I’m always tagging recipes to refer to later; all of my cookbooks have dog-eared edges (don’t judge). I have boxes here and there with printed or hand-written favorites, tabs throughout my Cook’s Illustrated magazines, foodie folders in my email accounts. My organizational skills are a bit sub-par, so finding a reference when I’m in creation mode presents somewhat of a challenge.
The other day I had a bit of time on my hands and so I sat, sifting through some recipes and came across this one from CHOW featuring a honey ricotta tart (you can find the link, here
I’d saved it over two years ago, as soon as I saw it, I knew I’d found my template.
I’ve been on a bit of a honey kick, as evident from recent posts, and had a craving for a pie or cheesecake at strategic points throughout the week.
When I saw this pie, it brought to mind the cheesecake I’d made with chèvre. And over the next several hours, my mind wandered. I dreamt of salted pistachio with bitter orange, and floral honey with the tang of goat cheese.
Sadly my cheese benefactor was out of town this week, so rather than relying on her supply, I had to settle on store-bought chèvre.
I did manage to include the last bit of wildflower honey produced on the farm. I love using ingredients that are local and familiar; it makes the experience that much more personal.
The flavors couldn’t have been more well-matched. The scent of orange, woven through the crust…it was hard to refrain from nibbling a pinch before I added the filling.
A simple dollop of crème fraîche with a bit of reserved pistachios and a drizzle of honey elevate this tart to center-stage.
Enjoy, and much love,
Salted Pistachio, Orange and Honey Hart
1 1/4 c flour
1/3 tsp fine sea salt
1/4 c powdered sugar
1 tsp finely grated orange zest
8 tbsp unsalted butter, diced and expertly chilled
1/2 c ice water*
*Note: you will only need ~3-4 Tbsp
8 oz goat cheese
2 large eggs
1 tsp finely grated orange zest
1/3 c honey
2 Tbsp sugar
2 tbsp salted pistachios, chopped
Pinch of coarse sea salt
1. Combine flour, salt, sugar and orange zest.
2. Using either a pasty blender or food processor, fold in diced butter and blend just until the mixture resembles coarse sand.
3. Add ice water, 1 tablespoon at a time, mixing with either hands or spatula until the dough just starts to come together. Mixture should be a bit craggy and on the drier side, but should come together if pinched.
4. Wrap dough in plastic or parchment and allow to rest for about an hour in the refrigerator.
5. Remove pastry and using a rolling pin, roll into a flat disc and press into a 9-in tart pan with removable bottom.
6. Prick bottom several times with a fork and set in freezer for about 10 minutes to firm up.
6. Preheat oven to 425°.
7. Line tart pan with a sheet of aluminum foil and fill with pie weights or dried beans.
Bake for about 15 minutes, remove weights and foil, lower heat to 350° and bake for 10 more minutes, just until golden-hued.
While tart shell is baking, prepare the filling:
1. Cream honey, sugar, cheese and orange zest together in a large mixing bowl, scraping down sides as needed.
3. Add eggs, one at a time, beating well.
4. Pour mixture into prepared crust and place on baking sheet in the oven. Bake for 20 minutes, then sprinkle top with a pinch of salt and the pistachios and bake for another ten minutes, or until the middle is just set.
5. Cool completely on wire rack.
Serve as is, or garnish with a dollop of crème fraîche, and a drizzle of honey.