Sweet Tart
Post Author: Lorin Gaudin
I’ve been on a tart-making jag. Simple, fresh and easy, this most challenging part is the crust - and even that is a cinch when using a Basic Sweet Crust. The fruit, of course is your choice - I like berries. The filling was a bit of an experiment - one that worked out well and was very easy - a blend of one-third each Mascarpone, Ricotta and Greek yogurt, sweetened to-taste, with powdered sugar. When I brought this tart into work, it was devoured in 10 minutes, by a band of rabid wolves AKA my co-workers.
Filed Under: Food Talk
May 29th, 2009
6:06 pm
Fresh fruits are MUST!
May 31st, 2009
6:06 am
Are those Ponchatoula strawberries??? We just got our first crop of strawberries from Jersey last week. Tasty, but not quite there yet. I think they need a few more weeks…
June 1st, 2009
8:18 am
Jenn - we’re at the tail end of the Ponchatoula strawberry season, but those are Louisiana blueberries!!