Posted November 21, 2019 07:00:00At the beginning of the season, I’m feeling a bit sick.
I know it’s because of all the fruit tart recipes I’ve read and tasted.
I love them, and they’re really good, but I just don’t have the energy to make it.
In the end, I had to make my own fruit tart, and it was delicious.
It’s not a super healthy recipe, but the pistachios add a nice kick, the blueberries add a refreshing citrusy taste, and the blueberry crust is just plain delicious.
The crust is the key to making this dessert.
You need to start with some pistachia gel, because it gives it a lovely, slightly crunchy texture.
You can also use an avocado and/or coconut cream, or use coconut oil instead of margarine.
Once you get the crust ready, peel it off the peels.
Make sure you put the peel in the freezer to thaw and then peel off the outer layers.
Then, place the crust into a food processor and blend until it’s all smooth.
I use a food mill, but you can also make your own with a food dehydrator.
Pistachio crumbles are a must.
You want to make sure that the pistaches are perfectly diced and that you’re making the crumbles without cracking.
The crumbles can also be made with a little more flour, so you don’t get all of the pistacings and bits stuck together.
Place the crust on a plate and cover with some water.
Cover with plastic wrap and leave in the fridge for a couple of hours.
The crust can be kept refrigerated for up to two days.
To make the blue raspberry crust, start by combining the blue maraschino cherries, blueberries, and pistacers in a food mixer.
Add the flour, salt, and pepper and mix until smooth.
Add the blue berries and pistaccia gel and mix again until smooth, then pour into a large bowl.
Put the blue ricotta in a small saucepan, and add a bit of water to thin the ricotta.
Set aside for 30 minutes.
To serve, pour the blue raspberries and blueberries cream over the crust and top with a bit more pistachias gel.
When you’re ready to serve, dip the crust in the blue cheese crumbles and place it on a serving plate.
This recipe is featured in the November 2017 issue of Cooking Light, available at Amazon, Amazon.com, and Barnes & Noble.