling.  For this tart, though, I chose a simple custard of eggs and milk to envelope the vegetables, letting their fresh flavors shine. Puff pastry makes an easy, flaky crust, allowing you to create a tart at a moment’s notice (if possible, try to find all-butter puff pastry).

After chopping off the carrots tops (these I did share with the chickens peeking through the screen door), I began the tart by roasting the beets and carrots. Sadly, I fully intended to add the carrots to the tart, but frankly, roasted carrots are like candy and simply too easy to nibble on if left sitting on the pan in plain sight.  So yes, I do think roasted carrots would be a delicious addition and will show more restraint next time.  I still had a zucchini left from the Oxbow box, though, so after a quick sauté of the greens and zucchini with chile peppers and onions, I was ready to assemble and bake my tart.

It emerged puffed and golden from the oven, tempting us with its warm scent of veggies and buttery crust. On this hot evening it made a delightful supper when served room temperature with a salad.  Thank you again, Oxbow!

Beet, Greens and Zucchini Tart
Serves 6-8

4 medium beets with their greens
1 sheet puff pastry (I use Dufour), defrosted
Olive oil to drizzle
1 onion, diced
1 red jalapeno (fresno chile), diced
1 large zucchini, diced
1/4 cup fresh basil, roughly chopped
5 eggs, lightly beaten
1 1/2 cups milk
Salt and pepper to taste

Preheat the oven to 375 degrees.  Cut the greens from the beets and set aside. Wash the beets and trim the ends.  Wrap the beets in foil and seal.  Place the beets in the oven and roast until softened but still firm, about 20-25 minutes. Remove the beets from the oven and set aside to cool.  Raise the oven temperature to 400 degrees.

While the beets are roasting, roughly chop the beet greens and wash in a salad spinner.

Roll the puff pastry to fit the bottom and sides of a 9 inch springform pan, trimming as needed.  Prick the bottom in a few places with a fork, line the bottom with foil and cover with pie weights or dried beans.  Bake for 10 minutes and remove from oven.  Remove the foil and weights.  Reduce the oven temperature to 325 degrees.

While the pastry is baking, pour a drizzle of olive oil in a large sauté pan and warm over medium heat.  Add the diced onion, jalapeno and zucchini and saute until beginning to soften, about 5-7 minutes.  Add the beet greens to the pan and stir into the mixture until they begin to wilt.  Remove the vegetables from the heat and stir in the fresh basil.  Set aside.

In a bowl, whisk the eggs and milk together.  Season to taste with salt and pepper.

To assemble the tart, arrange the zucchini-greens mixture evenly over the bottom of the pastry. Slice the beets (I don’t bother to peel when the beets are young and fresh) in 1/4 inch slices and lay them over the veggies.  Slowly pour the egg-milk mixture over, watching to be sure it does not overflow the edges of the pastry.

Bake for 40-50 minutes, until the tart is puffed and firm.  Let cool for half an hour before slicing.  The tart can be made ahead and served later at room temperature.

Oxbow Farms provided me with a complimentary box in return for sharing my experiences using their produce. All photographs and opinions are my own.  

Holding On To Summer with a Fresh Blueberry Tart

This weekend we’re trying to grasp onto the last bits of summer here. My boys return to school next week (they’re both in high school this year ... where does the time go?) and before the whirl of a schedule begins we have a few days to savor. At the moment, I’m looking out the window at an overcast sky that promises to burn off and give us a sunny day. I love this early morning feeling of a glorious day ahead.

I’m also remembering last weekend when our family went over the mountains to Winthrop for a quick little get away. It was a fun blast of summer with lots of hot sun, stunning mountain views, Mexican food eaten by the river, dripping ice cream cones (again by the river), watching Hot Fuzz and relishing the lazy feelings of August.

Rather than driving back over the mountains, we wound our way home along the Columbia River and through acres and acres of beautiful orchards. Dotting the side of the road were farm stands selling peaches and apricots from the orchards, blueberries, sweet corn and tomatoes. It was dusk and the stands were closed, otherwise we’d have been making many stops. As we neared our house in Seattle, I asked Bob to slow down so I could read the hand-written sign posted on our neighborhood berry stand - would there still be blueberries this week? Yes! I gave a big sigh of happiness.

Knowing the season is nearing its end, I want the blueberries to shine. For the rest of the year, frozen blueberries can be substituted when baking muffins or tossed in to my morning oatmeal, but right now I want to taste these sweet berries in a dessert where they are fresh and pop in every bite I take.

With this in mind, I played around with a recipe clipped from Bon Appetit long ago to create a fresh pastry which satisfies this desire. This blueberry tart is a gorgeous way to showcase the end of summer and is quick to make. Indulge in a slice (or two) and soak up a few more moments of summer over Labor Day weekend.

Fresh Blueberry Tart
Adapted from Bon Appetit
Serves 8

Crust
1 1/4 cups all-purpose flour
2 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into small cubes

Preheat the oven to 350 degrees. In a food processor, blend the flour, sugar and salt. Add the butter and pulse until clumps form. Gather the dough into a ball and press it over the bottom and sides of a 10-inch tart pan with removable bottom. Pierce the bottom with a fork all over and bake for 25 minutes. Let cool completely.

Filling
1/2 cup agave syrup
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
6 cups fresh blueberries

Stir the agave syrup, cornstarch, salt and lemon juice in a medium saucepan to blend. Add butter and 2 cups of blueberries. Cook over medium heat until mixture thickens and boils a bit, stirring a few times. Remove from heat and gently mix the remaining 4 cups of blueberries in. Pour the filling into the prepared crust and spread evenly.

Chill the tart, uncovered, for at least an hour. (You can prepare the tart 1 day ahead, just cover loosely with foil and keep in the refrigerator.) When ready to serve, remove tart from pan and cut slices.

Blueberry Pie and Raspberry Chevre Tart for Pie Day!

What can I say, I love pie!  And what better way to celebrate pie than with a Pie Day!  A spontaneous thought from Shauna Ahern, the Gluten-Free Girl, turned into a virtual pie party.  In over a thousand kitchens today, pies are being baked for Pie Day.  That’s one party I don’t want to miss!

I grew up eating a lot of pie.  My mom baked pies, lots of pies.  Apple, pumpkin, chocolate cream, rhubarb custard, banana cream, blueberry …we had an incredible year-round selection.  She made crusts to perfection (as I’ve mentioned before), rolling the dough out on our kitchen table to precise measurements, always creating a light, flaky crust.  I really can’t say what my favorite kind of pie is, but after years of pie eating, I think I can finally narrow the choices to summer fruit pies.  And it’s summer now!  So let the pie baking begin.

In my opinion, blueberries are just the best berry around, with raspberries a close second.  For Pie Day, I could bake a mixed berry pie, which is always delicious, but decide instead to be a purist with the berries and highlight each one.  Which means two pies!  Taking that thought a step further, why not a sweet pie and savory tart?  You never know what will emerge when you start thinking this way …

I played around with my blueberry pie filling I’ve made over the years by increasing the blueberries and adding some blueberry jam to enhance the blueberry flavor.  A slice of this pie made the 4^th of  July complete!

Blueberry Pie

Serves 8

Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer and Ethan Becker

Crust

3 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into 1/2 pieces

1/2 cup ice cold water

In a food processor, pulse the flour, sugar and salt together a few times.  Add the cold butter pieces and pulse only until it looks like coarse meal.  Gradually add the 1/2 cup of water, stopping to scrape sides if needed.   Pulse until the dough just comes together (don’t let it form a ball because this will overwork the dough).  If the dough is dry and won’t stick when a piece is pinched together, add a little more cold water a tablespoon at a time.

Lightly dust a surface with flour and put the dough on it.  Roll into a ball and cut in half.  Roll out one piece of dough to about a 13 inch round.  Gently roll up the dough onto the rolling pin and unroll into your pie plate.  Press the dough into the bottom and sides of the pan and refrigerate until ready to use.  Roll out the second ball of dough into a 13 inch round.  Lay it on a parchment lined baking sheet and refrigerate.

Filling

6 cups fresh blueberries

1/2 cup sugar

1 cup blueberry jam

4 tablespoons cornstarch

Juice of 1 lemon

Pinch of kosher salt

Milk for brushing

Turbinado sugar for sprinkling

Vanilla ice cream or whipped cream for serving.

Preheat oven to 425 degrees.  Combine the blueberries, sugar, jam, cornstarch, lemon juice and salt in a mixing bowl. 

Pour the mixture into the bottom crust.  Brush the overhanging edge with cold water.  Place the flat piece of dough on top, seal the edges together and crimp or flute.  Cut a small hole in the middle of the pie to vent.  Brush the top of the pie with a little milk and sprinkle on some turbinado sugar.

Bake the pie on a baking sheet for 25 minutes.  Reduce the oven temperature to 350 degrees and bake until the thick juices bubble through the center vent, about 25-30 minutes more.  Let the pie cool before serving.   Dollop slices with ice cream or whipped cream and enjoy!

I always enjoy fruit on a cheese plate.   In general, I’m not a big fan of grapes, though (surprising since I love wine, and Bob is just the opposite in that he loves grapes and not wine …but I digress).  Depending upon what cheeses are being served, I prefer berries, sliced apples or pears, or sliced stone fruit.  Since I want to spotlight raspberries and I think berries and chevre are a lovely combination on a cheese platter, I set out to bake a savory tart using both.  Sort of like a cheese plate in a crust (the cracker?).  Serve this tart to jazz up a cheese course or as a light lunch with a simple green salad.

Raspberry Chevre Tart with Poppyseed Shortcrust

Serves 8-10

Crust

3 ounces whole wheat flour

3 ounces all-purpose flour

1 tablespoon poppyseeds

1/2 teaspoon kosher salt

4 ounces cold unsalted butter, cut into 1/2 inch pieces

1 egg, lightly beaten

In a food processor, pulse the flours, poppyseeds and salt together.  Add the butter and pulse until a course meal forms.  Add the egg and pulse to combine.  

Pour the crust mixture into a tart pan with removable bottom.  Using your fingers, lightly press the mixture into the sides and bottom of the pan.  Do this quickly, otherwise the crust will begin to stick to your fingers.  If needed, use a piece of wax paper to press.  Refrigerate the crust for about 15 minutes.

Preheat the oven to 350 degrees.  Place a piece of parchment paper on the bottom of the crust and layer with pie weights or dry beans.  Bake for 15 minutes, remove the paper and weights or beans, and continue baking for another 10 minutes until slightly golden.  Cool crust completely.

Filling

8 ounces soft chevre

8 ounces fresh ricotta

1 tablespoon olive oil

3 tablespoons honey, divided

1/2 tablespoon flaky sea salt

A few grinds of fresh black pepper or grains of paradise

16 ounces fresh raspberries

Mix the cheeses, olive oil, 1 tablespoon honey, salt and pepper until well blended.  Spoon the mixture into the cooled crust and smooth.  Place the raspberries in concentric circles on top of the cheese mixture until surface is covered.  Refrigerate for 1 hour and up to 6 hours. 

Before serving, drizzle the remaining 2 tablespoons of honey on top of the raspberries.  Cut into slices and enjoy with a chilled glass of sauvignon blanc.  Cheers!