I just got back from London. Has a good ring to it doesn't it? No big deal. I was there for a few days, Paris before that. No biggie. First off, I flew Virgin Atlantic which I've always had good experiences with. No long lines, few delays, plenty of available assistance. And free wine in economy.
I was rather proud of myself about the flight situation. Los Angeles to London is one longgggg flight. I get antsy. It's not a fear of flying situation..it's the uncomfortable factor. Those seats are so vertical that you're practically leaning forward. And if you have long legs and child-bearing hips like moi...well....it's just not nice! Can a doctor's note get me into business? I'm the antsiest.
But I would give myself an A for the flight there. 3 movies, 2 glasses of wine and 1 bathroom break. I was calm, cool, collected and quite content. Since I can't sleep on planes, resignment is my only option.
The flight back: 5 t.v. episodes, 4 glasses of wine (they're small!), 3 pillows, 2 movies and 1 bathroom break. C+. It was the 7 hour itch. Thank goodness I was flying alone because I was forced to silently complain to myself. The 7 hour airplane itch is when I crave all the freedoms I don't have in that stupidly too-small dirty economy chair:
-Kite surfing. I never have but I need it.
-The gym. It's been a long while but I need it.
-Beverage with grenadine. They don't carry grenadine? But I need it.
-A fruit tart? All I want is a fruit tart. I need it!
Now that I'm reinstated with all my red, white and blue freedoms, I need to have these tarts again. This weekend sounds positive.
Fouth of July sounds promising as well.
The goat cheese mousse is a nice twist and will surely convert many goat cheese dislikers.
See me assembling these on an interview I did at mikellandmaria.com!
Recipe courtesy of Tartelette
INGREDIENTS: (makes 8)
For the crust:
- 4 tbsp. slivered almonds
- ½ cup sugar
- 1 stick (8 tbsp.) unsalted butter, at room temperature
- pinch of salt
- 1 ½ cups all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
-Preheat oven to 350° F. -In a food processor, pulse the almonds and sugar until finely ground.
-In the bowl of an electric mixer fit with a paddle attachment, cream the butter, ground nuts and salt on medium speed until combined.
-Slowly add the flour, egg yolks and vanilla extract until fully incorporated.
-Shape dough into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for 2 hours or overnight.
-Place dough between two pieces of parchment paper and roll it to about 1/8” thick.
-Cut out 6” rounds and fit them inside 4” tartlets. Pat the dough with your fingers if they break.
-Prick the dough with a fork and refrigerate 30 minutes.
-Place a piece of parchment paper inside the tart shells and fill with pie weights or beans. Bake at 350° for 15-20 minutes, or until golden brown.
-Let cool completely on wire wracks and remove weights.
For the goat cheese mousse:
- 8 oz. goat cheese, at room temperature
- ¼ cup sugar
- juice and zest of half a lemon
- 1 cup heavy cream, cold
- 3 cups assorted berries, (I used raspberries)
-In the bowl of a stand mixer fit with a whisk attachment, add the goat cheese, sugar, lemon juice and lemon zest.
-When fully incorporated and smooth, add the heavy cream and whip of medium speed until light and fluffy and takes on the consistency of whipped cream.
-Refrigerate until ready to use.
-Fill a pastry bag with the mousse and pipe into tart shells.
-Top with berries; refrigerate the tarts until ready to serve.