As a rule, you should refrain from favoring one child over the other. It can create animosity, jealousy and kicks and bites when you’re’re not looking. You’re bound to create a problem if you have a favorite kid. We don’t have children, but this seemed like a fun metaphor. Food is not like a child. You can have a favorite food, and no one will be upset or vengeful. You can indulge in it everyday if you like. It can be your secret, or you can proclaim it loud and proud. If you saw our Southern cookin’ post, then maybe you recall a mystery final course we mentioned. This is it. Hands down, this is probably our new favorite dessert, and we’re letting you know right here and now. OK, so the picture above is probably not the best one in the world, but wait. Just wait until you see the next one.
There are a lot of tasty sweets out there, and we’re equal opportunity lovers of desserts, but this one…This one really has the others working hard to stay in the ranks! Here is the land where savory meets sweet and smooth says ‘How ya durin’?’ to creamy. When we say this is a favorite right now, we mean it. It doesn’t mean that something can’t take its place, but for now, it is the one that we’re craving day and night. If you’re a cheesecake or goat cheese fan, this will be your new best friend. This is another recipe we tried to replicate from a class at Hipcooks, but we added the sauce and nuts as our own little shazam! There is a little prep work involved, so if you’re making your tart shell from scratch, give yourself enough time. We can’t give you the exact recipe for the tart itself, but we’ll share our strawberry sauce, so you can use it for any dessert.
Goat Cheese Tart with Strawberry Wine Sauce – Serves 14 to 16
1 pint strawberries, chopped
1 1/2 cups red wine
1/2-3/4 cup sugar
1. Drop strawberries, wine and 1/2 cup sugar in a wide sauce pan. Allow to cook down and thicken, approximately 15-20 minutes. (Mash strawberries occasionally as you stir. Dip your finger in and taste as you stir, adding a bit more sugar if it’s not sweet enough.)
2. Carefully pour strawberry mixture into a food processor or blender. Zap until smooth. Set a small bowl down and pour liquid mixture through a sieve to eliminate any potential seeds. (Mixture may be thick, so use a spoon or a flat utensil to scrape underside of sieve.) Allow to cool and place in fridge until ready to use.
*We also sprinkled a few almonds on top–balsamic almonds to be exact. Take a handful of raw almonds and teaspoon or two of butter and place in a pan on stove. Add a bit of brown sugar and balsamic vinegar. Toss to mix well. Pop in freezer until ready to use.
Click HERE for the printable recipe.
Other recipes you may enjoy...
The Duo’s Ethnic Exploration: Guyanese
Joey’s Test Kitchen
The Big Oil Switch
Another One Off the List
Veganizing a Classic