CHERRY TART

CHERRY TART

HAPPY DIWALI TO ALL THOSE WHO ARE CELEBRATING

My love for cherries is never ending, whenever they are in season, I am tempted to try new recipes with them. Cherry season is very short here in Calgary, though I do realise that frozen cherries are available throughout the year. This year I chanced upon farm stall that was selling fresh cherries in bulk for a very reasonable price, I bought lots, 12 bags in total, then I washed, pitted and froze them in small zip lock bags for future use. Now I know I will enjoy them through the winter.

Three years ago, when my daughter with her family, was coming back after a holiday trip, I wanted to give her a surprise with a new recipe made with cherries. That is when this recipe was initiated the very first time, but now it is made every year whenever cherries are in season. This recipe can easily be made with frozen cherries so even when fresh cherries are not available, this recipe turns out pretty good.

This is a fusion recipe in which I have combined an Indian cheese (Chena) with cherries. Chena is a homemade Indian cheese, which is very easy to make. You have to boil milk and while milk is boiling, add few spoons of vinegar; the acid in the vinegar will separate the whey from the milk solids which we have to extract. Sieve the whole thing to remove the watery whey, then leave the milk solids in the sieve for 30 minutes, Chena is ready. This Chena is used to make paneer, which is a well-known ingredient of north and East Indian cuisine. Many sweet and savoury items are made with paneer, including many restaurant dishes.

RECIPE

INGREDIENTS

FOR TART (For graham cracker crust)

• Two cups graham/digestive cracker (Finely crushed)
  
• One cup sugar
  
• 8 tbs butter
  

FOR FILLING

• I cup sliced cherries
• 1/2 cup brown sugar
• 1/2 cup Chhena/homemade crumbled paneer
• pinch cardamom powder

METHOD

For crust

• Mix crushed graham cracker, sugar and butter thoroughly.
• Press mixture into small individual pie trays ( 3 inches )
• Bake in the oven for 6-7 minutes at 180 degrees C/256 degrees F
• The tart is ready, cool it well.

FOR FILLING

• Mix cherries and brown sugar together and heat in a pan to make compote.
• When compote is ready, mix Chena and cook further for 8-10 minutes so that water from the Chena can evaporate and mixture can thicken. Leave it to cool.
• Preheat oven to 375 degrees F/190 degrees C.
• Fill the mixture of cherry, sugar and Chena inside the tart and bake in the oven for 2-3 more minutes.
• Serve chilled as a dessert after the meals.

Note: - Ready-made tart can be used. If you are using readymade tart shells, first bake the tart shells in the oven for 7-8minutes and after adding the filling, bake for another 2 more minutes.

I am sharing this recipe as my blog post entry to Meatless Monday, Fiesta Friday, Hearth and Soul blog hop and Coo once and eat Twice and with Cook Blog share and we are pinnable. and with Full Plate Thursday and Sweet inspiration link party.

HOSTING-MY LEGUME LOVE AFFAIR (MLLA ) # 112

(EVENT ANNOUNCEMENT )

HOSTING-MY LEGUME LOVE AFFAIR (MLLA) # 112

FOR THE MONTH OF OCTOBER 2017

I am pleased to host My Legume Love Affair #112 for the month of October 2017. MLLA is an ongoing, monthly event since 2008, in which, bloggers from any country or cuisine can take part in this event by presenting their vegetarian legume recipes. This event was created and started by Susan of The well seasoned Cook in 2008 and has been hosted by Lisa of Lisa's kitchen since February 2013.

This is the third time I am hosting this prestigious event/ blog party since I have started this blog three years ago. In the month of November 2015, and then in May 2016, I hosted the same event twice before. I am really obliged and would like to give thanks to Lisa from Lisa's kitchen, who gave me the chance to host this event again in October 2017

I have posted many lentil recipes on my blog and have participated many times in this event. Now I am encouraging my fellow bloggers to participate and make this event a huge success.

Legumes include all types of lentils, pulses, fresh or dried beans, peanuts etc, the list is endless. You can even include chickpeas flour or any other lentil flour too, all you need to do is to present your legume-centric dish on this event page. Rules and Guidelines for this event

1. All world cuisines are welcome, vegetarian or vegan- all entries should be meat-free, seafood free.
2. All courses of meals are accepted-starters, main meal, snack, desserts etc
3. Any derivative such as chickpea flour, any other lentil flour or even tofu is accepted, as long as the main ingredient is LEGUME.
   For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. Or the main ingredient of the dish should be a legume.
4. Please, ONE entry per blogger.
5. Please, link to this announcement page, Susan's page and Lisa's page (It is compulsory)
6. This event will close on 31^st of OCTOBER 2017.
7. Use of logo is optional but appreciated.
8. Please link your entries below. Round-up will be posted on 2nd November 2017 on my web page.
9. Non-bloggers can send their recipes through e-mail to me together with the photo of the dish; I will consider them and include them in the round-up.
10. Recipes from your archives will be accepted if reposted and updated. 
11. Any questions or queries should be directed to me on- herbsspicesandtradition@gmail.com

Grab this party button and put it somewhere on your blog.

Thanks for stopping by, I can’t wait to see what you are going to share here in this event.

CLICK HERE TO LINK