Total time5 hrs, 45 mins Yield Makes 1 tart (12 slices)
For this simple, gorgeous dessert, any good fresh cherry will do—just taste first and adjust the sugar accordingly. Pastry flour, available at well-stocked grocery stores, produces a delicate but still sturdy crust; however, all-purpose works too. The recipe is from chef-caterer Dana Ewart, who, with her partner Cameron Smith, serves open-air vineyard feasts at God's Mountain Estate, in Canada's Okanagan Valley, in British Columbia.
- 1 cup plus 2 tbsp. pastry or all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, cut into 1/2-in. cubes
- 1Piece (1 in.) Vanilla Bean
- 1large Egg yolk mixed with 1 1/2 tsp. milk
- 7 ounces top-quality bittersweet chocolate, finely chopped
- 3/4 cup whipping cream
- 1/3 cup half-and-half
- 1large egg
- 3/4 pound pitted cherries, preferably tart
- 2to 5 tbsp. organic granulated sugar
- 1/2 cup whipping cream
- 3/4 teaspoon almond extract or 1 1/2tsp. amaretto
MethodAdd butter and pulse a few times until dough looks like cornmeal. Slit vanilla bean and carefully scrape out seeds with a spoon; add to dough. Drizzle in egg mixture and pulse until dough comes together.
- 2 ripe bananas, cut up
- 1 cup soft, silken-style tofu (8 oz.)
- 1 tablespoon honey or agave syrup
- 1 teaspoon vanilla
- Dash ground cinnamon
- 1/4 cup chopped dark chocolate
- In a blender combine bananas, tofu, honey, vanilla, and cinnamon. Cover and blend until smooth.
- Pour or spoon banana mixture into small bowls. Cover and blend until smooth; if desired, chill. Before serving, top with chocolate and, if desired, additional banana.
- 2 ripe bananas
- 1 cup silken-style tofu (fresh bean curd) (8 ounces)
- 2 tablespoons light agave nectar
- 1 teaspoon vanilla
- Dash ground cinnamon
- 1/4 cup shaved dark chocolate
- In a blender combine banana, tofu, agave nectar, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon into four individual serving bowls. Top with shaved dark chocolate. Cover loosely and chill for at least 1 hour or up to 4 hours before serving.
- 10 Egg whites
- 2 cups Pistachio Nuts
- 3 cups frozen Mixed Berries
- 3 tablespoons sugar
- 1/2 teaspoon cream of tartar
- 2 cups sugar
- 2 teaspoons Vanilla Bean paste
- 2 cups whipping cream
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 12 ounce package semisweet Chocolate Pieces
- 1 cup fresh raspberries, blueberries, and/or halved strawberries
- Chopped pistachio nuts (optional)
- Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line two large baking sheets with parchment paper. Using an 8 inch round cake pan and a pencil, draw two large circles on one of the parchment-lined baking sheets and one circle on the other parchment-lined baking sheet (3 circles total). After drawing circles, flip paper over so that pencil outline is on the bottom, but still visible from the top; set aside.
- In a food processor pulse the 2 cups pistachios until finely chopped; set aside. In a medium bowl combine frozen berries and the 3 tablespoons sugar; set aside, stirring occasionally as berries thaw.
- Preheat oven to 300 degrees F.In a large bowl beat egg whites and cream of tartar with an electric mixer on medium speed until frothy. Gradually add the 2 cups sugar, beating on high speed until stiff peaks form (tips stand straight). Beat in 1 teaspoon of the vanilla bean paste. Fold in finely chopped pistachios. Divide meringue evenly among the three circles on the baking sheets, spreading evenly to the edges.
- Bake meringues on center two racks of the oven for 1 hour, rotating pans between racks after 30 minutes. Turn off oven; let meringues dry in oven without opening the door for 1 1/2 hours. Lift meringues off paper.
- Meanwhile, in a chilled mixing bowl combine the whipping cream, the 1/3 cup sugar, the unsweetened cocoa powder, and the remaining 1 teaspoon vanilla bean paste. Beat with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
- In a medium saucepan melt chocolate pieces over medium-low heat until smooth, stirring frequently. Drain frozen berry mixture.
- To assemble, place one of the meringue layers on a serving platter; drizzle with one-third of the melted chocolate, spreading evenly if necessary. Top with one-third of the whipped cream mixture and one-half of the thawed and drained berry mixture. Repeat layers once. Top with remaining meringue layer, remaining chocolate, remaining whipped cream miuxture, and the fresh berries. If desired, sprinkle with chopped pistachios. Serve immediately.