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citrus tart
A Well Crafted Pantry

Citrus Tarts made with Cara Cara Oranges and Grapefruit

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If there is a dessert on a restaurant menu that has lemon or citrus in it then it is a dessert that I will end up ordering. I am obsessed with lemon curd. So, when I received some gorgeous Cara Cara oranges and grapefruit in my Imperfect Produce order I knew I needed to make some sort of curd-like dessert. I combined my favorite sugar/shortbread cookie recipe with a bright and tasty citrus curd and made these delightful mini-tarts.

This post is in partnership with Imperfect Produce. All opinions are my own. Imperfect Produce is a delivery company that sources “ugly” produce straight from the farm and delivers it to your door at 30-50% less than grocery store prices. 

citrus tart

I hate to even admit this… but, this might have pushed lemon crud off the top of the list of dessert favorites! The grapefruit and oranges made a bright flavor that wasn’t quite as tart as a lemon.  You can absolutely make this in a large tart pan, but I made mine in my favorite mini tart pans (affiliate link).

Citrus Tarts

Ingredients for the crust:

  • 1 cup butter (2 sticks) room temperature
  • 1 cup powdered sugar
  • 2.5 cups flour
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tsp kosher salt

Directions for the crust:

  • Cream the butter and powdered sugar together with a hand mixer. Add in the vanilla, egg, salt, and flour slowly until all incorporated.
  • Shape the mixture into a ball of dough.
  • Refrigerate for 30 minutes
  • Roll out the dough about 3/4 inch thickness
  • Cut into circles and place into the mini tart pans
  • Bake at 350 degrees Fahrenheit for approximately 12 minutes or until dough is just ever so slightly browned. Let cool before putting in citrus curd.

Ingredients for the citrus curd:

  • 1 cup sugar
  • zest of 2 grapefruit and 2 oranges (approximately half a cup)- I use my Microplane (affiliate link) to zest my citrus
  • 1/2 cup grapefruit juice (freshly squeezed)
  • 1/2 cup orange juice (freshly squeezed)
  • 4 eggs
  • 1 stick unsalted butter
  • 1 tsp salt
  • candy thermometer (affiliate link)

Directions for the curd:

  • (not required, but helpful) Blitz the sugar and citrus zest in a food processor to mix thoroughly. If you don’t want to do this step then make sure you are mixing it well.
  • Cream the butter with the sugar and zest mixture with a hand or stand mixer.
  • Slowly add in the eggs, salt, and juice.
  • Cook over low heat, stirring frequently until the temperature of the mixture gets to 175 degrees Fahrenheit. It took me around 13 minutes on low heat. Be careful to not let the mixture curdle.
  • Chill mixture a bit and then pour into the tart shells.

 

Chill tarts until ready to serve. Top with a dusting of powdered sugar!

 

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A Well Crafted Pantry

Cheesy, slightly spicy, delicious Artichoke Dip

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Every Spring I get overly excited about eating artichokes. These slightly intimidating vegetables are just so good and really not too difficult to make! I’m always doing things like steaming, grilling, or roasting my artichokes. But, when hosting a party where people aren’t easily able to eat and dispose of the artichoke leaves, a great way to introduce this tasty vegetable to the table is by creating this cheesy, slightly spicy, and very delicious artichoke dip!

This post is in partnership with Imperfect Produce. All opinions are my own. Imperfect Produce is a delivery company that sources “ugly” produce straight from the farm and delivers it to your door at 30-50% less than grocery store prices. 

artichoke dip

Artichoke Dip

I have been making this recipe for years, but this was the first time to try it with fresh artichokes. This recipe can be made with several fresh artichokes by steaming the artichokes, removing leaves until you just have the artichoke heart, and adding some lemon juice and salt to them. It takes about 15 fresh artichokes to make this dish. I often opt to create it with two cans of artichoke hearts which is what the recipe calls for. If you prefer to do it with fresh artichokes then don’t waste the outer leaves, dip them in your favorite sauce and have a snack! Toss your artichoke hearts in the juice of one large lemon and 2 teaspoons of kosher salt.

Ingredients: 

  • 2 cans of artichoke hearts packed in water, drained, and chopped
  • 2 boxes of cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • red pepper flakes to taste (I use about 1 tsp)
  • salt to taste ( I use about 1 tsp)
  • 1 cup parmesan (half for in the mixture, half to top)

Directions: 

  1. Mix the chopped artichoke hearts, cream cheese, onion powder, garlic powder, salt, red pepper flakes, and 1/2 cup of parmesan with a hand mixer until well incorporated.
  2. Transfer to an oven safe dish and bake at 400 degrees Fahrenheit for twenty minutes or until heated through.
  3. Top with parmesan cheese and put back in oven for about five minutes or until cheese has browned slightly.
  4. Serve with chips, crackers, or vegetables!
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A Well Crafted Pantry

Mushroom and Leeks Tartlets

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Do you like leeks? Have you tried leeks? What feels like a thousand years ago, but was sometime in the last decade, I tried leek for the first time because it arrived in my CSA box. I had never had a leek in anything and had no idea what to do with the long white/green vegetable. Which part was edible? What do you do with it! Thankfully the internet came in with a win that day and I created a delicious leek and potato soup utilizing mostly the white part of the leek and just a little bit of the greens.

That experience began my love affair with leeks. I typically crave these mild onion-like veggies in the spring. When I saw that I could order them in my Imperfect Produce box I quickly put them in along with some wonderful shitake mushrooms. I knew I just had to put these two flavors together for a fun bite-sized appetizer.

This post is in partnership with Imperfect Produce. All opinions are my own. Imperfect Produce is a delivery company that sources “ugly” produce straight from the farm and delivers it to your door at 30-50% less than grocery store prices.

Mushroom and Leeks Tartlets

Mushroom and Leeks Tartlets

This recipe makes 15 mini-tartlets.

Ingredients:

  • Athens Mini Fillo Shells (find in many grocery stores’ freezer sections near pie crusts)
  • 1 cup sliced leeks (mostly the white part of the leek, a little of the green is fine.)
  • 1 cup diced shitake mushrooms
  • olive oil (about 2 tablespoons)
  • 3 cloves garlic minced
  • Goats Cheese (to taste…I used about 3 tablespoons)
  • Salt & Pepper

Directions: 

  1. Saute the mushrooms, leeks, and onions in olive oil until reduced and slightly browned. About 5 minutes.
  2. Put a small amount of goats cheese in each Fillo Shell. Top with mushroom and leek mixture. Then top with a little more goats cheese.
  3. Pop in an oven at 400 degrees Fahrenheit for 10 minutes or until goats cheese is slightly melted.
  4. Serve warm or at room temp.

 

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