Sometimes Simple, Sometimes Grand, Always Declicious
Ok guys. It’s time to have a little fun around here. I am participating in a year long competition sponsored by Rice Krispies where four teams of four bloggers each, get together once a quarter and create a rice krispie treat and centerpiece based on a given theme. The submissions are then voted on by you and judged by the folks at Kelloggs. The winning team has their recipe featured and after all four competitions have been completed, an overall grand prize winner is announced.
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I was supposed to be making a tart with my brand new tart pan. At least that was the original intention. In the end it turned out more like a bar made in a tart pan. This is the second time that my attempts at “tart creation” have been thwarted. The first time involved rhubarb and wouldn’t you guess, cream cheese. It was a sloppy finish and in the end I had to mix the whole concoction together, throw it in a pie crust and freeze it. The pie was delicious, but it definitely didn’t qualify for tart status. I swear, one of these days I’m going to set out to make a tart and succeed. Until that day comes though, this bar definitely suffices and serves to calm my ever nagging sweet tooth.
Think cookie crust with just a hint of lemon zest meets smooth as silk almondy cream cheese middle and hug it all together with a slightly tart red raspberry sauce that serves to balance the overall sweetness of the confection. Combine this melody of flavors and what do you have? One harmoniously empty plate, that’s what.
I’m assuming you can’t get to the kitchen fast enough to whip a plate up for yourself, so let me end the suspense and show you how it’s done.
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