March | 2024 | Is this a keeper?

Let’s just start by saying…you want the top to be browned to a mahogany char…the darker the top, the more authentic the tart!

Whoo hoo!

I felt like I had to tell everyone I gave a piece to…it is suppose to be burnt looking on top…it isn’t a mistake haha. I think I would have problems serving this at a gathering, or bringing somewhere without the disclaimer 😂🤦‍♀️

I shouldn’t have worried…this was loved by all! In fact, my son likened it to…and I quote,

“Loved the dessert!😍 reminds me exactly of these “pasteis de nata” things that we had in Lisbon”

I mean does it get better than that?..I think not haha!

Everyone loved the crust, and the lightness and texture of the custard…not to mention the flavor. I feel like this was a pretty easy dessert for the reactions I got.

I used the store bought puff pastry as suggested by Dorie…and honestly probably the hardest part was getting a rectangle piece shaped and fitted into a round springform haha. But it worked and looked way better than I had expected that is for sure. The custard was easy, but always unsettling to make sure it doesn’t curdle, but this one was a success. Everything needs some chilling time, separately and together so that takes some planning. I let mine chill overnight as suggested and I think based on the reviews, that was a good choice and I would do that again.

Since I have one more sheet of puff pastry, I am thinking I will make this again for everyone. 😍

This one is a keeper!

Our breakfast coffee cake, has it beginnings from a restaurant in Rome…Roscioli Caffè. In both its simplicity and flavor, it grabs you.

From the family of ciambelle, or ring cakes ours is made in a tube pan. We get our flavor from lemon zest and juice, along with fresh blueberries. Our airiness and height is from whipped egg whites along with some baking powder.

The egg yolks and sugar get us started, followed by the oil and vanilla. Then the dry ingredients are mixed in and ever so gently the whipped egg whites are folded in. Finally topped off with a gently fold of the blueberries.

The batter gets scraped into the well buttered and floured pan, leveled off and baked for approximately 45 min. This smelled delicious while it was baking!

Lemon and blueberry are always such a great combo and this one was described as delicious by my tasters. Two of the texts back were actually: “crushed it” and “deliciousness!” I think it is hard not to love a cake like this…I was told it went perfectly with morning coffee by my dad who put it in his “top 15”. 🥰 We are told you can leave out the blueberries but I am not sure why you would do that haha.

This one is a keeper!