This recipe for Julia Child’s Baked Yogurt Tart brings together pie dough, well chilled (or pastry, enough to line a 9″ round cake pan or 9″ round springform pan, at least 1 1/2″ deep; a 10), 3 large eggs, 3/4 cup sugar in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 8 servings.
Cooking Life columnist Molly Wizenberg makes a particularly addictive version of this traditional Belgian dish with the addition of aged goat cheese. Bon Appetit Magazine, October 2008 edition. Leeks look like oversize scallions, and they are related to both onions and garlic, but their taste is softer and more subtle than any of them. In a word, they’re delicious. I love leeks but have to admit that I don’t cook them as often as I should. Haven’t included cooling times.
A simple to make but very rich dessert. Serve small slices of this decadent treat 🙂 Garnish with Fresh Strwberries for a more elegant presentation if you like.
This is the most requested dessert in our Chambres d’Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream – plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard, use recipe #405945, or jam filling. It’s not overly sweet and can be enjoyed any time of day. It’s very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It’s best to serve the cream-filled cake the day it is made.
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