Tropical Tartlets

Yea!!! Featured Post on one of my fav blogs Eat Yourself Skinny by Kelly!

My last finger food dessert was pretty popular so I decided to do another cute idea.  I love desserts that are portioned already, because sometimes Aunt Sally ignores you when you say "only a small slice" and gives you a serving for 3.  Anyway, these are still dessert and should be eaten conservatively.  Savour eat bite as you chew to extend the food you are consuming.  Another good idea is to not house down the dessert in like three bites, take a bite, take a break, drink some water, take a bite, take a break, maybe even leave some on your plate.  You don't have to eliminate dessert from your life even if you are dieting, just moderation.

These are a bit on the lighter side, because instead of using butter I used heart healthy monounsaturated canola oil.  I also used non fat yogurt as the filling to simulate a custard-like mouth feel.  This was inspired by one of the best desserts I've ever eaten, and it was a lemon custard or pastry filling fruit topped tart from some bakery on Jericho Tpke, it was omg delicious.  The last part of the glaze is optional, but really makes it look professional.

Besides being easy to make, these are perfect for entertaining because they can be left out at room temperature and look really pretty (like most pastry items).  I am not a baker, believe me, you can ask my sister.  I made her these chocolate "cookies" for Christmas and omg they were horrid.  But even if you don't bake, the simple pie crust formula is pretty fool proof. One key is using ice cold liquid and adding only a little at a time.

The pie/tart crust is a great beginning for any tart you are making- you can always substitute different fillings and fruit on top!

Pie Crust

Ingredients

• 3/4 cup of whole wheat flour
• 1/2 cup of white flour
• 1/4 cup of canola oil
• 1/4 cup of triple sec (or any other orange liquor)
• 1/4 cup of coconut water
• Ice
• pinch of salt

Directions

1. Preheat the oven to 350 degrees F.
2. In a food processor or mixer add the flour and salt.  Pulse a couple times to combine.
3. Add the oil, pulse to combine
4. In a measuring cup put the ice, triple sec and coconut water.  (If you don't have or can't find these two ingredients, you can always just use plain water no big deal)
5. Slowly add the liquid as you pulse.  It should start to form a dough.  When it looks crumbly, but coming together pour out on the counter and knead just until it comes together. 
6. Form into a disk shape and wrap with plastic wrap, then refrigerate for at least 30 minutes.
7. Roll it out pretty thin and then using a glass or cutter, cut circles and set aside.  (you might have to collect scraps, roll into a ball and then roll out again to fit more circles)
8. This makes 24 3inch circles.
9. After you cut them, depending if you are using mini muffin tins or regular, I rolled them out a little more so they would fill the tin fully. 
10. Prick the bottoms with a fork so they don't puff up.
11. Bake for 15 minutes.
12. Take out of the tin to cool.
13. Fill with filling of your choice!

 

Tropical Tartlet Filling

Ingredients

• 6 kiwis
• 1/2 pineapple
• 1 lime, zest and 1 tsp of juice
• 1 1/2 cups of non fat plain yogurt (greek yogurt would be best)
• about 24 mint leaves
• apricot jam or preserves
• 1 tbsp of coconut water (or regular water)

Directions

1. First prep all your fruit, cut into small slices/pieces.
2. Take a strainer, bowl and paper towels- put the strainer in the bowl and line the strainer with paper towels, pour the yogurt on top of the paper towel (don't worry it will come off cleanly later) to drain. Set in the fridge for about 1 hour (at least), you need it really thick.
3. When the cups are ready, take the yogurt out and put into a bowl, stir in lime zest and juice.  Stir to combine. (If this is too tangy for you, you can always add a sprinkle of sugar, but the sweet fruit will help balance it out)
4. In a small pot add 1/4 cup of apricot jam and the water, heat until thick like a glaze.
5. Fill each cup with about 1 tbsp of yogurt and top with the fruit and then brush the glaze on the fruit. 
6. Top with a mint leaf and enjoy!

Bleu Cheese, Bacon and Tomato Crostata

This recipe was inspired (and requested by) my friend Adam Lombardi who is working on DA Brown's reelection campaign.  So this recipe is nicknamed the Campaign Crostata.  Something to help keep you going after long hours of hard work and dedication.  A Red,White, and "Blue" dish for politicians and non-politicians alike.  Crostatas are usually shaped into a circle, but I thought it would be fun and symbolic to shape it into a star.  Even if you have no political agenda, you can enjoy this salty crusty dish anytime! And the Fourth of July is coming up- perfect for entertaining on such a joyous occasion. This recipe might look a little intimidating and long but it really is easy.  And the best part is that if you know how to make the crust you can put ANYTHING in this crostata- even make a sweet dessert variation. So try your own version! And let freedom reign ;)

Ingredients

Dough

· 1 c flour

· ½ c cornmeal

· ½ tsp salt

· 3 tbsp COLD butter- cut into small pieces

· 1 ½ tbsp lemon juice

· ½ c cream cheese

· 3 1/2 tbsp cold water

Filling

· 8 slices of bacon

· 1 cup of bleu cheese

· 1 onion

· 1 garlic cloves

· 3 small sprigs of fresh thyme

· Salt, pepper

· 1 tbsp balsamic vinegar

Topping

· 2-3 small tomatoes, sliced

· 1 egg- beaten for egg wash

1.  Preheat oven to 400 degrees. Place bacon on a baking sheet/rack and throw in the oven until brown and crispy- Time will vary; just keep an eye on it.

2.  Slice your tomatoes and put into a strainer/colander and cover with kosher salt.  This will help draw out a lot of moisture so the tomatoes won’t make the crust soggy. When you are ready to use just rinse quickly and shake dry as much as you can.

3.  In a food processor* combine the flour, cornmeal and ½ tsp salt. Pulse to combine. Add the butter and pulse until the mixture looks like a coarse meal. In another small bowl combine the lemon juice and cream cheese and then add to the food processor- pulse a few times. Add the water and pulse until the mixture is moist – but doesn’t form a ball- you still want it crumbly. Take out the dough and place on a sheet of plastic wrap, shape into a dish, cover it up with the plastic wrap and pop in the fridge for about 20 mins.

*If you don't have a food processor, you can always whisk the dry ingredients, then work the butter in quickly with your fingers-work it into the flour by rubbing it in- make sure the butter is super cold- it will start to look like parm cheese, work the cream cheese mixture in with a whisk, same with the water step. Basically if you don't do it with a food processor it's not the end of the world- this isn't exactly formal baking

4.While you wait for the dough- in a small sauce pan get some oil hot and then add the chopped onion and garlic. Heat should be medium, medium low- try not and burn it. Add salt, pepper & thyme.  When that is all cooked turn off the heat, add the balsamic vinegar, and set aside to cool for now.

5.  When the bacon is done, crumble it and add to saucepan with the onion mixture.  Keep the oven on.

6.  Get your dough out and roll into a thin sheet on top of some parchment paper (believe me you're going to want to use this parchment paper, it makes moving it SO much easier)- I made my dough too thick the first time and I wound up having to cook the crostata for a really long time- so roll it thin. I formed mine into a star shape but the easiest way is a circle, so if you don't want to get fancy you can just roll into a circle- the ends are going to be cracking and not perfect, leave them that way it adds to the rustic look of the dish.

7.   Add the cheese to the onion mixture and stir to combine. Then top the dough with it.  Leaving about an inch around the edges so we can fold over the edges and complete the crostata.  Before you fold the edges over, top the filling with the tomato slices. Fold edges over and move the crostata (with the parchment paper) to a baking sheet.  Take the beaten egg and brush all over the dough (this is called an egg-wash).  Then bake until the crust is golden brown and delicious (about 20-25 mins).