Good morning! How was your weekend? Did you have a great 4th of July? We did, although sadly they only nice day was Friday, then rest of the time it rained. We made the best of it though, we went to the beach Friday, did things around the house, took long walks between the raindrops and barbecued.
I did make a scrumptious dessert from a new cookbook called No-bake Treats. Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Juliane Bayer. Juliane is the writer and founder of the blog Beyond Frosting and is definitely a kindred spirit because she believes:
“Dessert is more than just a plate of pie, a spoonful of ice cream or a handful of cookies. Dessert is an experience, a memory created and a moment to be treasured and shared with others. And there is nothing more rewarding than taking the first bite of a dessert that you prepared.”
Everyone of the 80 recipes in the book looks delicious and easy to make and there is something for everybody from cheesecakes, pies, tarts, cookies, puddings, truffles and more. What makes it even better is than you never have to turn on the oven and you can make these scrumptious desserts at home, in your cabin, dorm room, lake house or wherever you happen to be that has a refrigerator.
Raspberry Margarita Tarts
2 large egg yolks, slightly beaten
3 tbsp all-purpose flour
1/3 cup sugar
dash of salt
21/2 cups heavy whipping cream
zest of lemon/lime
2 tbsp. white tequila
1/2 cup powdered sugar
For the crust
21/2 cusps graham cracker crumbs
8 tbsp unsalted butter
18 oz. raspberries
For the filling
Measure out the ingredients for the filling before you start. Place the egg yolks in a separate bowl.
In a medium saucepan add the flour, the sugar, and salt and whisk to combine. Add 11/4 cups of heavy whipping cream and the lime or lemon zest. Heat the mixture over medium-low and whisk constantly until the the ingredients are dissolved. Once the mixture is warm but not boiling pour about 1/4 cup of the mixture into the bowl with the egg yolks and whisk vigorously to temper the yolks. Immediately pour the yolks into the saucepan and continue whisking over medium-low heat until the pudding starts to bubble and thicken. Lastly, add the tequila and vigorously whisk into pudding, then cook for an additional minute.
Pour the pudding into a medium-size container, immediately cover the top of the pudding with plastic wrap and press the wrap to the top of the pudding, then poke a few holes into the top. Allow pudding to cool on the counter for at least an hour before refrigerating. Then refrigerate for 3-4 hours until pudding has cooled and is firm.
Once the pudding is firm, prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour the remaining 1 cup of heavy whipping cream into the bowl and beat on medium -high with a electric mixer until the cream gets bubbly. Slowly add the powdered sugar and continue to beat until stiff peaks form. Fold the whipped cream into the pudding until smooth.
For the crust:
Melt the butter and pour over the graham cracker crumbs, stir until there are no dry crumbs. Divide crumbs evenly between 6″ inch mini-tart pans then press firmly against the sides and bottom to form a crust.
Divide the filling among the prepared tart pans, about 1/2 cup. Line the raspberries on the top of the filling and then top with zest. Return the tarts to the refrigerator for another 2-3 house to allow the pudding to reset. Serve cold.
Have a great day!