Hello all,

I have sat down in front of my computer screen for hours trying to figure out what to write after the massacre in Uvalde, Texas. I cannot even imagine the pain of all the families that lost children and loved ones. I am heartbroken. The gun violence in the US is endless and senseless. There is no proper way to lead into this recipe so I am going to borrow the words of Sam Sifton from his New York Times column yesterday.

“Food plays a central role in our reaction to tragedy, to death and grieving. It’s why casseroles appear on the doorsteps and countertops of those experiencing it, why we feel the urge to roast chickens or assemble lasagnas when the news is grim. Food is comfort of a sort, and fuel as well, for anger and sorrow alike. We cook to provide for those we love and for ourselves. In the activity itself we strive to find relief, strength, resolve.” - Sam Sifton, New York Times

There is much grieving in this world right now.

Be safe. Hug the ones you love.

Love to all,

Aran

Lemon Coconut Cream Tart

This is a creamy and slightly sour tart with a press-in crust made with GF graham-cracker crumbs. I used store-bought crackers from Schar as this recipe was part of a celiac awareness campaign I did for them this month, but you can make your own or purchase another brand. 

A few notes about this recipe:

- I finished the tart two different ways. (I am only including a photo for one. The version with the brûlée top was only captured on video, which this platform doesn’t support. You can watch the torching on my IG post). Dust the top of the tart with powdered sugar and caramelize it with a blow torch or top it with whipped coconut cream and passion fruit. See method below. 

- Unfortunately, I haven’t tried to veganize this recipe yet, but if I am going by experience and initial instinct, I think it would work well using really-well blended silken tofu. I think 1/4 cup (55 g) per large egg is a good place to start (remember an egg yolk is about 20-25 grams). 

Makes one 9-inch tart

For the crust

12 ounces (340g) gluten-free grahams crackers

2 tablespoons sugar

1/3 cup (80 g) melted coconut oil

1.     Preheat oven to 375F. 

2.     Combine the graham crackers and sugar in a food processor and pulse until you have fine crumbs. Add the coconut oil and pulse until you have a sandy mixture. 

3.     Evenly spread the crumb mixture inside a 9-inch tart pan with removable bottom. Press up the sides of the mold and the bottom. Place the pan on a baking sheet and bake for 5 minutes until golden brown. Set aside while preparing the filling.  

For the lemon-coconut cream

1/2 cup (100 g) sugar

1 tablespoon finely grated lemon zest

2 large eggs

2 large egg yolks

1/2 cup (110g) freshly-squeezed lemon juice

3/4 cup (170 g) coconut cream, plus more for topping

Passion fruit pulp, for topping (optional)

Chopped pistachios, for topping (optional)

Powdered sugar, sifted for topping

1.     Reduce oven temperature to 350F.

2.     In a medium bowl, rub the sugar and zest together until very fragrant and sugar feels sandy. Add eggs, yolks, lemon juice, and coconut cream and whisk until smooth. 

3.     Pour the cream over the crust and bake for 30 minutes or until the center is set and doesn’t jiggle when you lightly shake the pan. Let the tart cool to room temperature and then refrigerate for at least 2 hours before serving. 

To serve with coconut cream. 

Chill some coconut cream for at least 4 hours and whip  until you have soft peaks. Top the tart with coconut cream, passion fruit pulp, and chopped pistachios. Serve immediately.

To serve brûléed.

Dust the entire top of the tart with a generous amount of powdered sugar. Using a blow torch, caramelize the sugar beginning around the edges and working your way to the center. Dust the top with powdered sugar once again and continue torching. I did this three times until I had a crackling layer of caramelized sugar over the top. Serve the tart immediately. If you refrigerate the tart after caramelizing, the sugar will soften.