Apple Cinnamon Muffins

Apple Cinnamon Muffins

Apple Cinnamon Muffins

 

Apple Cinnamon Muffins scream fall! The smell of apples and cinnamon coming from the kitchen on a Saturday morning will delight the entire family.

Of course these muffins are gluten free and made with our favourite healthy flour blend, Peetz S.M.A.R.T Blend.

Flour for Apple Cinnamon Muffins

For a fun outing, why not take the kids to an apple farm, where they can pick their own apples?

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Servings 12 Muffins

Ingredients
  

  • 1 ½ cups apples diced
  • 1/2 cup granulated sugar
  • 2 cups Peetz S.M.A.R.T Blend
  • 1/3 cup light brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 cup almond milk
  • 1/2 cup butter melted
  • 3 large eggs beaten
  • 1 large apple sliced thin

Instructions
 

  • Preheat the oven to 375 F.
  • Line a 12-cup muffin pan with liners.
  • Combine the apple slices and the sugar in a medium bowl. Let rest for 5 minutes.
  • In large bowl combine the Peetz S.M.A.R.T Blend, brown sugar, baking powder and cinnamon.
  • In a medium bowl, whisk together the almond milk, melted butter, and eggs.
  • Pour the liquid ingredients into the dry and stir with a wooden spoon.
  • Distribute the batter evenly between the 12 muffin cups.
  • Give the apple a good push into the top of each muffin. The apples will pop up when baked.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.

Which apples are the best apples for baking?

For baking, you will need to find an apple that holds its shape in the oven. Some of the best varieties to look for include:

Granny Smith

Golden Delicious

Pink Lady

Honey Crisp

Cortland

Save apple like MacIntosh for apple sauce.

Read about Canada’s long tradition of apple growing in Canadian Geographic.

 

Apple Cinnamon Muffins

 

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos is a recipe we crafted at Peetz.  Our customers asked for ideas on how to use S.M.A.R.T Blend Flour Tortillas in a delicious meal idea. This is the result.

Don’t worry our vegan friends. We haven’t forgotten about you! Keep checking back for new recipe postings on our Enjoy Peetz Blog.

In the meantime, be sure to check out our recipe for Vegan Gluten Free Flour Tortillas.

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos

Ingredients
  

  • 1 1/2 pound whole flank steak
  • 2 limes juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cilantro
  • 1/4 teaspoon salt
  • 1 tablespoon Peetz S.M.A.R.T Blend
  • 2 tablespoons olive oil, for the grill  for the grill
  • 1 1/2 pound whole flanksteak
  • 3 avocados sliced
  • 4 limes cut into wedges
  • 1 recipe 1 batch Peetz Tortillas

Instructions
 

  • In a large bowl, combine the lemon juice, spices, and Peetz S.M.A.R.T Blend. Whisk.
  • Place the steak in the bowl and coat both sides.
  • Refrigerate for 1-4 hours, while turning occassionally.
  • Meanwhile, place a caste iron grill over medium heat.
  • Once it heats up, brush it with olive oil.
  • Add the steak and cook on both sides for a total of 9- 15 minutes depending on desired doneness.
  • Remove from pan and let cool on a cutting board.
  • Holding the knife at a 45-degree angle slice across the grain.
  • Plate on a large platter, with avocados, lime wedges and tortillas, so everyone can build there own.
  • Serve (red) tomato or (green) tomatillo salsa in bowls to accompany the Steak Avocado Fajitas.

What is a flank steak?

A flank steak is a long piece of meat that measures between 1/4 inch at one end and up to 1 1/2 inches at the other.  A full flank steak will weigh about 1 kilo or just over two pounds.

How can I ensure successful cooking of Steak Avocado Soft Tacos?

Prior to marinating, pierce the steak all over. This allows the steak to really absorb the marinade.

Also, Canada has the best beef is the world. Shop Canadian!

Can I BBQ the steak instead?

Yes, of course! If the season in right, or you don’t mind standind outside in the winter, then go for it!

How can I stop avocados from turning brown?

A squeeze of lime juice is really all you need!

Shop Peetz S.M.A.R.T Blend now!

Steak Avocado Soft Tortillas

Classic Blueberry Muffins

Classic Blueberry Muffins

Classic Blueberry Muffins

Classic Blueberry Muffins are a favourite morning treat, served warm and fresh from the oven.

With Peetz S.M.A.R.T Blend, you can enjoy gluten free Classic Blueberry Muffins. These muffins are not only delectable but taste good too. And they are full of healthy fibre.

We don’t mean to be opinionated about the blueberries we use in our Classic Blueberry Muffins. It’s just that we really do prefer wild blueberries!

Classic Blueberry Muffins

Classic Blueberry Muffins

Ingredients
  

  • 2 cups Peetz S.M.A.R.T Blend
  • 2 tablespoons baking powder
  • 1/4 teaspoon cardamom
  • 1/2 cup butter or Earth Balance Buttery Sticks
  • 1/2 cup granulated sugar
  • 3 eggs beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond milk
  • 1 cup blueberries fresh

Instructions
 

  • Preheat the oven to 375 F.
  • Place liners in a 12-cup muffin pan.
  • In a medium bowl, combine the Peetz S.M.A.R.T Blend, baking powder and cardamom. Whisk.
  • In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar.
  • Add eggs one at a time and beat.  
  •  Add vanilla and almond milk. Beat for 30 seconds.
  • Remove the bowl from the stand.
  • Add the dry ingredients and stir with a wooden spoon.
  • Fold in the blueberries.
  • Distribute the batter evenly between the 12 muffin cups.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.

When is blueberry season in Canada?

Blueberry season runs from July to September. According to Agriculture Canada, blueberries make up 59 per cent off all fruits grown in Canada! And Canada is the second largest producer in the world.

Blueberries come in two types. High bush blueberries are the most common. These are mainly farmed in British Columbia. Lowbush or wild blueberries are grown in abundance in Quebec, and Eastern Canada.

What are the health benefits of blueberries?

Just one cup of blueberries contains:

  • 4 grams of fibre
  • 24 per cent of the RDI of vitamin C
  • 36 per cent of the RDI of vitamin K
  • 25 per cent of the RDI of manganese
  • Blueberries are high in antioxidants.

What are Earth Balance Vegan Buttery Sticks?

This is a butter substitute made with a blend of oils including palm fruit, canola, olive oil, flax, and soybean oils. It is sold in bricks like butter and can be used in the same way.

 More Information About Cardamom

Cardamom has an intense sweet flavour. The plants are part of the ginger family.

Cardamom is used in both savory and sweet dishes. There are two kinds—black and green. The green version can be lightened to make it white. The green variety also known as Elettaria cardamomom, is the kind that is regularly available on grocery store shelves and is used in sweet dishes.

Try buying whole pods of cardamom and grinding them yourself. You will be rewarded with a much more fragrant spice!

First, toast green cardamon pods in a dry skillet over medium high heat.  Second, remove the pods and allow to cool fully. Next, remove the seeds and grind.

Only grind small amounts, because freshly ground cardamon looses its flavour quickly.

What can I use if I don’t have cardamon?

In our Classic Blueberry Muffins recipe, you can replace cardamon with 1/8 teaspoon each of cinnamon and ground ginger. You can also substitute with ¼ teaspoon cinnamon, on its own.

Can I substitute the almond milk?   

Yes. You can use regular milk, coconut milk, rice milk, soy milk or oat milk.

Almost out of Peetz S.M.A.R.T Blend? Shop now!

Classic Blueberry Muffins

Roasted Peach Tart

Roasted Peach Tart

Roasted Peach Tart

Roasted Peach Tart uses delicious, fresh, seasonal peaches. Many pastry chefs wait all year for peach season, refusing to use frozen. We think they have a point!

In our recipe, peaches are blanched to remove the skin. Next, the peaches are pitted, and sliced.

A cake-like batter rests in a sweet cookie crust. The peaches are then placed in a circular formation and the whole tart is ready to bake. The batter rises as the peaches roast.

The result is sublime!

You will need one recipe of Gluten Free Tart Dough.

Roll this into a 9-inch tart shell. Then, fully chill.

Let’s begin making Roasted Peach Tart!

Roasted Peach Tart

Roasted Peach Tart

Ingredients
  

  • 7 or 8 peaches medium sized
  • 1/2 cup granulated sugar
  • 4 tablespoons butter, unsalted cut into small pieces
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup Peetz S.M.A.R.T Blend
  • 3/4 teaspoon baking powder
  • 1 9 inch tart made from Gluten Free Tart Dough unbaked and chilled

Instructions
 

  • Preheat the oven to 375 F.
  • Bring a large pot of water to a rolling boil.
  • Blanch the peaches to removethe skin. (See Tips and Tricks below recipe!)
  • Set peaches aside to cool.
  • Meanwhile, in the bowl of a stand mixture fitted with a paddle attachment, combine the sugar and butter until well blended.
  • Add the eggs one by one.
  • Next, add the yolk. Continue to beat until it the batter comes together.
  • Add the flour and baking powder and mix until combined.
  • Remove the tart shell from the refrigerator. Dock the bottom ( See Tips and Tricks below!)
  • Smooth the cake batter into the bottom of the 9-inch tart evenly.
  • Cut the peaches in half and remove the pit.
  • Cut each peach half in half again.
  • Press each peach half, cut side down, into the cake batter, starting at the perimeter of the of the tart crust.
  • Continue to use all the peaches, placing in a circular fashion.
  • Bake in the oven on the lowest rack for about 20 minutes.
  • Sprinkle the peaches with the remaining sugar.
  • Bake an additional 10-15 minutes, until the peaches begin to caramelize.

Tips and Tricks 

What’s the best way to pick a peach?

Look for peaches that are a golden peach in hue, with a glowing blush. Peaches should have a fresh peachy smell.

Buy peaches when they are a bit firm in your hand unless you want to use them right away. In this case, buy the peaches when they are a bit softer.

How to blanch peaches.

Here are the steps. Blanching makes it easy to remove the skin, while leaving the juicy flesh.

  1. Wash the peaches and remove the stem and leaves.
  2. Set up a cold-water bath, by adding ice water to a large bowl.
  3. With a paring knife, cut an “x” at the bottom of each peach.
  4. Submerge the peaches into the boiling water for 30 seconds.
  5. Remove with a slotted spoon.
  6. Immediately plunge the peaches into the cold water.
  7. Peel the skin off with your hands and set the peaches aside.

How to dock a crust.

“Docking” a crust simple means to poke holes in it. The easiest way to do this is with a fork. Pick the bottom of the tart shell multiple times. This will allow for the steam to escape while baking in the oven.

Roasted Peach Tart

 

 

 

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas are also dairy free! We just ran out of room in the title!

Vegan Gluten Free Flour Tortillas

This recipe is an adaptation of our S.M.A.R.T Blend Flour Tortillas. To create it we took a classic flour tortilla recipe. Then, we replaced the wheat flour with Peetz S.M.A.R.T Blend containg Sorghum, Millet, Arrowroot, Brown Rice and Tapioca flours.

Vegan Gluten Free Flour Tortillas

Next, we took the recipe and adapted it further by replacing the milk with coconut milk and the lard with all vegetable shortening.

Fresh tortillas are so much more delicious than store bought. Happy Baking!

S.M.A.R.T Blend Flour Tortillas

Vegan Gluten Free Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups coconut milk full fat, in a can
  • 1/3 cup vegetable shortening, cut into small pieces

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.  
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.    
  • Pour into flour mix. Stir until the dough begins to come together.    
  • Sprinkle a little bit of Peetz S.M.A.R.T Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.
  • Roll each piece into a ball.  
  • Place balls on a parchment lined baking sheet and cover with plastic.  
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.

Can I freeze these tortillas?

Yes, this recipe for tortillas freezes very well. Here is how to do it.

First, place each tortilla between layers of parchment paper. Then, stack one on top of another. Next, place the whole stack in an airtight freezer bag.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

Remove as many as you need from the freezer. The parchment paper ensures that you only need to peel of the number of flour tortillas that you need.

Place the tortilla in the fridge until thawed.

Do you have a gluten free flour tortilla recipe that is more authentic?

Yes, we have our S.M.A.R.T Blend Flour Tortillas recipe. Here we have kept the same authentic ingredients that they use in Mexico, but replaced the wheat flour with our unique blend.

Vegan Gluten Free Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas takes a classic flour tortilla recipe and replaces wheat flour with gluten free grains.

S.M.A.R.T Blend Flour Tortillas

 

Peetz S.M.A.R.T Blend contains a list of healthy grains  including:

S for Sorghum a healthy ancient cereal grain.

M  for Millet a  high protein milled grain

A for Arrowroot an easily digestible flour used as a thickening agent.

R for Rice. The brown nutrition packed kind!

T for Tapioca flour made from the Brazilian cassava root.

S.M.A.R.T Blend Flour Tortillas

This recipe makes a smaller 7 inch flour tortilla, so it is easier to roll out. Let’s start making some tortillas!

S.M.A.R.T Blend Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/3 cup lard cut into small piece

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.    
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.
  • Pour into flour mix. Stir until the dough begins to come together.
  • Sprinkle a little bit of Peetz S.M.A.R.T Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.     
  • Roll each piece into a ball.   
  • Place balls on a parchment lined baking sheet and cover with plastic.
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.

Can I freeze these tortillas?

Yes, you can! Here is how.

Place each tortilla between parchment paper and layer them on top of one another. Then, place the stack in an airtight freezer bag. This freezing method allows for removing and using only the amount you need each time.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

When you are ready to use the flour tortillas, take out as many as you need and place them in the refrigerator.  Once thawed use them in any recipe you like.  Or eat them as your bread side dish.

Can I make these tortillas vegan?

Yes. Try our Vegan Gluten Free Flour Tortillas recipe.

How about dairy free?

Our Vegan Gluten Free Flour Tortillas recipe is also dairy free. We just ran out of room in the title!

S.M.A.R.T Blend Flour Tortillas

Classic French Lemon Tart

Classic French Lemon Tart

Classic French Lemon Tart

Classic French Lemon Tart is always a hit!

You will need one recipe of Gluten Free Tart Dough using our own Peetz S.M.A.R.T Blend. Then, roll it into a 9-inch tart shell. It will need to be only partially baked (as the lemon filling will be added and then the tart will be baked again). But, remember to allow the crust to cool completely, before adding the lemon filling.

A  Classic French Lemon Tart needs to be baked carefully. Read about how to prevent your lemon tart from cracking. This simple guide is located in our Pastry Chef Tips and Tricks below the recipe

Classic French Lemon Tart

Classic French Lemon Tart

Servings 1 9 inch Tart

Ingredients
  

  • 2 teaspoons lemon zest
  • 3 large lemons juiced
  • 3 large eggs
  • 1/2 cup sugar
  • 3 tablespoons unsalted butter optional
  • 1 9-inch tart made from Gluten Free Tart Dough partially baked, and cooled

Instructions
 

  • Preheat the oven to 325 F.
  • Fill one-third of a medium sized pot with water.
  • Bring the water to a simmer.
  • In a medium bowl add in lemon zest, juice, and eggs. Whisk.
  • Add the sugar and butter.
  • Place the bowl on top of the simmering water.
  • Whisk until the sugar and butter are melted.
  • Remove from the heat.
  • Place the lemon filling into the Gluten Free Tart.
  • Bake in the oven for about 8 to 10 minutes.
  • Cool and serve!

Pastry Chef Tips and Tricks

 

Why did my Classic French Lemon Tart crack in the middle?

There are several reasons why this can occur.

The oven temperature was too high.

This tart is set to bake at 325 F. If your oven is not calibrated properly, it can really mess up this dessert. Invest in an oven thermometer to ensure a proper read.

The tart was over cooked

Keep a watchful eye on your tart. Do not overcook it. Otherwise, it will split. Bake it just until it still jiggles a bit in the centre. It will set once it is removed from the oven and has time to cool.

The tart was too warm when you removed it from the tart round.

Treat this tart with slow and gentle care. Let it cool down first.

How long does lemon tart last in the fridge?

You can place this lemon tart in the fridge over night if you need too, but sadly… it will crack! You can still eat it and hide the cracks with whipped cream or fruit. But it is really at its best the day it is baked.

 

 

 

 

Lemon Meringue Tart

Lemon Meringue Tart

Lemon Meringue Tart

Lemon Meringue Tart is such a classic. Or at least lemon meringue pie is! In this recipe we are using our Gluten Free Tart Dough as a base to envelop citrusy lemon curd. It’s a little less sweet than your regular lemon curd as it needs to balance the sweet fluffy meringue.

Lemon Meringue Tart

Be sure to read the tips below the for success. It can be a bit tricky to make!

Lemon Meringue Tart

Lemon Meringue Tart

Servings 1 9 Inch Tart

Ingredients
  

  • 1 9 inch tart shell, made with Gluten Free Tart Dough fully baked
  • 4 large egg yolks at room temperature
  • 1/2 cup granulated sugar
  • 2.5 large lemons juiced
  • 1 tablespoon lemon zest
  • 2 tablespoons butter (optional)

For the Meringue

  • 5 large egg whites
  • 1/2 cup sugar
  • cream of tartar just a pinch!

Instructions
 

  • To make the lemon curd, beat together the egg yolks and sugar, in a medium saucepan.
  • Pour in the lemon juice and zest.
  • Stir continually and place the saucepan over medium-low heat.
  • Continue stirring until the mixture is thick enough to coat the back of a spoon.
  • Strain mixture into a shallow pan and discard the zest.
  • Allow the mixture to cool slightly.
  • Then, add butter if using, and whisk.
  • Next, place plastic wrap over the lemon curd, directly on the surface.
  • Cool to room temperature.

To Make the Meringue

  • Then to make the meringue, bring a medium pot of water to a simmer.
  • Place the egg whites and sugar in a medium bowl and whisk.
  • Set eggs over simmering water.
  • Whisk until the mixture thickens and reaches 160 F on a thermometer.
  • Then, place the egg whites in the bowl of an electric mixer, fitted with a whisk attachment.
  • Add cream of tartar.
  • Whip on high speed until soft peaks form.

To Assemble:

  • To assemble, smooth the lemon curd into the tart evenly.
  • Swirl meringue decoratively over the tart, making sure to spread right to the edges.
  • Since this meringue has already been cooked, set it under the broiler for 2 minutes just to get a little colour.
  • Serve immediately.

Why is plastic wrap placed directly on top of the curd?

This is to prevent a skin from forming.

Why is the lemon curd kept warm and not refrigerated?

This helps the meringue to adhere to the filling better than placing it on a cold surface, as long as a a skin has not formed on the curd.

 Is cream of tartar gluten free?

Yes, it is! Cream of tartar is from tartaric acid. This is the sediment from wine making, so essentially it come from grapes. Then, this is mixed with potassium hydroxide.

One brand we would suggest is McCormick’s as they list everything on the label.

How can I tell when meringue reaches soft peaks?

When you pull the whisk attachment out, the meringue will pull back.  There should be a peak in the meringue that tips over slightly. It basically means that the egg whites are fluffy enough to hold their shapes.

What causes meringue to get watery ?

This can be caused in the preparation of the meringue. If eggs are overwhipped or contain too little sugar, weeping can be a direct result.

In the baking process meringues may weep if they  are “cooked” afterwards. However, the meringue in this recipe is more stable because it has been “precooked” and then placed under the broiler for mere moments.

However, meringue is prone to absorb moisture from the air. So, even though this is often served on summer days, it may be better to make another dessert on a humid or rainy day, such as Chocolate Crusted Lemon Tart, or Chocolate Strawberry Tart.

What kind of meringue is this?

This is a Swiss meringue.

Should the Lemon Meringue Tart be refrigerated?

Refrigeration can also cause meringue to weep, especially if it is warm when refrigerated. If you must refrigerate, keep the tart out for a couple hours before doing so.

Lemon Meringue Tart is never quite as good after it is refrigerated, so try to enjoy most of it while fresh from the oven. Invite friends over if you need to!

Lemon Meringue Tart

 

Chocolate Strawberry Tart

Chocolate Strawberry Tart

Chocolate Strawberry Tart

Chocolate Strawberry Tart utilizes everyone’s favourite summer fruit— strawberries! Every June the berries ripen as a sign of the approaching season.

Chocolate Strawberry Tart

This recipe uses chocolate ganache. Ganache, a mix most commonly made with 35 per cent cream and chocolate, is used to make so many things. Think: chocolate truffles, glazes, and icings.

Replacing the Cream

For our Chocolate Strawberry Tart, we have replaced the cream with coconut milk. This is the kind in the can, not the kind you find in the beverage aisle. It needs to be full fat and thick enough to substitute for the dairy.

A Versatile Dessert!

This dessert starts with one recipe of our Chocolate Tart Dough or Gluten Free Tart Dough. Choose whichever one you like, as both are gluten free and made using Peetz S.M.A.R.T Blend.

Chocolate Tart Dough

Prebake the tart fully. Once the chocolate ganache is made on the stovetop, it goes into the tart and only requires refrigeration to set.

chocolate strawberry tart

Chocolate Strawberry Tart

Servings 1 9 inch tart

Ingredients
  

  • 1 9 inch tart fully baked
  • 1/4 cup strawberry preserves
  • 1 cup coconut milk in a can full fat
  • 1/2 pound chocolate chips bittersweet
  • 1 cup strawberries for decorating

Instructions
 

  • Spread the strawberry preserves evenly along the bottom of the 9-inch chocolate tart.  
  • Meanwhile, place the coconut milk in a small pot and bring to a boil.
  • Have the chocolate chips ready in a stainless steel or glass bowl.
  • Pour the hot coconut milk over the chocolate. Let set for 1 minute.
  •  Gently whisk until the chocolate and coconut milk are combined and smooth.
  • Pour the chocolate ganache into the tart. Let rest until room temperature.
  • Refrigerate until set.
  • When ready to serve, decorate the tart with fresh strawberries.

What kind of fruit goes dark with chocolate?

Besides strawberries you can add raspberries or black berries. When cherries are ripe and in season, split each in half and pit them. Decorate the the tart by cascading cherries around the edges cut side up.

Another option is to add lovely apricots, when in season. Use the same method as the cherries for pitting and then decorating.

Also, try dried apricots, cut into strips. Dried cherries and cranberries are also lovely and add a hint of colour and texture.

What kind of tea can I serve with this? 

Depending on the kind of fruit you use to accentuate the chocolate, be open to experimentation.

Mint tea is also a good option.  If your palate moves toward spicy try a black tea with a chai blend.

And what about an alcohol?

Choose from a variety of ice wines and dessert wines. You can even skip the sweeter wines and try a pinot noir.

For a fruity flavoured alcohol such as Grand Marnier, for a hint of orange or a berry based liquer.

 

Chocolate Strawberry Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart is a hybrid dessert of citrusy lemon wrapped in a crisp cocoa crust. Here we’ve added a bit more sweetness to the lemon to offset the acidity of the crust.

The tart is a twist on the Classic French Lemon Tart. It is baked in the oven, unlike a Lemon Meringue Tart, where the curd is mixed on the stovetop.

You’ll need one recipe Chocolate Tart Dough rolled into a 9-inch tart shell. It will need to be only partially baked and cooled before you move on to making the lemon filling.

French Lemon Tarts require delicate baking, so the top does nor split open. But, even it does, that’s okay! Just decorate your tart with any fruit you like. No one will notice, and it will still taste divine!

The Chocolate Tart Dough crust holds up extremely well when using Peetz S.M.A.R.T Blend. So, don’t be afraid to assemble your creation ahead of time.

Chocolate Crsuted Lemon Tart

Chocolate Crusted Lemon Tart

Servings 1 9-inch Tart

Ingredients
  

  • 3 lemons juiced
  • 2 teaspoons lemon zest
  • 3 eggs large
  • 3/4 cup sugar
  • 3 tablespoons butter (optional) unsalted
  • 1 9-inch tart made from Chocolate Tart Dough, partially baked, and cooled
  • fresh fuit any kind you like, to decorate

Instructions
 

  • Preheat the oven to 325 F.
  • Fill one-third of a medium sized pot with water.
  • Bring the water to a simmer.
  • In a medium bowl add in the zest and juice.
  • Next, whisk in the eggs.
  • Add the sugar and butter (if using)
  • Place the bowl on top of the simmering water.
  • Whisk until the sugar and butter are melted and the mixture is smooth.
  • Remove from the heat, strain out and allow to cool.
  • Place the lemon filling inside the ChocolateTart.
  • Bake in the oven for about 8 to 10 minutes.
  • Cool the tart completely.
  • Garnish with fresh fruit.

Tips for Making Chocolate Crusted Lemon Tart

Place the lemon tart on a baking sheet, before placing in the oven. This will ensure there will not be any spills in the oven!

Bake just until done! Give the pan a bit of a shake to check for doneness. The centre should wobble just a bit. It will firm up once it is removed from the oven and cools down.

Remove tart shell from the baking sheet, before placing it on a baking rack. This will help the tart cool down easier.

Which beverages can I serve with this dessert?

Great question! For a hot beverage try a variety of teas. We are partial to Lady Grey.

Why do we like this tea? 

Lady Grey is a variation of Earl Grey tea which is a trademark of the Twining Tea company.  While Earl Grey is a black tea flavoured with bergamot, an essential oil, it also contains the addition of both lemon and orange peel! So, it is rather perfect with this dessert.

What? No mention of wine?

Of course, we have a wine selection as well. And it is Canadian!

wine

Try Henry of Pelham Special Select Late Harvest Vidal VQA. 

This wine has a beautiful amber colour with the sweet fragrance of Niagara peaches and a note of citrusy lemons.

Chocolate Crusted Lemon Tart