An unproductive Sunday with Saturday's raspberry tart

I didn't do much today. I folded laundry. I napped. I read. Mostly, I ate. I ate praline ice cream directly out of the carton. I ate a banh mi sandwich while I watched Frasier on Netflix. I ate some of the raspberry-walnut tart that I made yesterday for Shirey's housewarming party. Well, technically, I ate some of the second raspberry-walnut tart that I made for Shirey's housewarming party, the one I made to make sure that it tasted alright before I presented it to strangers. 

Raspberry Walnut Tart, originally of Simply Recipes, via my kitchen soul mate

shortbread crust

1 1/2 c. flour

1/2 c. confectioner's sugar

1 1/2 sticks of butter

filling

10 oz. fresh raspberries

3/4 c. chopped walnuts (I kind of threw in a handful or two, which I'm sure amounts to more than 3/4 cups)

2 eggs

3/4 c. granulated sugar (the finished tart was a bit too sweet for me, so next time I'll reduce the amount of sugar)

1/4 c. flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

Make crust: throw in crust ingredients into a food processor. Pulse until dough forms. Press dough into tart pan. The original recipe allowed for one tart. I halved the dough into two tarts and only had a shortbread bottom, as opposed to an outer/side crust. Bake in 350° oven for about 20 minutes, less if you're using a fluted French tart pan. Allow to cool for fifteen-twenty minutes. 

Assemble tart: Place walnuts and raspberries in evenly in tart dish. Since I made two tarts, the amount of raspberries in each tart was five ounces, and not the full ten like the original recipe. You know, in case you're wondering why my tart doesn't look as lush or red as the original recipe. Side note, I keep saying “original recipe,” and now I may or  may not want some fried chicken.

Make filling: Beat together the remaining ingredients until smooth, and pour into tart pan. The amount of egg mixture won't look like much, but it puffs up, I promise. This tart is basically a clafoutis and fruit tart in one. Boss. Bake for thirty-forty minutes, until the top is golden and the custard is set. Take a sharp knife and run it around the edges while it's still warm. This will help immensely when you want to remove it from the pan. Trust me, I know. I neglected to read this part, and watched people struggle to serve themselves. Strangers all thinking I don't know how to grease pans. Damn. 

“Let cool to room temperature to serve.” That is some balderdash, eat it while it's hot. You have vanilla ice cream and coffee? Well, alright, now you have a good time. 

You know what you should do after you eat? Nap. 

Savory oatmeal and raspberry breakfast smoothie

I'm going to tell you about savory oatmeal. No lie, I've had it for breakfast for the better part of five months.  It's healthy, filling, and pretty damn tasty. It also takes less than five minutes to make, bonus! (especially when I have to get ready on hyper speed after morning gym times) Contrary to the previous and lazily-written recipes on Lemonade Lists, my recipe for savory oatmeal is specific. Hey, I have it for breakfast at least four days in a week. I hope you enjoy. Side note, the squeeze of lemon at the end is key. I can not stress this enough. 

- 1/4 cup raw oats
- 1 egg
- handful of raw kale
- 1 plum tomato or about five/six cherry or grape tomatoes, halved
- chopped scallions
- dried or fresh oregano (fresh is always best but sometimes I'm lazy or running late to walk outside in my pajamas for fresh herbs)
- wedge of lemon (or lime when you live in an Asian household and do not always have lemons but always always have limes)
- cayenne, cumin, paprika, cracked black pepper, and kosher salt

1. Cook oats in medium bowl in microwave.  I like making mine slightly softer/mushier for a more porridge-like texture.
2. Heat medium skillet over medium-high heat. Add the tomatoes, skin side down and sauté for a minute. Throw in the kale, sauté for a minute or so until mostly wilted.
3. Add kale, tomatoes, scallions, and spices to oatmeal and season to taste. Squeeze the lemon wedge over the oatmeal.
4. Wipe skillet clean and place back on heat. Cook egg sunny side up until whites are set. Put egg over oatmeal, sprinkle some kosher salt over yolk.

Note: I occasionally throw in various leftovers like roast pork, sausage, and other vegetables (zucchini and corn are good). Fresh oregano and thyme are my favorite. I think I once tried with sage and roast pumpkin.

Also, I totally chose that book because the purple matched the smoothie.

Raspberry breakfast smoothie
frozen raspberries
almond milk
coconut milk
blender
done.