“I can’t quit you.” That’s what I was thinking as I stood in the studio kitchen, spoon in hand, hovering over a tart shell filled with mounds of poofy vanilla cream—what would become the cover recipe of our new America the Tasty cookbook. I should have moved on to the berries next. Instead, I swirled. And swooped. And then did it again. And again.
I get this way every time I work with fluffy stuff. There’s something undeniably satisfying about it. Truth be told, when I have a million things running through my head at night, I sometimes imagine frosting a cake. That’s how calming I find it.
After months of recipe development, testing and collaboration, we landed on this Patriotic Berry Cream Tart as the perfect cookbook cover recipe. It needed to be colorful, approachable, full of patriotic pizzazz and incredibly delicious. By the time the photo shoot wrapped, I knew it was the recipe I wanted to share with you this month, too.
What I love most about this tart is that it’s equal parts beautiful and easy. No pastry dough to roll out. No complicated techniques. Just a simple Oreo crumb crust, creamy vanilla filling and fresh berries on top. No tart pan? A pie plate works just fine.
We’ve got plenty more holiday recipes to explore for your Fourth of July menu planning. And if you prefer to cook with printed recipes instead of swiping through your phone, pick up a copy of America the Tasty wherever books are sold.
Happy Fourth of July!
—Sarah
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