my starbucks reward … galette

I heart my Starbucks peeps.

Seriously.  HEART THEM!

I work directly across the street from the Starbucks in the Clarica building.  Every morning at around 10 am, I dodge the on-coming cars to sprint across the street.

All in pursuit of my morning fix of a bold soy misto.

I’m always greeted with a smile … actually … I kinda feel like Norm (from Cheers) … everyone knows me name and they usually have my order going before I even get to the front of the line.

It’s pretty awesome.

I feel as though we have created a bond, so I try to treat them to baked goods when possible (those momofuku inspired scones ended up in their hands, they’ve been gifted brownies, etc).  I even gave them my first batch of gelato this year.

I figure that we’re pretty even.  I get caffeine they get sugar.

And then Cory made me this … 

The pastry wrapped around goat cheese and lemon curd, and then was topped with blackberries.

That’s right!

Cory baked me a goat cheese, lemon curd, blackberry galette.

It was simply …

Delightfully flavoursome.

The goat cheese cut through the tart lemon curd.  You’d think it would be almost too sharp … but it wasn’t.  Those blackberries just brought everything together.

And the pastry dough?

Mother of pearl.

Flakey and light … it came apart when I bit into it (no forks required here folks!) … and the coarse sugar sprinkled generously on top … LOVES.

I’ve decided that if we make more episodes of must.love.food. that Cory must, nay, NEEDS to be on the show.  If he can make this … I can’t wait to see what else he can bake (I keep hearing about his apple pie).

Plus … he makes a mean soy misto with perfect foam (most of the time).

must.love.chocolate

*apologies for the delay in posting this blog … I hope that if you tuned in last Sunday this brings back happy chocolate thoughts … and if you missed the episode … perhaps you’d like to tune in on Saturday at 1 pm for the rerun … and don’t forget to watch the “decorating” of the mousse cake

must.love.food. was all about chocolate this week.

Dark chocolate ganache.

White chocolate ganache.

Ganache covered almond marzipan sponge cake.

Lemon white chocolate chocolates.  With a twist.

If you wanted a little insight into chocolate … I think this episode was for you.

When I first started “story boarding” must.love.food., I knew, without a doubt, that I wanted to do an episode with Justin Rogers.

Justin is my chocolate guru. 

He is creativity and fun and talent all rolled into one. 

And he has a wicked sense of humour.

I think that the episode demonstrated that … as well as Justin’s attention to detail.

I guess you need to be that precise when you make something not only delicious … but oh so beautiful. 

rhubarb raspberry cream tarts

There is so much that I want to blog about.

In the past few weeks I’ve made my first batch of gelato (huge success), batches of those smores bars (now I add the flaked coconut to the graham cracker base … a very tasty “twist” to the recipe), and I’ve been making these …

These are the best little tarts I ever did try.

Rhubarb.

Raspberries.

Cream filling.

DEE-LIGHT-FUL.

Oh my gosh … I wish I was nibbling on one as I write this …

It’s a tart happy little treat … full of promise of the summer to come.

It’s everything I love in baked goods.

Plus … it’s super pretty (double bonus).

I made a batch of my favourite pastry dough – and was able to get 18 tarts out of it.  The tarts were made using my cupcake / muffin pans as a mold.  I thought it was a good idea, since you need a “deep-dish” like mold – after all, you not only fill them with berries and rhubarb; but you also top them with a cream / custard filling.

The original recipe made a 9-inch pie … but who wants one 9-inch pie … when you can get eighteen mini tarts!

rhubarb – raspberry cream tarts

ingredients:

basic pastry dough (although for this tart, I omit the sugar in the recipe)

1 1/2 c. chopped rhubarb (about 4 stalks)

1 c. raspberries

1 c. sugar

2 tbsp flour

3/4 c. heavy cream

2 eggs

*bakers note – I halved the recipe each time I made it (the better to have fresh tarts for many occasions) – so the pictures below show the instructions and ingredients halved.  If you want to make a full batch at a time – follow the ingredient list above.  Sorry for any confusion.

Making the cream filling is super simple … and done in 3 easy steps!

Then you fill each tart with the berries and cream … and bake.

Pretty simple and easy eh?

Go on … make this!  And if you want … since it’s such a classic combination … go and grab some of those newly picked strawberries and turn these into rhubarb-strawberry tarts.

Sighs of happiness.