Lemony Almond Tart

I was in baking mode last night... well the urge started around 7 o'clock lastnight and ended around 3 o'clock today. I went through my "To bake list" and it was on from there. I call my kids up and told them to put their orders in while I'm was in 'bake mode'. One said cheesecake, one ordered chocolate chip cookies, and one said brownies...DONE and DONE!!!

This tart was one of five desserts I baked today, and it loaded with the tangy taste of lemon, surrounded in a buttery nutty crust and yes you can taste each savory flavor. Then, dust it with powder sugar and BAM!!! it is done.  

With this tart you can serve 6 generous slices or 8 regular slices.....BUT, if you were having a more sophisticated gathering I suggest slicing it into 12 slices but I made this lemon tart to say, "Go big or go sit down"!

Here's what you'll need...

First, toast 1/2 cup sliced almonds according to the package then set aside, now get ready items needed for the 'The Crust'

~ 1 cup AP (all purpose) flour

~ 1/2 cup freshly toasted sliced almonds

~ 1/4 cup white sugar

~ 6 TBSP cold butter

~ 1/2 tsp. almond extract

~ 1/4 tsp. salt

***** I used 2 TBSP ice water but, keep the on hand just in case you keep need more.

Now, grate 2TBSP of lemon, it took me 4 lemons so...

Here's what needed for the 'The filling'

~ 3 eggs

~ 3 egg yolks

~ 2 TBSP grated lemon

~ 3/4 cup lemon juice

~ 1 cup sugar

~ 2 TBSP fresh grated lemon peel

~ dash of Salt

~ 6 TBSP cold cubed butter

Using a fluted pan with removable bottom, butter the insuring to butter all the flutes...

Now...

Place the AP flour, toasted almonds, butter, sugar, vanilla extract, and salt into a food processor and pulse until blended. Then, add the water 1TBSP at a time until the mixture forms a doughy consistency

Now...

preheat the oven to 400°

Dump the dough in the prepared fluted pan

...and press the dough into the bottom and up the side (I pressed my dough over halfway up the sides to have a more thinner look but, the dough can go halfway up to give the tart a more fuller look)...

Do a 'blind bake' on the crust by placing parchment paper over the bottom then adding penines to prevent the crust from bubbling up and leaving air pockets.

Now, bake for 15 - 20 minutes or until crust us brown, remove from over allow to cool on rack and lower the oven temperature to 325°

Now, over medium heat using a small to medium sized saucepan with a heavy bottom use a whisk and blend well the eggs, egg yokes, sugar, lemon juice, lemon peel, and salt...

once the mixture is blended add the butter whisking constantly as the mixture thickens and is able to coat the back of a spoon, remove from heat...

Now, pour mixture in cool crust and bake at 325° for 8 - 12 minutes or until the middle is set, remove from oven allow to cool on rack

**I allowed the tart to cool about hour before putting it in the refrigerator for 4 hours to chill and fully set 

Decorate, photography, and serve

ENJOY!!!

Three bite Oreo cheesecake mini

...yes that's right 3 bites and its over until you grab the next one. Big pleasure comes in small sizes so be careful and share...

Let me start by saying a big "THANK YOU" to the folks at 'tablefortwoblog.com' for sharing their delicious recipe for Oreo cheesecake bar.

I was a little bit hesitant on making these because of the pre-warning of "everything must be at room temperature" or now I see it as great advice and the fact that I'm not good at following directions to the 'T', but I did and look what happened...

(the whipped cream topping is not needed trust me, i only added it for that extra added POP)

This recipe is not complicated, very easy and all you'll need other than the ingredients, is to make sure your primary ingredients are at room temperature... Ok, ok

THE CRUST

any changes or tweaks will be noted with an *

-Preheat oven at 325°, foil line a 8 by 8 baking pan with enough foil to be folded over the sides to be used to lift the mini bits out when cooled.

-Now, leaving the middle filling inside of 23 Oreo cookies ** I used 22 because I eat one sorry, pulse into a grind using a food processor, then add 2TBSP of melted unsalted butter into the food processor just until combined.

-Now pour the buttery crumbs into the foiled lined pan and press down into an even layer. I used a spoon at first then switched to my icing spatula, once done bake the crust for 10 minutes, remove from oven set aside and leave oven at same temperature.

now....THE FILLING

-this recipe is enough for 12 squares

-12 oz of room temperature cream cheese

-6 TBSP of room temperature sour cream

-6 TBSP white sugar

-1/2 teaspoon vanilla extract

                   **I used alcohol free vanilla

-1/4 teaspoon table salt

-1 whole large egg + 1yoke of a large egg

**both at room temperature

-12 whole Oero cookies broken into fine chunk

           **I placed 11cookies (because I ate one)

into a plastic ziplock and used a cup to break into desired chunks

cont..

-Now, using the paddle attachment on a standing mixer beat the cream cheese on medium high until smooth for 2 minutes, then pour in sugar and mix just until incorporated (combined).

-Then, blend in vanilla, sour cream, and salt scape down side with rubber spatula

-Now blend in eggs until combined but don't over mix the batter

-Remove mixing bowl from stand, fold in the cookie chunks into batter, don't over mix

Now...

-Pour this creamy chunky goodness into the baking pan using a spoon or spatula to smooth batter out evenly, bake on middle rack for 40 minutes at this point the cheesecake edges should be set and the middle should be a little jiggly,

-don't worry, this will set as the cake cools at room temperature for 1hour on a rack

-after an hour cover cheesecake and allow to chill in refrigerator at least 3 hours or overnight **I waited 6 hours

-when ready remove cake from pan using the foil overhang, cut into desired size or 12bite sizes, keep refrigerated until ready to serve, will keep well up to one week in an airtight container

ENJOY!!!!!!