Oh do I have an exciting post for you. While I am in Istanbul (cue song: Istanbul not Constantinople) I have a very special guest: Kim from Cravings of a Lunatic! You may recall that I did a guest post for her back in December. If you read food blogs then chances are you know Kim, but if not head on over and check out her blog. I promise you will leave with a smile on your face. Not only does Kim come up with the best recipes (allow me to site this, this, and this as evidence), but she’s funny as all hell. And just the sweetest! Ok, enough gushing. I’ll allow Kim’s post to speak for itself:
Hi folks. I am pleased as punch to be here with you all today. When Katherine asked me to guest post for her I have to say I was overjoyed. And mildly concerned about her mental health. I mean this lady takes food to a whole different level. She makes beautiful dishes and takes breathtaking photos. Surely she had the wrong email addy or something. Never one to pass up a great opportunity I jumped all over it before Katherine came to her senses. I mean if she really had bumped her head or something I wanted the deal signed and notarized before she recovered. That’s just how we roll up here in the asylum.
So for those who do not know me, I am Kim Bee, the nutball who runs Cravings of a Lunatic. I have been a stay at home Mom for 23 longggg years and now that the hooligans are older I am busting out of my strait jacket to go after my own dreams. Those dreams have always revolved around food. I love food. I love baking food, cooking food, talking about food, eating food, taking photos of food. It’s my passion in life. Well that and Timothy Olyphant but just don’t tell hubs about that. It’s our little secret.
I knew when Katherine asked me to guest for her that I wanted to do something a bit different for me. Katherine has this amazing cookbook out that revolves around puff pastry. Well, call me crazy (or have you already done that) but that just screamed challenge to me. I’m always up for doing something a bit out of my comfort zone. I’d only worked with puff pastry once before so I knew it could end badly. But hey, living dangerously is my middle name. Well that and Ann. Anyhow, I figured if you’re going to take chances the best time to do it is when you have a deadline hanging over your head and you’re working with a professional who has her own cookbook. Right! Am I right! No pressure at all. Easy peasy. *giggles uncontrollably and reaches for the strait jacket again*
So I made this strawberry tart. I did not do the typical mascarpone cheese you would normally see with a tart like this. The reason is my daughter, who I like to call mini-me, is super picky. I was hopeful she’d try this tart and I knew if I did a ricotta, sour cream, or mascarpone that she probably would not try it. So I went with something a bit out of the box for a tart. I used Fluff. Yup, that’s how we do it here at the Bee household. Just a little off kilter to keep you guessing. It turned out fab! I even did a little bunny just for fun in honor of Easter weekend. Hope you enjoy the Strawberry Tart and the Strawberry BunnyTart.
- 1 package puff pastry, thawed
- 1 egg white, lightly beaten
- 1 tablespoon fine sugar
- 1½ cups strawberries, sliced
- ½ block of cream cheese (about 4 ounces)
- 1 jar of marshmallow fluff
- Preheat your oven to 400 degrees (F).
- Roll out your pastry on a lightly floured surface.
- Make large circular tarts, almost the size of a mini pizza.
- Brush the surface with the egg white.
- Sprinkle with sugar.
- Prick the pastry a little bit with a fork.
- Lay the pastry on a parchment lined cookie sheet.
- Set inside your fridge for about 30 minutes.
- Take out and pop in your preheated oven. Cook for 12 to 15 minutes, or until light golden brown.
- Remove from oven. Let cool briefly while you whip up the filling.
- Now mix up your marshmallow filling by combining the cream cheese and fluff in a mixer, use a whisk attachment and beat till fluffy.
- Spread that filling over the tart.
- Lay your sliced strawberries over top.
- Serve with a smile.
- *Best served warm out of the oven.*
- Now if you want to do bunnies, it is super simple. Just roll out your dough into smallish circles. Take a glass and press it into the dough. Do this twice for each bunny. Now lay one circle on a parchment lined cookie sheet. Then take your other circle and with a pizza cutter you want to cut the ears out of the circle. If you do it at each end you'll have two ears and bow tie left. Sounds hard but it's super easy. Now cook and assemble as you did above, except you want it to look bunny-esque.
I’d like to thank Katherine for having me today. I wish you all well this Good Friday. Hoppy Easter everyone!
Toodles and smoochies! xx