I made a delicious tart recipe using these cookies awhile back and posted it on Food52. It was scrumptious, and at first I thought I might just make it again and post it on the Lotus site.
And then my dairy godmother handed over another package of ricotta.
For weeks, I have been fantasizing about two specific treats. Ricotta pie and cannoli. I know there must be someplace in DC to find both, but it was better to just dream about them, and wonder about creating one or the other or something similar. Delaying gratification until I had both opportunity and ingredients.
And this is how the Biscoff Cannoli Tart was born.
The second thing that arrived in the mail? The next round of edits: this stage is called first pass. I’m looking at the actual layout for every page of the book. I have to read carefully, make sure changes were made, edit away too much text or add more when there is not enough. I’m checking to ensure the photographs are in the right spot, and reading reading reading to check for errors and typos. This is the last time. Or the second to last time actually… but the last time I can make any changes without raising a few eyebrows. This is demanding work and I’ll be absent for a few days while I finish up. I want to take particular care with this task and stay intent and focused. I hate typos.
Check it out. I’ve opened a new menu item at the top of the page. Readings & Appearances. Sounds fancy, right? All it means is that I hope to be visiting you sometime in the next few months. I’ll be doing demos, readings, signings and teaching classes as soon as the book is out (November 3rd).
I will update this as dates are confirmed and make sure there are links as soon as details go live.
If you think there is someplace in your town that I should be, send me an email using the contact form and tell me all about it. Dennis and I are planning a very mobile 2015.
Thanks go out to my amazing publicist at W. W. Norton, Lauren Opper, for all her work in putting together what is sure to be a rocking tour.
Biscoff Cannoli Tart
Makes one 9-inch round or one 13-1/2-inch by 4-1/2-inch rectangular tart
Active Time: 40 minutes
30 Biscoff cookies
6 tablespoons (3 ounces) unsalted butter, melted
1 pound whole milk ricotta, well drained
1/2 cup sugar
4 large eggs
1 tablespoon vanilla
1/2 cup dried mandarin orange slices or candied orange peel, minced
1/2 cup mini chocolate chips
Preheat the oven to 350°F.
Whir the cookies in the blender or food processor until they are reduced to fine crumbs. Mix in the melted butter and stir.
Firmly press the crumb crust evenly across the bottom and up the sides of the tart pan.
Bake for 12 minutes. Remove from the oven and cool while making the filling.
In the bowl of a stand mixer (or use a hand mixer or mix by hand!) using the whisk attachment, beat the ricotta and sugar until smooth. Add the eggs one at a time, waiting until fully incorporated before adding the next. Add the vanilla, orange and chocolate and stir until well distributed.
Pour the filling into the tart pan. Smooth the top lightly. Bake for 35 minutes. Watch carefully and do not overbake. It will be brown on the edges but yellow and shiny in the center.
You may have filling left over: spoon the extra into 6-ounce ramekins and place them in a water bath (add and inch or two of boiling water to a baking dish and set the ramekins in the baking dish). Bake right alongside the tart. These little custards are fantastic. Shhhhh. I had one for breakfast.