Hello! It’s been a busy few weeks for us swampers, my friends. We apologize for our fluctuating presence. Claire and I have been temporarily separated, but look forward to the taco fest that will surely ensue (preferably along these lines) when we see each other again. In the mean time, we’ll try to muster creativity individually, a few states apart.
The last time I saw Claire, we swamped up this delicious treat. It is sweet and light, and in my humble opinion, a rather ideal recipe for that time when the days get just a little longer, a little lazier, and springtime ebbs happily into summer.
Let me tell you a story: Claire and I were wandering around Trader Joe’s a while back (not an unusual past-time for us, honestly). We found ourselves eager to spend the rest of the day in the kitchen, but were unsure of what exactly we wanted to make. So we each picked up an armful of disparate ingredients, brought them back to my apartment in downtown Los Angeles, and decided to see what we could come up with.
And that is how this tart, as well as a few recipes to follow, was born. The key to this tart is poaching the cherries in coconut milk; vanilla and lime round out the flavor spectrum and sweeten the deal. True cherry season may just elude us for now, but there’s nothing wrong with a jar of good-quality morello cherries.
Have a creative and happy Wednesday. Make what you can out of the ingredients in your cupboard, the firing neurons in your chefbrain, and the faith in your heart.
Cherry Tart with Vanilla and Lime
12 oz morello cherries
1 can/14 oz coconut milk
1 teaspoon vanilla
juice of 1 and a 1/2 limes
6 oz mascarpone cheese
1/4 cup reserved coconut milk
1/4 cup sugar
1 tart crust (recipe here)
Prepare your tart crust the night before and let refrigerate over night. See our previous “flaky orange tart with walnuts and goat cheese” for crust recipe (link above). Pre-heat oven to 375 degrees fahrenheit. Gently arrange pastry crust in spring form pan. Bake the crust separately for about 15 minutes, or until golden brown. Let cool in the pan.
Pour coconut milk into a medium saucepan, adding vanilla and 1/2 a lime’s worth of juice. Poach morello cherries in coconut mixture for approx. 30 minutes, or until cherries are brightly flavored and just tender. Strain the cherries.
Whisk together mascarpone, reserved coconut milk, juice of 1 lime, and 1/4 cup sugar until blended smooth. Pour and spread out over cooled crust. Add cherries and garnish with lime, or in our case, some fresh jasmine growing outside my window. Let chill before serving, and enjoy!