Tag: Tart

Prosciutto Asparagus and Quail Egg Tarts

Note: I was sent some quail eggs from Spring Creek Quail Farms in order to write this post. Opinions are mine alone.

I love a recipe that looks fancy, but really takes minimal effort, like this recipe for Prosciutto Asparagus and Quail Egg Tarts, adapted slightly from a Spring Creek Quail Farms recipe, created by Chef Andrea Monzon. When Spring Creek Quail Farms contacted me with a bunch of quail egg recipes, I jumped at the opportunity!

Spring Creek Quail Farms, a small, family-owned, zero-waste farm in Saint Anns, Ontario, offers a small but powerful, nutritious alternative in the Egg aisle: quail eggs. Quail eggs have long captivated food enthusiasts with their exquisite taste, enticed health-conscious consumers with their remarkable nutritional benefits and have been viewed as a delicacy by many communities. Spring Creek Quail Farms eggs can be found in multiple stores across the US and Canada.

Quail eggs are an easy and effective way to elevate really any recipe where you’d use eggs. The quail eggs, buttery puff pastry, tangy goat cheese, salty prosciutto, and fresh asparagus result in an absolutely delicious dish that can be served either as an appetizer or as a smaller main course.

Ingredients:

  • 1 sheet puff pastry
  • 1 (4 oz log) goat cheese
  • ~40 pencil asparagus spears
  • 4 slices prosciutto, torn into pieces
  • 1 tablespoon milk
  • 8 quail eggs
  • chives, chopped, to taste

Continue reading Prosciutto Asparagus and Quail Egg Tarts

No Bake Chocolate Orange Tart

This No Bake Chocolate Orange Tart is a wonderfully luxurious dessert that you can make with very little effort!

Not only is it no bake, but this tart only has five ingredients!

However, there are a few tools you will need to make this tart (paid links):

This recipe takes about 30 minutes to prep, and then just needs two hours to set, so prepare accordingly.

Ingredients:

  • 1 (8 oz) box shortbread cookies
  • 10 tablespoons unsalted butter, divided
  • 2 (10 oz) bags dark chocolate chips
  • 1 1/2 cup heavy whipping cream
  • 1/2 tablespoon orange extract
  • candied orange slices, for garnish, optional

Continue reading No Bake Chocolate Orange Tart

Lemon Tart with Raspberry Shortbread Crust

Almost every citrusy post I have on my blog is dedicated to my mom. She is obsessed with orange, lemon, bergamot, etc. So in honor of Mother’s Day, here’s another one!

As a Walkers Official Blogger Ambassador, Walkers Shortbread sent me an awesome assortment of treats my way to make a spring/Mother’s Day themed post. Walkers Rapsberry Thins was in the mix, my mom also loves raspberries, so I decided to use the rapsberry thins to make a shortbread crust for a lemon tart. To make it even more citrusy, I topped the tart with candied orange peel.

 

Ingredients:

Candied Orange Peel:
  • 2 oranges
  • Water
  • 1/2 cup sugar
Crust:
  • 1/2 cup finely ground Walkers raspberry shortbread thins cookies (about 6 cookies)
  • 1/4 cup granulated sugar
  • 1/2 cup flour
  • 1/2 cup salted butter (cold cut into small chunks)

Lemon filling:

  • 3 meyer lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 egg yolks
  • 1/2 cup meyer lemon juice (about 3 lemons)
  • 1/8 teaspoon kosher salt

Pumpkin Cheesecake Tarts

Have you ever had a recipe just not work out the way it’s supposed to? It happens to me all the time. I usually tend to mess up a recipe so badly that I don’t even post it on here. But every now and then, my odd mistake ends up not being so bad, and is, dare is say it, quite delicious. This is one of those times, so I decided to share it. This recipe is adapted from verybestbaking.com.
Ingredients:
2/3 cup (~15) crushed gingersnap cookies
2 tablespoons butter, melted
8 ounces cream cheese, softened
1 can pumpkin puree
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon vanilla extract
2 eggs
2 tablespoons dark or semi-sweet chocolate chips

Preheat your oven to 325 degrees. Line a muffin tin with cupcake liners. (I tried both paper and foil cupcake liners. Use foil, the paper ones got stuck and I couldn’t get the tarts out!)
Crumble the gingersnaps. Place them in a ziploc bag and roll with a rolling pin until finely crushed.
Combine the cookie crumbs and butter in a small bowl.
Evenly distribute into each muffin tin (about 1 tablespoon per muffin tin) and press into the bottom to create a crust. Bake the muffin cups for 5 minutes.
Beat the cream cheese, pumpkin, sugar, spices, and vanilla extract until blended.
This is where things went south. My cream cheese was not having this whole “blended” thing. I think it still might have been too cold so it kind of chunked off into the mixture. Blargh.
Add eggs and beat well.
Nope, still chunky.
Pour the mixture into the muffin cups, filling about 3/4 of the way full.
Bake for 25 to 30 minutes, remove, and allow to cool in a pan on a wire rack.
Refrigerate the tarts for 10 minutes. You can prepare the chocolate drizzle at this point. Add the chocolate chips to a heavy duty ziploc bag. Microwave on high in 10 second intervals, taking the bag out and kneading to see if the chips have melted. (I think mine took 3 10 second intervals).
Cut a super tiny corner from the bag.
Squeeze over the tarts to drizzle with chocolatey goodness.
So. They probably aren’t as pretty as they were supposed to be. And I was pretty bummed about the chunks of cream cheese. Sigh.
But one bite, and I was over it. They were delicious! It kind of ended up being like a mini pumpkin pie with bursts of cheesecake. So you can judge how funny they look all day, but I’ll just keep on snacking on my funny looking tarts. 🙂

Tim Tam Tarts with Raspberries and Rose Water Whipped Cream

Tim Tam Tarts. Isn’t that oh so fun to say? A Tim Tam is a chocolate cookie from Arnott’s in Australia. You might see them every now and then in America, but don’t be fooled, those are made by Pepperidge Farm and I’m sorry, they just don’t live up to the originals. These happy little biscuits covered in chocolate are absolutely delicious. Their motto is “The Most Irresistible Chocolate Biscuit” but I think it’s more appropriately “Visitors to Australia’s Biggest Australian Obsession”. Seriously. They are the best.

So when one of my friends traveled to Australia recently and asked what I’d like, I basically yelled in her face “TIM TAMS!” which can be quite alarming to someone who has zero idea what a Tim Tam is. I clearly made an impression, because she returned with two boxes! Now, Tim Tams are perfectly delicious on their own, maybe with some milk. But I’m a food blogger, so I had to try to turn the cookies into something even better. A Dark Chocolate Tart with Tim Tam Crust, Raspberries, and Rose Water Whipped Cream? YES! (I adapted this recipe for Tim Tam Tarts with Raspberries and Rose Water Whipped Cream from taste.com.au)

Note: I am currently taking the Melt Buttery Spread Challenge and am substituting any and all butter/oils with Melt. I wrote a review of Melt a while back, which you can read here. If you can’t find Melt in your supermarket, use other coconut oil spreads, or just butter in this recipe)

Ingredients:

For the tart:

  • 1 box of original Tim Tams
  • 2 ounces Melt , melted (about 1 tablespoon in its original form)
  • 1 cup heavy whipping cream
  • ~7 oz dark chocolate (200g if you’re using a scale), roughly chopped (I used almost 5 dark chocolate candy bars!)
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • Raspberries and Rose Water Whipped Cream, to serve

For the Rose Water Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rose water

Continue reading Tim Tam Tarts with Raspberries and Rose Water Whipped Cream

Exit mobile version