sweet and tangy – Whisk Away Kitchen

This tart is made with lemon and mascarpone for a deliciously creamy, citrus-y sweet treat which is the perfect end to any dinner. It has shallow sides, a crumbly, sweet, cookie-like crust, and creamy lemon filling!

This tart requires 2 simple steps.

Make the tart crust. This recipe is great for any tart you’re making. It’s crumbly and sweet with a firm cookie-like texture.

Simply drop the vanilla wafers in a food processor and pulse until crumbly. Next pour the melted butter in and pule until the crumbs are moist.

Press the crumbs into a greased pie pan with a removable bottom. Press firmly into the bottom and up the sides. Bake the crust until lightly browned and set, 10 to 12 minutes.

Or To make things easy, you can use a store-bought tart shell, and then you’ll only need to make the lemon filling.

Make lemon filling. In a clean food processor, blend ricotta, ,mascarpone cheese, eggs, granulated sugar, vanilla and lemon zest and juice until smooth. Pour into the hot tart crust; using a spatula smooth out. Bake until filling is set and browned in spots, 25 to 30 minutes. Cool completely on a wire rack. Just before serving, sprinkle top of tart with crumbled vanilla wafers.

Ingredients

72 vanilla wafers (from a 12-ounce box)
6 tablespoons (3/4 stick) unsalted butter, melted
2 cups ricotta cheese
4 ounces mascarpone cheese or cream cheese, softened
2 large eggs
1/3 cup granulated sugar
2 tablespoons finely grated lemon zest (from 2 lemons)
3 tablespoons lemon juice
½ teaspoon vanilla extract
Crumbled Vanilla Wafers for topping (optional)

Instructions

Preheat the oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from the oven.

In a clean food processor, blend ricotta, mascarpone cheese, eggs, granulated sugar, vanilla, and lemon zest and juice until smooth. Pour into a hot crust in the pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, sprinkle top of tart with crumbled vanilla wafers , if desired.

Ingredients:

Sauce:

4 tbsp honey

2 tbsp soy sauce

1 tbsp white vinegar, distilled

1 teaspoon red pepper flakes

1 teaspoon ginger, grated

1 clove garlic, minced

Salmon

2 salmon filets

Olive oil

Salt & pepper

Instructions

Take salmon out of the fridge, 20 minutes before cooking.

Pat dry with a paper towel and sprinkle with salt and pepper.

In a bowl, whisk together the sauce ingredients.

In a skillet, drizzle olive oil and gear over medium high heat.

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes.

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir.

Remove to plates & drizzle with sauce and serve.

Tip:

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

Tag: sweet and tangy

Lemon Mascarpone Tart

This tart requires 2 simple steps.

Ingredients

Instructions

Honey Garlic Salmon

Ingredients:

Sauce:

Salmon