Lemon Blueberry Yogurt Cake with Citrus Glaze

In spite of being slightly adventuresome and knowing how to swim, up until this past week I couldn't bring myself to get into a single person kayak. But as fate would have it, we had access to two single person kayaks up at the lake cottage last week. In addition, the lake seemed to be relatively calm. If there was ever an overcome my fears opportunity, this was it. The universe was talking. All I needed to do was listen and then find someone to be my 'guide', to teach me how to paddle, and to have enough patience as I processed it all. My nephew was the one who drew the proverbial short straw. If you are going to have someone help you navigate lake waters all by yourself, having an engineering degreed, experienced kayaker nephew is what you want. Better yet, someone you love and trust enough not to make too much fun of you when aren't processing the directions ("Hold your paddle vertical."...."What does that mean?"). I am probably now skilled enough to be dangerous out on the water! The third time we went out on the lake and into the channel was the charm. My confidence being in the kayak went from 0 to 90 in spite of not being able to get myself out of the kayak without falling into the water. After kayaking on the lake for almost an hour, I could have stayed out even longer. Not only because I had enough strength left in me and the lake water was like glass, but mostly because it was nice being able to spend time with my nephew (even if he did make fun of me). Spending time with my sister's family for a couple of days at their happy place is always memorable. And this year was no exception. The 2019 summer at the lake in Pentwater, Michigan during Fourth of July week be remembered for so many reasons but especially as the one where I finally learned to overcome my fear of single person kayaking!

Just as there are many long standing family traditions in my sister's family during the lake week, I too have created a few of my own. Stopping at the blueberry farm on my way home is one of them. Only this year my favorite blueberry farm hadn't yet opened for the season due in large part to the crazy wet spring weather. Fortunately, the antique shop across the street was open. My disappointment in not bringing home fresh Michigan blueberries was going to be short-lived. It is probably a really good thing this store is slightly more than three hours from where I live. Because I wouldn't just be a regular once a year customer. This is one of those shops where there is almost too much too look at, if there is such a thing. Anyone who loves old things and gets great pleasure from 'the hunt' could easily be lulled into spending hours walking through the aisles and browsing through all of the booths. Except I was on a mission to get home at a reasonable hour so it was more of a whirlwind stop. My eyes were drawn to some century old silverware, some Flow Blue plates and platter, a set of six French porcelain gratin dishes, a blue swirled graniteware pie pan, and a pint sized glass milk bottle. They all came home with me. As for blueberries, well the ones I bought at the grocery store when I got home were still beautiful enough for this Lemon Blueberry Yogurt Cake with Citrus Glaze.

I love the combination of blueberries and lemons in crisps, cobblers, pies, and cakes. The delicate sweet, fruity flavor of the blueberries and the tartness of lemons are a pairing made in heaven. And heavenly may be the best way to describe this moist, dense yet light, incredibly delicious Lemon Blueberry Yogurt Cake with Citrus Glaze. Even with the citrus glaze providing a little more sweetness, you could easily justify eating this cake for breakfast.

The inspiration for this recipe came from the fabulous new cookbook "Simple Cakes: All You Need to Keep Your Friends and Family in Cake" by Odette Williams. As the title of the book suggests, all of the recipes in this book are simple to make. This one is no exception. I used vegetable oil instead of grapeseed oil and a whole milk Icelandic cream-skyr instead of a whole milk Greek yogurt. Both changes worked perfectly. But whether you use a whole milk Greek yogurt or an Icelandic cream-skyr, the key is using a whole milk one. More than likely you will need at least two lemons for this recipe in order to get enough juice for both the cake and the glaze. And speaking of the lovely thick glaze, I should have increased the amount of it before pouring over the top of the cake. I definitely will the next time. The recipe below reflects those increased amounts.

There is beauty in simplicity. There is also great flavor. The cake batter easily comes together with a couple of bowls and a whisk. No need for bringing out the mixer. To ensure the blueberries don't sink to the bottom of the cake, toss them in some all-purpose flour before folding them into the batter. 

After pouring the batter into the lined and greased 9" springform pan, the cake bakes in a preheated 350 degree (F) oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or when it easily springs back when you lightly press on it. 

The aroma coming out of the oven was intoxicating. It was a bit of a challenge to wait for it to cool to room temperature before pouring on the glaze and slicing into it.

As far as glazes go, I think I have discovered my new favorite. Sifted confectionary sugar, room temperature unsalted butter, boiling water, and freshly squeezed lemon juice create one of the most luscious, thickest glazes I have ever made. Not only do I love its' texture, but it hides all of the cakes imperfections. There are two other things you should know about the glaze. First, thicker is better (unless you are big fan of a runnier one). You want your glaze pourable, but on the thick side. Second, pour the glaze continuously over the center of the cake to get the most even distribution. You may or may not need to tilt the cake slightly if the glaze is not running evenly in all directions. 

I used slightly less than a pint of fresh blueberries in the cake batter. There were bursts of blueberriness in every slice. The remaining berries were used to pile on center of the glazed cake. The freshly squeezed lemon juice and lemon zest brought about the perfect amount of lemony tartness to the cake.

The Lemon Blueberry Yogurt Cake with Citrus Glaze will definitely satisfy a sweet tooth craving without being too sweet. It is simply a perfect cake.

Whether you get your fresh blueberries from a blueberry farm, the farmer's market, or the grocery store, you want to get some to make this Lemon Blueberry Yogurt Cake with Citrus Glaze. It is one of those cakes blueberry and lemon lovers will be smitten with in the first bite. You can make the cake early in the day and glaze just before you are ready to serve. It is definitely one of those cakes worth turning on the oven for. Even if it's a sweltering hot day. Who knows, this cake may be one of the most memorable ones you make this summer. Or maybe even it will become a new summer dessert tradition. And who doesn't like to create memorable moments and start new traditions?

Recipe
Lemon Blueberry Yogurt Cake (slight adaptation to the Berry Yogurt Cake recipe from Odette William's cookbook 'Simple Cake: All You Need to Keep Your Friends and Family in Cake')
Serves 8 to 10

Ingredients
Cake
2 1/4 cups (290 g) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup (180 ml) vegetable oil (or can use grapeseed oil)
1 cup (230 g) plain full-fat Greek yogurt (see notes)
Finely grated zest of one large lemon
1/3 cup (80 ml) freshly squeezed lemon juice (see notes)
1 cup (200 g) granulated sugar
8 ounces (226 g) fresh blueberries
1 Tablespoon all-purpose flour

Citrus Glaze
1 1/2 cups (173 g) confectionary sugar, sifted
1 1/2 Tablespoons boiling water
1 1/2 Tablespoon freshly squeezed lemon juice
1 1/2 Tablespoons unsalted butter, room temperature

Directions
Cake
1. Preheat oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter sides of the pan and the parchment paper. Set aside.
2. Over a large bowl, sift the flour, baking powder, and kosher salt.
3. In a medium sized bowl, whisk the eggs, oil, yogurt, lemon zest, lemon juice, and sugar until combined.
4. Gradually add the wet ingredients to the dry ingredients. Whisk until the batter is smooth and lump-free.
5. Mix the blueberries with one tablespoon of flour. Fold the blueberries into the cake batter.
6. Pour the batter into the prepared pan. Smooth the top with an offset spatula. 
7. Bake in the center of the oven, rotating midway through the baking process, for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should bounce back when lightly pressed. 
8. Remove from the oven and let rest for 10 minutes.
9. Run a knife along the edge of the pan to release the cake from the pan. Remove cake from pan and place on a cooling rack. Let cake come to room temperature before pouring on the glaze.
10. Transfer cooled cake to a platter or cake stand.

Citrus Glaze and Assembly
1. Place the sifted confectionary sugar in a medium sized pouring bowl. Make a well in the center and place the butter in it.
2. Pour the boiling water over the butter to melt it.
3. Add in the lemon juice. Whisk until the glaze is smooth and thick (yet pourable). Note: If glaze is too thick, add a little more water. 
4. Pour the glaze over the top center of the cake, so it evenly distributes over the cake. Note: You may need to gently and evenly tilt the cake to enable the glaze to drip over the sides. 
5. Garnish the center of the cake with a handful of fresh blueberries before serving.
6. Cover any leftovers with plastic wrap and store at room temperature. The cake will be good for up to 2 days.

Notes: (1) I used Siggi's Whole Milk Yogurt, an Icelandic cream-skyr, instead of the Greek yogurt and loved how it worked in this cake. (2) More than likely you will need 2 lemons to get enough juice for both the cake and the glaze. (3) When glazing the cake, I didn't think there was enough of it. So the recipe included in the post increases the ingredients by an additional half. (4) Instead of making the cake in a 9" springform pan, you can make it in a 9" x 5" loaf pan. Baking time will still be 50-55 minutes.

Ludington and Pentwater, Michigan (July 2019)

Sea Salted Rosemary Shortbread

Long before there was Coldplay, David Gray, the Dave Matthews Band, the Lumineers, Mumford and Sons, Dan and Shay, and Ed Sheeran, there were the Beatles. I was nine years old when they first landed in the states and ten years old when they flew into Chicago. In what was a rather out of the ordinary detour home after an afternoon at the home of some relatives, my father pulled into Midway Airport and parked the car. We all got out and joined the throngs of people standing at the fence waiting for a plane to arrive (those were the days before TSA and any sort of security) . How my father knew the Beatles were landing that afternoon I have no idea. Quite possibly he heard it on the radio. Why he actually dragged us all out of the car to get a glimpse of them getting off the plane is an even bigger mystery. Yet, this slightly surreal day has been permanently etched into my memory. For my tenth birthday, my cousin Billy, took me to see the Beatles movie "Help". In retrospect, I can't help but wonder if he was the only boy in the theatre as all I remember were the hundreds of other girls standing and screaming throughout the entire movie. This is not an exaggeration. To this day, all I can recall about the movie is the screaming. Whatever possessed young girls like me to scream at a movie screen is yet another one of life's mysteries. Apparently all of the screaming got out of my system by the time I went to my first real concert at age fifteen. No, it wasn't the Beatles, it was a Carole King and James Taylor concert. And that was yet another surreal experience, but I will save that story for another time.

This past weekend we went to see the movie "Yesterday". For those of you who haven't yet seen it or even read about it, all I will say about it is the music of the Beatles is a major theme (no spoilers here). But if you love the music of the Beatles, love a feel good movie, and/or are a hopeless romantic, you absolutely have to see this movie. It's been more than forty-eight hours since I left the theatre and I still can't stop smiling every time I think about it. 

There were few other things bringing a smile to my face this past weekend. One of those being this insanely delicious Sea Salted Rosemary Shortbread. Admittedly I am partial to the flavor and texture of most shortbreads. However, when I came across this recipe I hesitated in making them. Thank goodness that hesitation didn't turn into a permanent hold. Because when I tasted them, I screamed. Seems that youthful screaming at the movie theatre has been replaced with screaming when tasting something amazing. This melt in your mouth Sea Salted Rosemary Shortbread is buttery, salty, and herby. While these are technically a shortbread (due in part to the absence of eggs), I would put them into the 'cracker' category as they would send any cheese board over the top! (See notes below for other pairing suggestions.) 

The sweet, salty Sea Salted Rosemary Shortbread is made with only six ingredients. Confectionary sugar, kosher salt, flaky sea salt, all-purpose (unbleached) flour, finely minced fresh rosemary, and unsalted butter. Using a European butter made a huge difference in the shortbread's flavor and texture. In other words, these shortbread will only be scream worthy if you use an unsalted European butter. 

The dough comes together easily when using a standing mixer fitted with a paddle attachment. The texture of this dough had very similar qualities to the dough for Amy's Shortbread Cookies. It was a soft, supple, very easy to roll out dough. The original recipe called for chilling the dough for 40 minutes in the refrigerator, however, I found I could roll out the dough immediately after it all come together in the mixer. If for any reason your dough seems to soft or sticky to roll out, then wrap it in plastic wrap to give it a quick chill. 

With the Fourth of July holiday right around the corner, I decided to cut the rolled out dough into stars rather than squares. Because stars have a rather timeless quality to them, all future batches may end up staying star shaped. Use any 2" to 2 1/2" cookie cutter shape you have when rolling out the cookies to 1/4" thickness. A fluted edge cookie cutter would make for a nice finishing touch, an almost store bought look. As important as the shape of the shortbread might be, their flaky sea salt finish is even more so. One bite of this incredibly flavorful shortbread and you might find it hard not to say 'Wow'!

The shortbread bakes up in 16-18 minutes in a preheated 350 degree (F) oven. Rotating your baking sheet halfway through the baking process helps to ensure the shortbread bakes evenly. When done, the edges of the shortbread will be a beautiful light golden brown.

Seriously, this Sea Salted Rosemary Shortbread is unlike any shortbread or cracker you could buy from a bakery or grocery store. If you love the flavor of rosemary, you absolutely have to make them. Your world without this shortbread would like a world without the Beatles.

Once baked, the shortbread will be good for up to a week if stored in a tightly sealed container. Although I doubt they will last that long.

Ever since making the English Oat Crackers, I have become a big fan of homemade 'crackers' on a cheese platter. Not even the high end expensive packages of crackers come close to ones homemade. The Sea Salted Rosemary Shortbread are destined to become a cheese board necessity around here. And even though I have been told not to bring anything up to the lake this week (but who listens), I am bringing up a tin of them, along with some homemade Cherry Tomato Jam, and the fixings for the Jarlsberg Cheese Spread. Our Fourth of July pre-fireworks wine and cheese course is going to be memorably EPIC! Now I just have to decide which wine to bring to my sister the wine connoisseur. Oh, the pressure makes me just want to shout! 

Recipe
Sea Salted Rosemary Shortbread (an ever so slight alteration to the Salted Rosemary Shortbread recipe from Lisa Ludwinski's "Sister Pie" cookbook)

Ingredients
2 cups (260 g) unbleached all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted European style butter, room temperature
1/2 cup confectionary sugar
2 scant Tablespoons finely minced fresh rosemary
Flaky Sea Salt, for finishing (I use Maldon Sea Salt)

Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, whisk together the flour and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter, confectionary sugar, and rosemary (approximately 2-3 minutes. Use a spatula to scrape the bottom and sides of the bowl to ensure the mixture is fully blended.
4. Add in the flour mixture. Mix until combined and dough begins to come together.
5. Divide the dough in half. Place one half of the dough in the refrigerator while you roll out the other half.
6. On a lightly floured surface, roll out the dough to a 1/4" thickness. Cut into 2" shapes using a cookie cutter of choice. Sprinkle with a flaky sea salt.
7. Transfer cookie cutouts to a baking sheet. Bake for 16-18 minutes rotating the pan midway through the baking process. Shortbread is done when the edges are slightly golden. Note: Begin checking for doneness as early as 15 minutes.
8. Remove baking pan from oven. Let cookies rest on the pan for 5 minutes before transferring to a cooling rack.
9. Roll out and bake remaining dough. Cut into shapes, sprinkles with flaky sea salt and bake.
10. Store shortbread in an airtight container at room temperature for up to one week.

Notes: (1) For the best flavor and texture use an unsalted European butter. I used Kerrygold. (2) Serve shortbread on a cheese board; with some Cherry Tomato Jam and Jarlsberg Cheese Spread, or just enjoy them all by themselves. (3) The original recipe recommended wrapping the dough in plastic wrap and chilling for 40 minutes before rolling out. My dough was ready to roll out immediately. I refrigerated half of the dough while I worked with the other half.

Pecan Peach Blueberry Crisp

Five years ago I shared a recipe for a delicious Peach and Blueberry Crisp, a gluten free version of a fruit crisp as the topping used oat flour instead of all-purpose flour. Apparently I like the combination of peaches and blueberries as today I am sharing a variation for a crisp featuring these two fruits. This one pays homage to the South as the topping is made with pecans instead of oatmeal. Whether you say 'pee-KAHN', 'pee-CAN', or 'pick-AHN' you won't go wrong making this Pecan Peach Blueberry Crisp. It is quite possible you will abandon all of your summer fruit crisp recipes for this one. 

With blueberries and peaches just coming into full swing, they are in abundance at Farmer's Markets, roadside stands, and grocery stores. When baked in a crisp they are transformed into even sweeter bites of jammy deliciousness. Chopped pecans, butter, and brown sugar create a rich, crunchy topping, one contrasting perfectly with the baked peaches and blueberries. 

It never ceases to amaze me how the flavors of fruits and nuts are taken to new levels of flavorfulness when baked. I am equally surprised when just subtle changes made to a recipe create one so novel and profoundly more spectacular. One bite of this Pecan Peach Blueberry Crisp and I realized this was the one I have been waiting for all my life. I was smitten in the first spoonful.

I genuinely believe this Pecan Peach Blueberry Crisp is crisp perfection. However, if you are looking to take up a notch, serve it with some good quality vanilla ice cream.

The beauty of fruit crisps not only lies in their ease in making, but in the simplicity of the ingredients.

The use of freshly squeezed lemon juice adds the right amount of tartness to the baked fruit. Just one tablespoon makes the right amount of difference.

Blend the crisp topping using your fingers as it is the best way to test for the consistency. If you can't squeeze the topping into small clumps with your fingers, add another tablespoon of butter. The amount of crisp topping is a little on the generous side. Use it all as it makes for a perfect fruit to topping ratio.

The crisp goes into a pre-heated 375 degree (F) oven. After baking for 30 minutes at that temperature, reduce the oven to 350 degrees (F) and continue baking for 20-25 minutes. When the topping is a beautiful golden brown and the fruit bubbles up along the sides of the pan, your crisp is done.

The fruit filling thickens up even more when you let the crisp rest for 15-30 minutes before serving. If ever there was a time when you will be rewarded for your patience, it will be giving the crisp a little time to rest after it comes out of the oven.

The use of pecans in the topping gives this rustic Pecan Peach Blueberry Crisp a bit of southern charm irresistible sophistication. Clearly you need this crisp in your life.

Fruit crisps are summer dessert perfection. And this one does not disappoint. It's definitely worth turning on the oven for, even on those hot, humid summer days. Whether it's a casual gathering or fancy dinner party, this Pecan Peach Blueberry Crisp will be a divine, memorable end to your meal. 

Recipe
Pecan Peach Blueberry Crisp
Serves 8

Ingredients
Crisp Topping
7 Tablespoons unsalted butter, room temperature
1 cup (132 g) all-purpose flour
3/4 cup (150 g) light brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup pecans, chopped small

Fruit Mixture
2 pints (595 g) fresh blueberries
4-5 medium peaches (1 pound 3 ounces to 1 pound 6 ounces), halved, seeded and cut into 1/2" wedges
1/2 cup (100 g) granulated sugar
4 Tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1 Tablespoon freshly squeezed lemon juice

Vanilla Ice Cream

Directions
Crisp Topping
1. In a medium sized bowl add in the butter, flour, brown sugar, cinnamon, salt, and pecans.
2. Using your fingers, mix until all ingredients are combined and the mixture is crumbly. Set aside.

Fruit Mixture and Assembly
1. Preheat oven to 375 degrees (F).
2. In a small bowl, whisk together the sugar, cornstarch, and cinnamon.
3. In a large bowl, mix together the blueberries, peaches, sugar mixture, and lemon juice until the fruit is coated.
4. Lightly butter a 7" xx 11" (interior measurements). 
5. Pour in the fruit mixture.
6. Evenly distribute the crisp topping over the fruit.
7. Bake for 30 minutes at 375 degrees (F). Reduce oven temperature to 350 degrees (F) and continue baking for an additional 20-25 minutes or until the topping is golden brown and the fruit is bubbling up along the edges.
8. Remove from oven and let rest 15-30 minutes before serving.
9. Spoon the Pecan Peach Blueberry Crisp in serving bowls and/or cups. Top with vanilla ice cream.

Notes: (1) I used a baking dish but you could also make the crisp in a cast iron skillet. (2) Your peaches should be ripe but not mushy. Overripe peaches do not work well. (3) Store any leftover crisp, covered, and in the refrigerator. Reheat individual servings in the microwave. 

Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue

The stacks of books on my nightstand have not diminished in months. Instead they continue to steadily increase in height.  Not because I haven't been reading. The biggest culprits for the mini-library gracing my nightstand are the 'never ending, newly released, intrigued by, must-read' books as well as those recommended by friends. However, some of the books in these stacks are ones I have read over the past few months. Only they have yet to make their way to the bookshelves. Not because I am too lazy to move them. Rather they are books which have either resonated with or inspired me. I am not yet finished savoring them. Being able to go back to the passages or sentences on the pages I have tabbed brings me joy. Unlike those college texts from way back when, I cannot bring myself to write in or mark up any of my hardcover books. Instead I turn the top or bottom corners of the pages containing words so beautifully written or giving me reason to take pause. Every now and then I memorize certain lines or passages, although my brain doesn't seem to have the same kind of storage space it used to. There is no rhyme or reason to the order of how these books are stacked or the order in which they will be read or finished reading. If I hear someone's unbridled enthusiasm for a book, it goes to the top of the list. It took me months to get through "A Gentlemen in Moscow". But then there came a point in the book where I couldn't put it down. Turns out it has become one of my most favorite, most recommended books.

Then there are the books I read quickly but keep going back to. Deena Kastor's "Let Your Mind Run" is one of them. And not just because it's a signed copy with a personal inscription or because I am training for a half-marathon. Yes, it is one those books every runner should read. It is also one every non-runner should read. Contained within the book are her stories of the successes, setbacks, and lessons learned in the running world. And she is a great story teller. However, what makes this book even more compelling are the 'food for thought' reflections, insights, and bites of wisdom about life in general scattered throughout. When I first read the words "The moments that challenge us the most define us.", I thought about how they applied to my running experiences. After rereading them, I thought about how they related to the choices in life I had made by default or with intention. Especially when dealing with things causing me conflict. Reading the words "A goal is an awesome way to force growth on yourself." felt as if I was learning about the importance of goal setting for the first time. Funny how the choice of words makes the familiar seem unfamiliar, the old seem new again. I could go on endlessly sharing parts of a book whispering to me, but what I really need to do is talk about this crazy delicious Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. The flavors and textures in this tart will make your head spin. And like Deena Kastor's book, this tart will not only make you feel as if you are tasting chocolate and coconut for the first time, you will want to keep coming back for more.

Show me a dessert made with caramel, chocolate, and/or coconut and you will my attention. But show me one with at least two of those ingredients, especially coconut and chocolate, and I will find it almost impossible to resist. Wrap those those two flavors in a graham cracker crust and a toasted marshmallow meringue and it's all over but the shouting. Wild horses couldn't keep me from taking a bite.

This gorgeous, decadent Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue is made up of four of the most delicious layers. Each one delectable on their own. When put all together in a single bite it's pure lusciousness. Chocolate and coconut lovers will be in heaven.

None of the four layers are particularly difficult or complicated to make. But if there is one layer you might perceive as a tiny bit challenging, more than likely it will be the marshmallow meringue. So let me shift your thinking and give you some reassurance. It is much easier than you might think. But let's first talk about the other three layers.

When making a graham cracker crust I prefer to crush my own graham crackers rather than buying a box of graham cracker crumbs. Taking a rolling pin to squares of graham crackers has a fair amount of therapeutic value. However, the flavor difference between homemade and store bought is like the difference between night and day. I also prefer to bake a graham cracker crust. Baking deepens it's flavor and helps holds together better than one only refrigerated. The chocolate ganache layer comes together in less than two minutes in the microwave. How easy is that? Still with me? Okay, good. Let's talk about this drop the mic coconut custard.

However, there is a drawback to the coconut custard. It's being able to restrain yourself from eating it all before spreading it on top of the slightly chilled ganache layer. This custard has the right amount of sweetness, an abundance of sweetened (untoasted) coconut, and a creaminess defying perfection. If you have made a pudding or any other kind of custard before, you will love the simplicity of this recipe. If you have never made a pudding or custard before, you will be amazed at just how easy they are to make. The keys to making a great custard are having a really good heavy bottomed pan and whisking continuously. The recipe below gives you a choice between using 3/4 of a cup or 1 cup of sweetened coconut. My recommendation is to use more than 3/4 of a cup.  Coconut is one of those ingredients where weighing it matters as more than likely none of us 'cup' measure it the same way. Note: You can make the coconut custard early in the day or the night before. Just keep in refrigerated in a bowl and tightly cover with plastic wrap. Place a piece of plastic wrap directly on top of the custard to prevent it from developing a skin.

Having a standing mixer with a whisk attachment to make this marshmallow meringue is a necessity for several reasons. First, the mixture needs to be whipped at high speed for 5 to 7 minutes. Second, and more importantly it is much easier (and safer) to slowly pour the hot sugar mixture into the softly whipped egg whites when both of your hands are only dealing with the very hot pot. Lastly, from start to finish the marshmallow meringue takes less than 20 minutes to make using a standing mixer.

Notes: Up to the point of adding the marshmallow meringue, the tart can be completely assembled and refrigerated anywhere from 2 to 12 hours. The proportions of each of the layers in this tart are near perfect. You will not be using all of the marshmallow meringue. See notes below.

If you want a more finished look to your tart, pipe on the marshmallow meringue using a pastry bag and large pastry tip. But if you want a more refined rustic look, mound and decoratively swirl the meringue on top of the chilled tart.

Once the marshmallow meringue is on the tart, use a kitchen torch to toast it. Then just pause for a moment to take in how incredibly beautiful it is.

For the cleanest slices, run a sharp knife under hot water, wipe it dry, then cut. Repeat for each slice. A warm knife will prevent the marshmallow meringue from getting squished or stuck to the knife and ruining the beauty of the meringue on each slice.

Because the texture of the toasted marshmallow meringue will change after it has been refrigerated for more an hour, I would highly recommend waiting until you ready to serve before topping it on the tart.

If you are looking to serve your family and friends an impressive, gorgeous, insanely delicious dessert, make this Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. This is one of those recipes you will want to bookmark. Because after you make it, I promise you will go back to it again and again. Just as you might a beloved book.

Recipe
Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue
Serves 10

Ingredients
Graham Cracker Crust
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/4 teaspoon kosher salt
6 Tablespoons unsalted butter, melted and slightly cooled.

Chocolate Ganache
4 ounces (115 g) semi-sweet chocolate chips
1/3 cup (30 ml) heavy whipping cream
1 Tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon kosher salt

Coconut Custard
1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon kosher salt
2 large egg yolks
2 Tablespoons and 1 teaspoon cornstarch
1 Tablespoon unsalted butter, room temperature
1/2 teaspoon vanilla
3/4 to 1 cup sweetened flaked coconut (see notes)

Marshmallow Meringue
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
2 Tablespoons caster (or granulated sugar)
3/4 cup corn syrup
2/3 cup (133 g) granulated sugar
1/3 cup (30 ml) water
2 teaspoons vanilla or vanilla bean paste

Directions
Graham Cracker Crust
1. Preheat oven to 350 degrees (F). 
2. In a medium bowl, stir together the graham cracker crumbs, sugar, salt and melted butter until the mixture is well moistened.
3. Press firmly into the bottom and sides of long rectangular tart pan (14" x 4"). 
4. Bake for 8-10 minutes or until the crust is set and lightly golden. Let cool completely.

Chocolate Ganache
1. In a small-medium sized bowl, combine the chocolate chips, cream, corn syrup, vanilla, and kosher salt.
2. Microwave on high in 30 second intervals, whisking between intervals, until mixture is melted and smooth (approximately 1 1/2 minutes total).
3. Pour over the baked graham cracker crust. Smooth the top with an offset spatula. 
4. Place tart in the refrigerator to chill the ganache while making the coconut custard.

Coconut Custard
1. In a heavy bottomed saucepan combine sugar, cornstarch, and kosher salt. Whisk in milk and egg yolks.
2. Cook over medium heat, whisking constantly until the mixture is thickened (approximately 8-10 minutes).
3. Remove from heat and stir in the coconut, vanilla, and butter. 
4. Transfer to a bowl to allow to cool slightly before spooning onto the ganache layer (approximately 5-8 minutes).
5. Spoon on the slightly cooled coconut custard onto the ganache layer. Smooth top with an offset spatula.
6. Place a piece of plastic wrap directly on custard and return to the refrigerator.
7. Let the tart chill for at least 2 hours or overnight.

Marshmallow Meringue
1. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites and cream of tartar at medium speed until foamy. Add 2 Tablespoons caster (or granulated) sugar and beat until soft peaks form.
2. In a medium, heavy bottom saucepan, combine the corn syrup, 2/3 cup granulated sugar, 1/3 cup water. Cook over medium heat until mixture reaches 245 degrees (F) on a candy thermometer (approximately 12-15 minutes).
3. With mixer on medium speed, slowly pour hot corn syrup mixture along the sides of the bowl into the egg whites until combined. Increase mixer to high and beat for 5-7 minutes or until mixture is stiff and glossy. 
4. Add in the vanilla or vanilla bean paste to the mixture and beat for an additional minute.
5. Spoon the marshmallow meringue into a large pastry bag fitted with a large tip (of choice). Pipe on a design of choice on the chilled tart. Or simply mound and decoratively swirl the meringue on top of the chilled tart. 
6. Using a kitchen torch, brûlée the meringue. Allow to rest 5 minutes before cutting into slices using a knife run under hot water and wiped dry.
7. Serve immediately. Get ready to swoon.
Note: The marshmallow meringue can be made up to 4 hours ahead of time. Put meringue in the pastry bag(s), put in a bowl, cover and chill in the refrigerator.

Notes: (1) 3/4 cup of coconut weighs 2 3/4 ounces or 75 g. I used almost one cup of coconut in the custard, increasing the amount of coconut to 100 g. (2) You will have slightly marshmallow meringue than you need. Use it to pipe on cookies as a sandwich filling or graham crackers to make some incredible s'mores. The remaining marshmallow meringue can be stored in the refrigerator for several days. (3) Inspiration for the ganache and marshmallow cream layers came from the Black Bottom Coconut Custard Tart recipe from Bake from Scratch.