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New Cake-Plate, New Dessert Recipe

April 5, 2011

I got this little beauty for my birthday.  And while it’s doing a great job decorating the top of a bureau next to some picture frames and other shiny things, it needed – it was begging – to be used.  So, I paired it with a greek yogurt panna cotta tart (but packed it with vanilla bean on my own steam) that was similarly screaming out to me.   Behold, the two in blissful harmony.  It was very light. One could even say healthy tasting (low-fat at least).  Tossed some sort of blueberry, grand marnier, lemon melange on top.  Done.

Crust: 2.5 cups flour, 3 tbls sugar, 8 ounces of butter, 8 ounces of lard, 2 egg yolks, 1/4 cup ice water

– cut together, chilled, rolled out, blind baked until golden

Panna cotta: 1 envelope of plain gelatin bloomed in 2 tbls of cold water; 1 cup of heavy cream, 1/3 cup sugar, 1 cup of whole milk and a vanilla bean simmered in a saucepan; steeped/cooled milk mixture whisked together with 1 cup of greek yogurt and the bloomed gelatin

– poured into the tart shell and chilled in the fridge for at least an hour

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