Just can’t get enough of all the citrus!

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Hello, internet friends, and happy Mother’s Day to the moms out there! I do like my little corner of the interwebs… there’s so much STUFF going on in the world right now, I like to keep a little spot that’s just pretty food & friends.

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I went on my annual yoga retreat last weekend! So lovely as always – love, laughter and light with friends (and delicious food, and beautiful scenery)!

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But I’m back now, and fully back into the dessert swing of things – party snax, plus another citrus tart! The brownies are barely adapted from Ambitious Kitchen, here – I doubled the recipe & used blackberries instead with excellent results.

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My kitchen currently smells like heaven – two desserts in under two hours is my kind of morning.

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More progress on the SF series!

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But this tart. Let’s get back to the tart…

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Citrusy (though not as much as my meyer lemon curd/blackberry iteration) – this one is lighter on the citrus front, which makes sense since oranges are less in your face than lemons anyway.

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Lingonberries are delicious – tart like cranberries but… different! Apparently they’re high in antioxidants too, whoop whoop! I have a largish jar of lingonberry jam that I wasn’t really going to get through using it just for toast, so I decided to introduce it to my orange curd and see if they got along. Turns out they pair surprisingly well, especially with a vanilla crust to bring it all together.

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Lightly sweet and perfect for spring – this tart does double duty as dessert and breakfast (as so many of my desserts do; why be limited?). I mean, it’s basically fruit and nuts…

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Have a great weekend, friends in my little corner of the internet!

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Orange Curd Tart with Lingonberry Swirl on an Almond Vanilla Crust

More citrus! Tart, lightly sweet, and perfect for spring. Gluten free, grain free, refined sugar free, dairy free. Yield: 1 9″ tart; serves 6-9 (or two. your call). Incidentally, curd freezes quite well in airtight container –  I made this ahead of time and froze it for about a week since I wasn’t quite sure when I would use it. Tart is a Wait are those Cookies original!

For the orange curd:

  • 4 eggs
  • 1/2 c coconut oil
  • scant 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c orange juice
  • juice of 1 meyer lemon
  • zest of 3 oranges
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lemon juice, lemon zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the lingonberry swirl:

I used about a 1/4 c lingonberry jam (on the tart side) blitzed a few times with an immersion blender (a food processor would be fine too), just to get rid of the whole berries (cause piping those through a pastry bag or ziplock is a recipe for disaster, just saying)

For the crust:

  • 2.5 c almond flour
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 1/4 c unsalted almond butter
  • 2 tbsp maple syrup

In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Add in melted coconut oil, vanilla, almond butter, and maple syrup, and stir until combined – the mixture will be crumbly.

Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes. Remove from the oven and fill with the orange curd. If you’re planning on the lingonberry swirl, use a ziplock bag with a teeny corner cut off to pipe the sauce into the curd, and then use a knife to swirl it around (alternatively, use a pastry bag if you’re less lazy than me!). Bake for 8-10 minutes to set the curd, then let cool completely at room temperature. Top with sliced oranges and shredded coconut if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Leftovers keep well covered in the fridge (though I dare you to have any!).

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Pink celery!! Just kidding. Rhuuuubarb!

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Dumb question… Is rhubarb a vegetable? Wait. I have to go look this up.

It is! Okay good. I’m not going (too) crazy… I was pretty sure it was, given that it looks like celery’s pink cousin. ANYWAY, moving on after that little aside…

Spring has officially sprung! Asparagus with dinner last night and rhubarb for dessert (and for breakfast, obviously). Besides the seasonal produce (yay!) literally everything is in bloom right now — my yard looks and smells amazing!

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With that in mind, and given that there are a bunch of eating-type holidays this weekend (Eater, I mean.. Easter… I’m looking at you), might I recommend this rhubarb tart? It comes together in a snap and is delicious to boot.

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In other news… more drawing! (What else is new)

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Springy things!

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Keeping it short and sweet today – but do yourself a favor and get on that rhubarb before the season ends! It’s amazing — who doesn’t like pink celery? Just kidding…

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I love rhubarb in this galette because it can be it’s true tart self! I find that when it’s paired with strawberry it loses some of it’s punchiness, which is what I like about it — I prefer to let it shine on its own (accompanied by some ice cream, obviously). The almond frangipane keeps it from being overly tart and still desserty, but not too sweet – perfectly acceptable for breakfast alongside obligatory eggs & kale.

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Happy spring!

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Rhubarb Galette with Almond Frangipane

Grain & gluten free option and refined sugar free. Dairy free option is is probably a breeze – make the dough with cold coconut oil instead of butter. Yield: 1 galette – serves 4-6. Frangipane adapted from the Feed Feed, here.

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For the galette dough:

  • 1.5 c almond flour (not meal; you want the finer flour variety)
  • 1/2 c tapioca flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, chopped
  • 1 egg
  • 1/2 tbsp coconut sugar
  • 1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and almond extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the frangipane:

  • 1/2 c almond flour
  • 1/3 c coconut sugar
  • 3 tbsp whole wheat pastry flour* (omit for grain free; replace with oat flour or rice flour for gluten free)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/3 c roasted unsalted almond butter
  • 1-2 tbsp maple syrup (if needed)

In a food processor, combine almond flour, coconut sugar, and whole wheat flour (if using). Pulse once to combine. Add in eggs, vanilla and almond extract, and pulse once or twice, until combined. Add in almond butter, and blend again until smooth. If the frangipane seems too sticky, add 1-2 tbsp of maple to loosen it.

Topping & finishing:

  • 5-6 stalks of rhubarb
  • coconut sugar
  • beaten egg for brushing the dough

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough.  Add sliced rhubarb, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly. Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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I’ll just take everything citrus, thanks

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Hello hello internet blog friends!

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What’s new with you? Business as usual over here, still very obviously obsessed with all things citrus. If you’re like me and just can’t get enough of all varieties these days, make this! You won’t be sorry.

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Meyer lemons are still going strong (at least over here in northern California) – I’m lucky enough to have access to a full tree of them but I’m still seeing them in stores too, so you should be good to go. Meyer lemons make the most perfect curd – light yellow and perfectly lemony. I’ve reached the point where I use very little sweetener in the citrus curds that I make – I want to have the tart citrus flavor at the forefront, not the sweet!

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Eat this for dessert, for breakfast, for snacking purposes… it’s delicious any way you slice it. I just want all the citrus, all the time!! Just make sure lemon is your thing before making this — it’s not for the citrus faint of heart ;)

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Let’s see, what else…

Mother Nature has been doing some spectacular things in the sky lately!

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Happy spring! Go eat some lemon tart with your loved ones.

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Meyer Lemon Tart with Blackberry Sauce on an Almond Crust

Not for the faint of heart! If you love tart & citrus things – this is calling your name. Lemons and berries are a natural pairing, and almonds are basically the food of the gods. Tart, lightly sweet, and perfect for spring. Gluten free, grain free, dairy free, refined sugar free, paleo. A Wait are Those Cookies original recipe. Yield: 1 9″ pie plate; servings: 2-8!

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For the meyer lemon curd

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c meyer lemon juice
  • zest of 3 meyer lemons
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lemon juice, lemon zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the blackberry sauce:

  • 2 c blackberries
  • juice of 1 meyer lemon
  • 1 tbsp maple syrup

In a high powered blender or food processor, puree the blackberries until smooth. Push the puree through a metal strainer into a large bowl to remove the seeds, then stir in lemon juice and maple. Store in a glass jar in the fridge until ready to use – you’ll only use a tablespoon or two to make the swirl on the top of the tart, so keep the rest for extra tart topping.

For the crust:

  • 2.5 c almond flour
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • scant 1/2 tsp almond extract
  • 1/4 c unsalted almond butter
  • 2 tbsp maple syrup

In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Add in melted coconut oil, vanilla, almond extract, almond butter, and maple syrup, and stir until combined – the mixture will be crumbly.

Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes. Remove from the oven and fill with the lemon curd. If you’re planning on the blackberry swirl, use a ziplock bag with a teeny corner cut off to pipe the sauce into the curd, and then use a knife to swirl it around (alternatively, use a pastry bag if you’re less lazy than me!). Bake for 8-10 minutes to set the curd, then let cool completely at room temperature. Top with slivered almonds and shredded coconut if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Leftovers keep well covered in the fridge (though I dare you to have any!).

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Blood oranges: Mother Nature’s ombre playground

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It’s blood orange season! They are just absolutely gorgeous, I never get tired of that beautiful color.

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They remind me of stained glass… appropriate, considering architecture and food are two of my fave things (really?! I’m sure you had NO idea). Case in point: old and new! A favorite juxtaposition.

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I love how they’re variegated in color too – you never quite know what you’re getting. Dark red? Ombre? Everything is fair game when mother nature gets involved.

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It’s sunny and beautiful today!! I’ve been enjoying the rain but I must say I’m not minding the sun either… AND it’s ski season! Tahoe-bound this week to get back on my K2 babies — it’s been way too long. Actually I’m currently sitting OUTSIDE to write this, what?! Weird. But awesome. Hooray for wifi that extends into the back yard!

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But back to food. This tart is perfect winter dessert — I’m also pretty sure I’ve said that about the last five citrus desserts I’ve made but that’s because it’s TRUE! Citrus + winter = made for each other. The brightness of the citrus perks up even the greyest of days, even for someone like me who *likes* the grey! (I like sun too, don’t get me wrong)

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Highly recommended, easy and delicious. This can also be made in stages and left overnight in the fridge before serving, so it’s a user-friendly experience all around. Lightly sweet, lightly tart, orangey & chocolatey.

Happy weekend!

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Blood Orange Curd Tart on a Chocolate Coconut Crust with Candied Ginger

Blood orange curd is like lemon, only it’s orange! Brilliant, no? Ha. Lightly sweet, somewhat tart (though less so than it’s lemony cousin), complemented by a chocolate coconut crust and candied ginger… for breakfast and dessert! Gluten free, grain free, dairy free, refined sugar free, pretty much paleo. Yield: 1 9″ pie dish; serving sizes are up to your discretion. A Wait are Those Cookies original – the curd is riffed off of my usual go-to, and the crust is an easy favorite I’ve modified many times for different tarts.

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For the curd (make at least one day ahead so it can chill overnight in the fridge)

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c blood orange juice
  • 2 tbsp lemon juice
  • zest from 3 blood oranges
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, blood orange juice, lemon juice and orange zest. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge of a low boil. The curd should thicken and your whisk will make tracks – it will still be runny but will firm up a bit in the fridge. Strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the crust:

  • 1.25 c almond flour
  • 1/4 c unsweetened cacao powder
  • 1/2 c unsweetened shredded coconut
  • heaping 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 3.5 tbsp coconut oil, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool.

For garnish:

  • 2 small blood oranges, sliced thinly
  • candied ginger
  • shredded coconut

Assembly:

Once the crust is cool, pour the curd into the crust and bake at 350 for 10-15 minutes or until the curd is just set when you jiggle the pan. Let cool completely and chill for an hour or two before topping.

Top the cooled tart with sliced oranges & candied ginger + shredded coconut if that’s your jam (melted chocolate wouldn’t come amiss either, I’m sure)… Serve immediately, or store in the fridge for a few hours before serving. Refrigerate any leftovers – I usually just cover the original pie dish with foil but an airtight container works just fine too.

Happy eating!

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Tarts for days. Grapefruit is the new lemon (at least for today)

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Sometimes, you just need all the citrus. ALL the citrus! Lately I’ve been eating a ton of mandarins and clementines – they have been so delicious and they’re such a great snack!

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But sometimes you need more than just a citrus snack… you need citrus DESSERT. When that happens, I usually gravitate toward lemon curd for it’s bright, citrusy, sunshine-in-my-kitchen scent and taste. But I’ve never actually made grapefruit curd until now, despite loving grapefruit even more than lemon.

I’m not so sure how it translates into photos, but I promise it was incredibly delicious…

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This is definitely going into the rotation. I actually added a slight bit of lemon to bump up the citrus flavor – next time, I might even reduce the honey a bit to really bring out the citrus tang. It makes a great change from lemon curd, and a great tart filling. I had no idea grapefruit and ginger were flavor affinities, but they are! And it’s a match made in gastronomic heaven, at least for those of us who love grapefruit.

By the way, this tart make excellent breakfast. Just a suggestion…

A bit more progress in the SF series, of course.

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Keeping it short and sweet today, and finishing with this to my beloved grandpa who transitioned off this earth plane this past weekend: You are responsible for so many wonderful memories, and for my fierce love of malted milkshakes. Happy travels, you are so, so missed. Om Shanti, Grandpa.

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Grapefruit Curd Tart with Coconut Ginger Crust and Citrus Coconut Cream

Citrusy, relatively light on the dessert-intensity scale, and perfect for the winter season. Dairy free, gluten free, grain free, refined sugar free, paleo if that’s your jam. Full of healthy fats and vitamin c! The crust is a riff on my usual citrus bar crust, but I’ve discovered it makes a good tart shell too. You’ll want to make the grapefruit curd ahead of time, and chill the coconut milk overnight. Yield: 1 9″ pie dish.

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For the curd:

  • 4 egg yolks
  • 3 whole eggs
  • 2/3 c grapefruit juice
  • juice of 1 lemon
  • zest of 2 large grapefruits, about ~1 tbsp zest
  • scant 1/4 c honey
  • 1/4 c coconut oil, solid
  • 1/8 tsp sea salt

In a non-reactive saucepan, combine eggs, grapefruit and lemon juice, zest, honey, coconut oil, and sea salt. Heat over medium-low, whisking constantly. The curd will begin to thicken as it cooks, and usually is as thick as it’s going to get after about 10 minutes. I usually strain mine to get rid of any erroneous bits – a metal strainer over a bowl works just fine; I recommend straining it while it’s still warm. Let cool completely in a bowl sitting in an ice bath, then move to the fridge to chill for at least 4 hours before using (overnight is preferable, which is why I usually try to make this the day before).

For the crust:

  • 1.5 c almond flour
  • 1/2 c unsweetened shredded coconut
  • heaping 1/4 tsp sea salt
  • heaping 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 tsp almond butter
  • 3 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, ginger, and baking soda. Add in vanilla, maple, almond butter, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Once the crust is cool, pour the curd into the crust and bake for 15-20 minutes or until the curd is just set when you jiggle the pan. Let cool completely and chill for an hour or two before topping.

For the citrus coconut cream:

  • 1 can of full-fat coconut milk, chilled overnight in the fridge
  • zest of one grapefruit
  • 1 tsp coconut sugar
  • 2 tsp vanilla extract
  • 1 tbsp grapefruit juice

For topping:

  • candied ginger!

Zest the citrus, and rub the coconut sugar into it until fragrant. Open the can of coconut milk and scrape out the cream that has solidified at the top, leaving the coconut water at the bottom (save it and use it later!). Scoop the cream out into a bowl, add vanilla, coconut sugar-zest, and grapefruit juice, and use an electric mixer to beat into the consistency of whipped cream. Use immediately, or chill for later use.

To serve, top the tart with segmented grapefruit and citrus coconut cream. Don’t skip the candied ginger! It’s awesome. Store any leftovers in the fridge!

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Sometimes, dessert just needs to be an unashamedly sloppy, delicious mess

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This tart is a lesson in what dessert sometimes should be: an aesthetically pleasing, sloppy, delicious mess. Because sometimes dessert should just be eaten out of the pan it was baked or assembled in, with two spoons and happy grins. Or, you could attempt civilized plating (as I did) when you consume it for dessert, with a hasty decant into bowls topped with ice cream. Which is perfectly acceptable. Until the next morning when you peek at the custard tart that’s been hangin’ in the fridge overnight and notice that the custard has decided to attempt an escape outside its proscribed bounds, at which point you decide to eat it out of the pan with spoons. Wise and delicious decision!

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Sometimes, you need a less than perfect dessert. Messy, delicious and less than perfect is exactly what this tart is. You’ve been warned! Indulge accordingly.

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In other news, I completed another year on this earthplane, and celebrated accordingly at Gary Danko! Nowhere else am I going to sit down to a four course dinner with two desserts. Shockingly, I didn’t even need a wheelbarrow to leave…. I consider this a success all around. Thanks to everyone who made my birthday weekend such fun! Y’all are so rad.

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Hmm, what else. It’s officially autumn! Which means apples, scarves, boots, and pumpkin. And baking. Except that the Bay has decided to have a heat wave these last few days, which means baking is totally off the table until it gets back down into the 80s, at least. Since when do I wear a dress and no jacket in San Francisco all evening?! Since never… until yesterday! Reason number one to eat messy, cool, creamy dessert that can be had with minimal baking and heating of the kitchen!

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More drawing! A wee bit of dome practice with the beautiful San Francisco city hall.

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Nighttime cityscapes are so beautiful.

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But back to the food!

This tart presents beautifully but once cut, devolves into a sloppy, delicious mess. But, fear not! Just grab a spoon and eat it straight from the pan. Messy and delicious, just how dessert should be.

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Maple Custard Apple Tart with Almond Crust

Lightly sweet, creamy and an appropriate amount of crust. Refined sugar free, grain free, gluten free, paleo & dairy free with one small swap (coconut oil for butter in the crust). Yield: 1 10″ pie pan of the deep variety; serves as many as you feel like sharing with. Recipe adapted from Hip Foodie Mom, here!

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For the crust:

  • 2.5 c almond flour
  • scant 1/4 tsp fine sea salt
  • 2 tbsp coconut sugar
  • 4 tbsp salted butter (or coconut oil), melted
  • 1 runneth-over tsp vanilla
  • 1 egg white

For the custard:

  • 1.5 c coconut milk (mine was light; use whatever you have)
  • 6 egg yolks
  • 1/2 c pure maple syrup
  • 1/4 c tapioca starch
  • 1/2 tsp fine sea salt
  • 2 tsp vanilla extract

For the apple topping:

  • 2 apples, finely sliced
  • 3 tbsp raspberry jam, thinned with a bit of water and lemon juice

Because the custard needs to sit and chill in the fridge after cooling for at least 2 hours, I made this a day ahead and let it hang out in the fridge overnight. The crust only takes about 15 minutes to bake, so the tart itself comes together quite quickly.

Preheat the oven to 400 and lightly grease a 9 or 10″ deep pie plate with coconut oil or butter. For the crust: in a large mixing bowl, stir together almond flour, salt, and coconut sugar. Add in melted butter or coconut oil, vanilla, and egg white, and stir until combined — I found it more fun and more efficient to use my hands at the end. Press the dough into the bottom of your pie plate of choice, poke the bottom a few times with a fork, and bake for 15 minutes. The crust should be lightly browned. Remove from the oven and let cool completely.

For the custard: in a medium saucepan, heat the coconut milk over medium, until small bubbles begin forming along the egg whites. In a medium bowl, whisk together egg yolks, maple, tapioca starch, and salt. Slowly temper the eggs by pouring the hot coconut milk into the egg bowl in a thin stream, whisking constantly until all the milk is incorporated. Pour this whole bowl of goodness back into the pot that was previously holding the coconut milk, and cook over medium-low heat, whisking constantly, until the custard begins bubble and thicken (you’ll know. it’ll go from watery to thick enough that your whisk makes tracks). Remove from heat, stir in the vanilla, and let sit until cool. Give it a good stir, and store in an airtight container in the fridge if you made it ahead.

Pour the custard into the completely cooled crust. Thinly slice 2 apples of choice, and drop them in a bowl of lemon water to prevent browning while slicing. In a small bowl, thin the raspberry jam with a few tbsp of water and lemon juice (I used the leftover from my apple-soaking water). Fan the apple slices across the surface of the custard, brush with the raspberry jam mixture to prevent excess browning. Cover and refrigerate if not eating immediately!

Keeps well overnight in the fridge, covered, but don’t expect it to stay in one piece! The custard is runny — best advice (and I definitely put this into practice) is to just eat it with a spoon, straight out of the pie plate. For breakfast! Keep any leftovers in an airtight container in the fridge.

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Spinach. On. The. Ceiling?!

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Did I tell you that vaccuum vati found a piece of spinach on the kitchen ceiling the other day? 

Yeahhhh. That happened. How on earth did I manage that?! Welcome to my life: “Hello, my name is Hayley and I am obsessed with spinach!” I toooold you I put spinach where it didn’t belong, but um I had no idea it had gotten on the ceiling..?! I mean, I know I eat it multiple times a day, but that must have been some pretty ferocious chopping. You know, like Chopped Kitchen type of chopping.

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On. The. Ceiling. The mind boggles. 

Anyway.

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Today’s post has nothing to do with spinach and everything to do with apples. Mmm. Appleeesssssss. I feel like the witch in the Wizard of Oz when I say that… 

This tart is simple, good for your body, and good for your soul. It’s not very sweet–if you’re looking for a sweet dessert, this isn’t it. But I like it for a mid-meal snack post workout… or dessert, since I like mine less sweet anyway. I liked it with some added applesauce, and a few pieces of chopped date. It’s gluten free, vegan if you sub out the honey for maple, and contains no refined sugar. Hooray! I made it on a day that was cloudy and overcast, perfect for apples and baking. Simple, beautiful, and good for the soul. 

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And here. Happy Monday, here’s something beautiful! Have a wonderful day :) 

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Apple-Almond Tart 

Recipe lightly adapted from Tales of a Kitchen, here! This makes one full-sized tart/pie, depending on the pan you use. I would recommend a pie pan, as the crust is very crumbly—I don’t think it would come out of a tart pan too well. Next time I make this I think I’ll add dates to the crust instead of honey—I’d like it to be a bit crustier, less crumbly. But still delicious as is! Serves 8. 

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Laze around with me on a cloudy Sunday and produce the following:

  • 1 c oat flour
  • 1 c almond meal/flour (I grind my own from an equal amount of almonds in the food processor)
  • 1/2 c unsweetened, shredded coconut
  • 1 tbsp coconut oil
  • 1 tbsp honey
  • zest of one lemon
  • 3 apples, cored, peel on (I used fuji and daisy girl)
  • 1.5 tsp cinnamon
  • 1/2 tsp vanilla
  • 5-6 tbsp almond meal
  • 2 apples, finely sliced, peel on

Preheat the oven to 375, and lightly grease your pan of choice (I used a pie pan). 

In a large bowl, combine oat flour, almond meal, coconut, coconut oil, honey, and lemon zest. Mash it all together (ideally using your hands, it’s much more fun) until combined. Press the resulting mixture into the prepared pan, making sure it’s evenly distributed. Poke a few holes in the bottom with a fork, and bake for 9-10 minutes, until lightly browned. When done, set it aside to cool slightly.

While the crust is baking, toss cored apples, cinnamon, and vanilla into the food processor (or blender). Blend until a smooth puree is reached. Toss this into a bowl, and stir in 5 tbsp almond meal. If it’s not thick enough and is still a little watery, add another tbsp of almond meal. Pour the filling into the slightly cooled crust, and arrange the finely sliced apples in a pretty pattern (this is very soothing, I found). 

Bake for 30-35 minutes, until your house smells delicious and the apples are a golden brown. Let cool before slicing, and store in the fridge! Excellent with a little extra applesauce, or I’m sure whipped coconut cream would be delicious as well, if you can be that on top of things (unlike me). 

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