The experimentation has begun. I keep thinking about that lemon tart I had at Ai Fiori, NYC and how I would make it at home. Step 1 began with a recipe for the lemon filling from Smitten Kitchen and a recipe for a chocolate nut butter filling from Gabby’s Gluten Free. The shell is a phyllo dough tart shell. There were some misses with this; there were some hits. The filling is super simple, but I really do Meyer lemons. The nut butter was nice, but I definitely want to explore making my own almond or hazelnut creme. I am definitely trying SK’s recipe for a tart shell next time. The phyllo shells were just to tied me over while I worked on the filling.
But we’re close, my friends! So much closer to a home version that I thought I could be on my first attempt.
(Hope y’all are enjoying a lovely day! Be the bento everyone!)