I finally got a pumpkin. It was being thrown away, because the owners didn't have the time or desire to process an ornamental pumpkin into a cooked product. I understand, it can be messy. The reward however is the batch of warm roasted pumpkin seeds that you can enjoy, along with a mountain of delicious and nutritious food. I am not going to cook my pumpkin today, because I want to look at it for a month or so. However, I did buy some delightful persimmons at the market today, and am making a persimmon tart. <3 The filling is cheesecake like, decadent and tart with the addition of goat cheese. Persimmons are added after cooking, because they're already soft and pulpy, and it would be a shame to have them shrivel and discolor in the oven. Enjoy this tart chilled.
Ingredients 1/2 cup soft plain goat cheese (or ricotta if you don't like goat cheese) 1 tablespoon lemon juice 1 tablespoon lemon zest 1 pinch salt 5 egg yolks 1 package room-temp cream cheese 1.5 cups sweetened condensed milk 3 large, and very ripe persimmons sliced Crust 1 3/4 cup oats, pulverized into a flour 1/2 cup butter 1/2 teaspoon salt Directions To begin, beat all the ingredients except the persimmons and crust ingredients. The mix should be smooth and without lumps. Next, prepare the crust, add the pulverized oats and butter and salt together. Press into a pie tin. Pour mixture onto crust. Heat the oven to 375. Bake for 25-30 minutes until set, but not brown. Remove and cool. Lay on persimmon slices in preferred arrangement. Serve.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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