I've had to slow down this past month with working out, however my sweet tooth has remained. Summer mango and strawberries have been my best friend. I think Naja is either going to love them or hate them once she gets to taste them! I made this strawberry tartlet as a light dessert option that was easy, lasts a while, and most important - DELICIOUS!!!
Source: Adapted from Smitten Kitchen Blog
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1/4 cup whole wheat flour, or graham flour if you can get it
3/4 teaspoon cinnamon
1/2 teaspoon salt
Pinch of ground cloves
1 stick unsalted butter, softened
2 tablespoons light brown sugar
3 tablespoons plus 2 tablespoons granulated sugar
2 tablespoons honey
1 1/2 teaspoons molasses (you can swap this with additional honey, if desired)
3/4 pound strawberries, thinly sliced
1 1/2 tablespoons fresh lemon juice
1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
2 tablespoons confectioners’ sugar
1 teaspoon finely grated lemon zest
In a bowl, whisk both flours with the cinnamon, salt and cloves. Beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed on an electric mixer until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated. Pat the dough into a disk, cover with plastic and refrigerate until firm, about 1 hour. SS: My dough probably needed to be in the fridge a bit longer - it was somewhat sticky, I just made it work.
Preheat the oven to 350 F. Line 2 large baking sheet with parchment paper. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch oval cookie cutter, stamp out your bases. SS: I just used a glass - old school. Reroll the dough scraps if necessary. Transfer the grahams to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges. Let cool on the pans for 5 minutes, then transfer the grahams to racks to cool completely. SS: I made 12 grahams from this recipe.
In a bowl, toss the strawberries with the remaining 3 tablespoons of sugar and the lemon juice. Let stand until syrupy, 20 minutes. In a medium bowl, mix the ricotta, confectioners' sugar and lemon zest.
Spread about 1 tablespoon of the ricotta mixture on each graham. Arrange the strawberries over the ricotta, drizzle with the syrup and serve.
This dessert is great for smaller homes, because the grahams and ricotta* both last about week. Thus - you shouldn't feel the need to eat all of the dessert in two nights - score! Use the strawberries for your yogurt, or cereal the next day. Smitten Kitchen has gorgeous pictures, in the case that you want to drool a bit more over this juicy dessert, click here for the original post over there.
*Ricotta will last about a week if packaged