I adore lemon desserts. This tart uses whole lemons (sans seeds) for the filling. We loved the slight bitterness from the pith. It had a tangy, yet sweet lemon marmalade flavor. The full recipe can be found here.
I didn’t do an nut crust like the recipe states. I had some of Dorie’s Sweet Tart Dough in my freezer from a few weeks ago, so I used that instead. It’s hard to tell from the picture, but I also torched the top of my tart. And you should, too, if you can. I loved the crunchy top with the smooth filling. (Very similar to the Lemon Goat Cheese tart I made a few weeks ago.)
My husband said, “So…these are basically lemon bars.” No, my love. This tart is much more than that. We are going to try it with grapefruit one of these next days. I can’t wait.
It was really good served with leftover (faux) mascarpone from the Tiramisu cake (you’ll see it below).
And now for the Tiramisu cake.
Megan from My Baking Adventures chose what was probably the most popular recipe for last week. I couldn’t find my USB cable for my camera to download the pictures and I had a raging case of tonsillitis, so that’s my excuse for not posting last Tuesday.
I could go on and on about my love of Tiramisu. It was my favorite dessert until I met my friend, Creme Brulee. Now it’s the friend I only see once or twice a year, but still love and have no problem catching up with even though so much time passes between each meeting.
My version didn’t come out as planned. I was sick and didn’t know it. I swear that’s why. :)
I ended up not using all the espresso syrup and booze the recipe called for because my kids wanted to eat it. (Not because I don’t look for every way possible to add booze to desserts. I do because I don’t drink, but have no problems cooking or baking with it.) And I forgot to add the chocolate between the layers. Everything was just slightly off.
I made a 9″ by 13″ cake and cut it into thirds. I like the idea of slicing it into squares.
Oh–and did I mention that I made homemade mascarpone (when I perfect it, I’ll post the recipe) for this, but neglected to follow the directions? I ended up with thick creme fraiche. Not bad, but not as good for the cake. Next time I’ll fork out the dough for the real stuff. It’s hard to find in Utah, but since I made this I’ve found it at two stores.
The verdict all around is that this is a very good cake, but we prefer regular Tiramisu. (I’m still probably going to make it again sometime though.)
For the full recipe for Tiramisu Cake go here.