We're not talking about Harry Potter here either, people. I, frankly, don't understand the fascination with that whole franchise but clearly I'm in the minority. No, I'm much more excited about the other big release today.....Winnie the Pooh. I've been asking around trying to borrow someone's toddler for the afternoon just so I can go see it. In light of all the Jaycee Dugard publicity recently, I don't think it would be a good idea for hubs and I to go to a kiddie movie sans child. People might get the wrong idea. Just sayin.
I don't remember exactly how it happened, but somehow I became so enamored with Pooh as a child that it became my nickname.....Pooh Bear. Occasionally, if my dad wants to embarrass me, he'll still call me that. I don't answer. So when the promo's started running on television advertising the new A Welcome Return to the Hundred Acre Wood, I got a little excited. But since I probably won't get to see it until it's video release, I thought I'd make something that Pooh would love.....something with HONEY!!
In this case, you cook the honey so it caramelizes like sugar before you drizzle it on top of the tart. I thought the end result was a great combination of sweet, tangy and crunchy. If you're looking for something summery and a little different, try this.
Honeyed Goat Cheese Tart with Pistachio Crust
Food and Wine
1/2 cup unsalted shelled pistachios
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
11 ounces soft goat cheese
2 cups full fat Greek style yogurt
2 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
1/2 cup confectioner's sugar
1/3 cup clover honey
In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the sides of the tart pan. Refrigerate until chilled, 30 minutes.
Preheat the oven to 350 degrees F. Prick the dough all over with a fork. Bake the crust about 45 minutes until lightly golden. Transfer to a rack and let cool completely.
In the bowl of a mixer beat the goat cheese, yogurt, lime juice and lime zest until combined. Add the confectioner's sugar and beat until smooth. Scrape the filling into the crust and refrigerate for two hours.
Just before serving, in a small saucepan cook the honey over moderately high heat until it reaches 236 degrees on a candy thermometer. (If you'd like a crunchier topping heat the honey until it reaches 250 on a candy thermometer). Drizzle over the tart and let stand until the honey firms up, about 5 minutes. Cut the tart into wedges and serve.