I wanted to share this recipe with you since last year but never really got around to it. Since it is citrus season, I buckled down to look for the piece of paper I wrote this recipe on & tried my best to make out what the heck I even wrote. I made it about 4-5 times last year, but sadly haven't had any time to since. If you don't already know, I pick my lemons off my neighbor's tree when the time is right.... and BOY is the time right! (also, they do let me, so don't judge.. I know I need to plant my own haha). It got me thinking about these gorgeous yummy little tarts & lets say I am definitely planning on making some. Most of my friends don't enjoy lemony desserts, but they couldn't get enough of it. AND my dad is probably the biggest lemon hater out there and he LOVES this one. Plus there's cheese in it! Y'all, cheese is life, so if you're like me, you'll totally savor this one!

Now for the life update. I seem to always be coming on here to apologize for being gone for so long, but it feels as if I haven't gotten a break from life. I know that my life is a whole lot better than many others out there, but what I am going through and feeling is also valid. Right??? I hope that doesn't make me sound like a brat, but I truly believe that everyone is allowed to feel the things they need to because everyone's truth and life is different.I thought that I was "over" my grandma's death after her funeral. As if laying her in the ground & ringing in the new year settled it all, but I was so wrong. It has been a couple months now and I am still having feeling about it. I think of her all the time. I randomly feel sad without knowing why, and to top it off, my anxiety has gotten worse.

Ever since we got Hodor, I haven't gotten good sleep or had time to myself to exercise or just be. My best friend moved to Seattle in November (which I am devastated about) and I haven't settled in anywhere since over a year ago. I'm trying to keep up with so much I'm overwhelmed & tired 24/7. I try to be positive and put on my happy face to get through it, but at the end of the night I sit there unhappy. I feel unaccomplished. As if all the life is drained from me. But the good news is, I know how to fix it, and it's been a long time coming.

I need to take a little break from Hodor to get myself together. Let myself cry. Do yoga. Bake. Blog. Enjoy a book. Anything really, as long as I don't have a huge puppy whining at me all day long. Don't get me wrong, I love this guy. He is part of my family now, and I do miss him dearly when he isn't around, but I need to learn how to balance out taking care of myself & him. Because I tend to give all I have to everything and everyone else, and when Hodor is with me, he gets it all. So wish me luck this upcoming week, I have got a lot to work on personally, but I will be sharing more here too. Thank you so so much for sicking around and if you are still here, HUGE thanks for reading about my problems, because voicing them is super difficult for me. Hope you are having a lovely Thursday my friends.


ROSEMARY RICOTTA LEMON TART WITH PISTACHIO SHORTBREAD CRUST RECIPE

makes 6 mini tarts


INGREDIENTS

for the crust 

  • 1/3 cup all purpose flour
  • 3 tbsp. sugar, plus more for dusting pan
  • 6 tbsp. finely chopped pistachios
  • 1 tsp. grated lemon zest
  • 6 tbsp. unsalted butter (chilled & cubed)
  • 1 egg yolk
  • 1/4 tsp. vanilla extract

for the lemon curd

  • 3 tbsp. lemon juice
  • 3 tsp. lemon zest
  • 3 tbsp. sugar
  • 1/2 egg (beaten)
  • 1 egg yolk
  • pinch of kosher salt
  • 2 sprigs of fresh rosemary
  • 2 tbsp. unsalted butter (room temp)

for the ricotta 

  • 1/3 cup whole milk ricotta cheese
  • 1 1/2 tbsp. sugar
  • 1/2 egg (beaten)
  • 1/2 egg white
  • 1 tsp. vanilla extract
  • pinch of salt

for assembly 

  • chopped pistachios
  • sprigs of rosemary
  • dries rose petals


DIRECTIONS

for the crust 

  • Preheat oven 400°F
  • Prepare four 6 tart pans by lightly coating with butter and dusting with granulated sugar.
  • In a large bowl, whisk together the pistachios, sugar, flour, and lemon zest.
  • Add the unsalted butter & used your fingers to work it into the flour mixture, making sure not to overwork the butter. If at any point the butter is too soft, place it in the fridge for 5-10mins to chill again.
  • Once the butter are about the size of peas, drizzle in the egg yolk and vanilla extract. Use a rubber spatula to mix it in. The dough is shaggy & will not form a ball.
  • Scoop the dough into the prepared tart pans and place them on a baking sheet to bake for 8 minutes to set.
  • Remove the crusts from the oven & set it aside, then reduce temperature to 375°F.

for the lemon curd (you can make this ahead of time)

  • In a small saucepan on low heat, combine all ingredients except of butter & whisk without stopping.
  • Once the curd is thickened enough to coat the back of a wooden spoon, remove it from heat & whisk in butter.
  • Strain the curd through a fine sieve & discard the solids.

for the ricotta (you can make this ahead of time)

  • In a separate bowl, whisk together the ricotta and sugar, then add in all other ingredients & whisk to combine.
  • Using a spatula, add the ricotta mixture to the lemon curd, stirring till just combined.
  •  Fill the prepared tart pans with the mixture & place them on a large rimmed baking sheet.
  •  Bake for ~5 mins, until edges are just set. The center will still jiggle.
  • Remove from oven and cool at room temperature before transferring to the fridge to cool completely, or overnight.

for assembly 

  • Once chilled, remove the tart tins, sprinkle one side of the tart with crushed pistachios & rose petals. Then place a small sprig of rosemary on top before serving.