>> Monday, April 19, 2010
You know what serendipity is... right? Well, one of the entries in the dictionary says it is "the faculty of making fortunate discoveries by accident". Fortunate discoveries can really be charming. I recently visited a plant depot in search of volcanic pebbles, but couldn't find any. Instead I bought a lovely zinc container, like the ones used as plant pots. I decided to use it as a fruit basket, for my photos. And then the day after I stepped into my favourite greengrocer's and what did I find? Some incredibly beautiful little fruits called limequats. I admit I had never heard about them in my life. They are hybrids of lime and kumquat, more similar to kumquat in shape, slightly bigger, and with a lighter and more yellow hue. Their pulp is acid like lime's. They were born to nestle in my fruit bowl... don't you think this is plain serendipity?
I warn you that I don't like sweets that are overly sweet, so maybe you'll need to add more sugar. I thought this jam had the most incredible aroma. Addictive. Maybe lime jam is as good, but I've never tasted it. Maybe I'll take to visiting the fridge and sniffing the jam jar, like I used to do with ras el hanout.
This jam was so good that I had to figure out something to add it to. Something that provided the perfect background for that acid note. The next day my parents showed up, just arrived from a trip to the Mediterranean island of Ibiza, bringing me a cookbook with traditional recipes. Among them was the famous fláo a delicious tart made with whey cheese.... Mmmm, it could be a good idea... yum. Don't you think this is plain serendipity? I finally didn't opted for flaó, as it includes aniseseed and fresh mint and I thought that would be too many different flavors in one single tart. But I did settle for the whey cheese tart concept (that is, ricotta cheese). So here it is, inspired by this wonderful recipe, and with whipped egg whites to make for a fluffier filling. Take into account that the recipe calls for the tart to be prepared in advance, so that it can cool down inside the oven as slowly as possible.
Limequat-whey cheese tart
For the pastry crust, please follow my usual recipe, here. Of course, you can always use store-bought crust. But I won't forgive you. A couple or more tsp of cocoa powder can be added.
The combination of the cheesy filling with the jam was just incredible, as I expected. The only "imperfection" was the crumbly texture, a bit too crumbly. I guess the cause was the whey cheese, the consistency must be creamier if cream cheese is used. The white chocolate was hardly noticeable, only like a very far touch... delicious. I've got to find something else to use the jam, because it's just sublime...