I've been reducing my carbs and sugar lately, so I was really happy when I read through this recipe. As long as I omitted the tart shell, the only ingredients that interfered with my food plan was 3 tb of sugar and 3 tb of corn starch. Good enough for me.
After I put the tart in the oven, I worried that it might turn into a giant disaster, because I hadn't buttered my pan. Luckily, the slices came out with no trouble.
This was good, even without the crust. It had a nice tang to it. However, if I'm going to eat cheesecake, I want a thick, luscious, rich NY cheesecake. This was tasty, but it just doesn't compete. On the other hand, this is a great recipe to keep in my back pocket for days when I want dessert without disrupting my meal plan too much.
I also made up two recipes this week. First, Tomatoes Provencal. I have no idea why it took me so long to make this. It's easy--Cut tomatoes in half. Sprinkle with oil, garlic, and chopped herbs. Roast. The tomatoes turn melty and sweet, with minimal effort. Delicious!
Last night, I made Chestnut-Pear Soup for dinner before having the tart. I've been avoiding this one for quite a while. I adore most of Dorie's savory soups, but I've been unhappy with all of the book's soup recipes that involve fruit. I had half of a bag of chestnuts in the fridge, because I made a chestnut soup from River Cottage Veg two weeks ago, so figured I should make Dorie's recipe, if for no other reason than to use up my chestnuts. To prevent the soup from turning too sweet, I used two very small local pears. They have a good flavor, but are crunchy, like an apple. There was so little meat, I figured they couldn't overpower the soup. I was right. I added toasted almonds on top, because I thought it needed some crunch.
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Terrific make up week along with your lovely crustless tart! Well done!!
ReplyDeleteWow a crust less tart! Great idea for low carb diet and I love the strawberries on top.
ReplyDeleteGreat make-up! I would never think you could bake the filling without the crust! I’m glad you were able to make this one work for you.
ReplyDeleteGreat idea to make this without the shell. I would put it in ramekins and serve it as a custard. I agree it is not a cheesecake, no comparison really, especially to Juniors.
ReplyDeleteVery good idea to make this sans crust - the filling is the best part!
ReplyDeleteNo, it is not a cheese cake at all. Unless four or more packet of Philly are involved...
I honestly think that it would help me immensly if we could stop referring to such things as cheesecake. Calling it cheesecake sets it up for failure because it doesn't have the creamy texture. Calling it something else completely allows me to appreciate it for what it is, a very tasty tart of sort, just not a cheesecake.
ReplyDeleteAnd I love those tomatoes and make them all the time as a quick side when we're grilling. Glad that you finally discovered them.
Wow, big catch up this week and all looks great. I have completed all the recipes to
ReplyDeletebe made up and so happy about that. Will be posting pictures later.
Interesting re the pear-chestnut soup as I've been eyeing that one as a make-up as well. Good work with both make-ups! For the tart, what a fabulous idea! I admit I'd have missed the crust because it's so good, but knowing that it works quite well without it is, as you noted, a really good back pocket notion.
ReplyDeleteIt's good to know this works without the crust, makes it seem less like cheesecake, making it less likely to compare with NY cheesecake. I agree with you about the soup. The one from River Cottage is much better than Dorie's.
ReplyDeleteI suspected this would work as a crustless tart! Great job. The tomatoes Provençal were a lovely treat, too. I loved both Dorie's and the River Cottage Veg versions of chestnut soup - good idea to do them around the same time.
ReplyDeleteGreat makeups and LOVE your crustless tart!
ReplyDeleteYou were busy! Its good to know the tart works without a crust, I didn't love the Chestnut Pear Soup but I need to try the River Cottage version. Good work on catching up!
ReplyDeleteI am glad that the cheesecake worked for you even without the crust. I enjoyed the tomato recipe too.
ReplyDeleteWow, you did quite a catchup. Everything looks good, and I especially envy your soup - mine was thick and awful.
ReplyDeleteI debated making the cheesecake without the crust, but was worried it wouldn't come out of the pan. I'm so glad to know it worked! I'm with you on cheesecake. If I'm going to eat it, I prefer the American version.
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