Breakfast desserts are a wonderful venue for experimentation. With this treat I took some morning time favorites and reframed them with an eye toward the tart/pie family. The crust is an oatmeal crumble, the body a tremble of yogurt set with gelatin, and the top is crowned in fruit. A joy eaten in the morning and a secret eaten at night, this tart will become a staple in your repertoire once you've tried it. Any fruit on top will do, I swap it out as the seasons shift. My new favorite? Fillets of mango spiraled around the yogurt.
A delight of layers, this cake has enough personality to please every texture nerd. I line the pan with caramelized walnuts, then pour the batter on top for baking. Once the cake is out of the oven and cool, I plaster the top with an easy chocolate mousse. Though it may look complicated, fret not- this is a cake you can throw together with minutes on the clock and look like a winner when the buzzer sounds.
Though I'd love to take credit for these brownies, I must bow my head to the inimitable David Lebovitz. He published this recipe for brownies in 2011 and I've been making them ever since. The batter is drop-dead simple with one caveat: you must beat it for at least a minute (as he states). The structural alchemy that occurs during your fervent whisking is what makes these brownies irresistible. They normally emerge from the oven with a crisp top but this time I've taken them for a ride with red wine and raspberry jam, baking a sticky-sweet layer on top of the bitter chocolate.
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It's remarkable how many times I change a dessert when menu planning. What began as chocolate cupcakes with ginger sabayon morphed three times until it ended up as mossy green ramekins of matcha custard. I love the herbal note to end a meal, it feels complete.