One of the many precepts I live my life by is, “When in doubt, have dessert.”
For lots of reasons, this has been a very stressful week in the house. Lockdown 3.0– The Sequel No One Wanted– isn’t helping either. So I did what I always do when faced with challenging times: I made dessert. I’m so glad I did.
This is, in its essence, almost like a cannoli in a tart. That’s down to the ricotta-icing sugar-chocolate chips-candied peel filling. Or you could call it an Italian version of cheesecake. However you want to classify it, it’s delicious.
Like all tarts, it takes time and patience. You have to start by making the tart shell early in the day so it has time to rest (twice!). Once you’ve finished making the filling and baking it, you also have to allow time for it to get to room temperature and then refrigerate it. It is a multi-hour process, but worth it. Blind baking the tart case more or less worked, though I could have done with it being slightly more baked in the middle. On the plus side, however, the case didn’t shrink, which often happens with me, so I’ll count that as a win.
Also, I should note in the interest of full disclosure, the recipe calls for pine nuts and not slivered almonds on top (see picture). I made the executive decision to skip the pine nuts because we had none and I didn’t fancy going out on a pine nut hunt on a Sunday in Lockdown. (Not to mention that I knew once I did find them, they would be ruinously expensive. Better to put that money toward something essential. Like Gin.) We all survived.
I’m certain there will be many more desserts in January 2021 and beyond.