I keep calling it that. I know it’s an Instant…
We had a wonderful time last night…the Alvin Ailey performance was fantastic. Those men and women are so talented…and so strong! They were moving their bodies in ways I had never seen before.
Lindsay made a cauliflower-kale-tofu curry that was delicious, and I made this lemon tart with blueberry sauce (sorry about the quality of the photo…it was taken at night under dim lighting). I can’t believe I haven’t made this tart in so long! It’s perfectly lemony, sweet and creamy, and the plumpness of the blueberries really balances it out. This recipe comes from my days as an intern at the Lake Austin Spa Resort, under Chef Terry Conlan. That man can do some amazing things with food, making it low-fat, low-calorie, and still scrumptious. I was lucky enough to work in his kitchen, whipping up appetizers and desserts, prepping, and helping with the cooking classes. I loved the time I spent there…picking herbs from the garden, snacking on fresh fruit and delectable frozen yogurt, listening to Lyle Lovett on the radio and chop-chop-chopping.
Anyway! Dessert! You’ve just got to try this one…you won’t regret it.
Lemon Tart with Blueberry Sauce
Preheat oven to 325ËšF. Spray an 8-inch springform pan with non-stick spray.
Combine egg white, butter, and sugar until thoroughly blended. Mix with cookie crumbs, stirring until all the crumbs are moistened. Pour the crumb mixture into the springform pan and spread it around, patting down with your hands to form a crust (just on the bottom, not up the sides). Bake for 15 minutes or until lightly browned. Let cool.
Whisk egg, milk, cornstarch mixture, zest, and lemon juice together. Pour over crust and bake for 30 minutes or until set. Cool completely. Run a knife around the sides of the pan before opening.
Makes 8 to 10 servings.
3 cups fresh or frozen (thawed) blueberries
1/2 cup powdered sugar
Juice of 1 lemon
Combine all ingredients and chill. Spoon over each slice of tart.
Makes 3 cups.
Source: Lake Austin Spa Resort.