It's amazing to think that 365 days have already flown by since I've started this blog. It's true, tomorrow Black Cat Bakery will celebrate it's one year anniversary! The past 12 months have been fun, at times frustrating, but definitely rewarding. I feel like I've really come into my own as a baker and I can't wait to see what another year will bring!

When I was thinking of what I'd like to highlight this month, I instantly thought about tarts. I love tarts. I actually like to collect tart recipes. They're such a simple dessert but they're extremely elegant when done right. Below, is a recipe I came across a couple days ago. I've made a few tweaks, including adding almond flour, cutting down on the sugar and increasing the almond extract. Those tiny additions, I think, make a huge difference in the overall flavor of the tart. As always, enjoy, and don't forget to get a little creative when you're assembling your tart! Remember, Food is art too!

Strawberry Almond Tart
(Adapted from Cooking Light.com)

18 honey Graham Crackers
Almond flour
2 Tbsp Sugar
3-4 Tbsp melted Butter

Filling-
2/3 cup room-temp Mascarpone
1/4 cup Sugar
1/2 tsp Vanilla extract
2 tsp Almond extract

Topping-
5 cups fresh Strawberries
1/2 cup Sugar
1 1/2 Tbsp Cornstarch
Splash Lemon juice
Sliced almonds

Begin by preparing the crust. Grind up the graham crackers until they are a fine, crumbly consistency. Pour them into a bowl and add about the same amount of almond flour. Melt butter. Stir into crumbs along with sugar. Press into bottom and sides of a greased 9" removable-bottom tart pan.

Bake at 350 degrees for 10 minutes.

While the crust is cooling, start preparing the filling. In a large bowl, whip together the cream cheese, sugar and two extracts. It should be velvety smooth. No lumps. Spread the mixture evenly onto the bottom of the tart shell.

Place 3 cups of the strawberries in a food processor. Grind until pureed. Heat the puree in a small saucepan along with the lemon juice, sugar and cornstarch. Bring to a boil, stirring constantly. Make sure to get rid of any lumps. Reduce heat to low; cook 1 minute. Remove and let cool to room temperature. Stir occasionally.

Arrange 2 other cups of strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle nuts around the edge. If you'd like to decorate your tart like I did in the picture, cut up and assemble the strawberries in a circular pattern and then stick nuts around the inside of the crust and the strawberry circle. Once you're finished, let the tart chill for 3 hours.

Zine Fest 2011 is quickly approaching. I've been working non-stop to come up with some fantastic new recipes for the zine. The zine is laid out in such a way, that, essentially you can mix and match anything. By throwing in a few more ingredients, you can change a basic cake recipe into an entirely new creation. Below, is one of the "variation recipes" for my vegan Dark Chocolate cake. This cake is dark, spicy and hella tart. It would pair best with a simple, sweet frosting like my "Baker's Frosting" (below) or my Cream Cheese Frosting, if you're looking for more of a kick in the pants.

Make sure to stop by the RVA Zine Fest, Saturday, October 8, to pick up a copy of my zine, "Monsterous Appetite for Cake." If you get there early enough, there just might be some cupcakes left!

Vegan Dark Chocolate Cranberry Cupcakes w/ "Cream Cheese" Frosting

1/4 cup Molasses
1/3 cup unsweet. Applesauce
3/4 cup + 1/2 tsp Sugar
4 oz. unsweet. Baker's Chocolate
3 tsp Bourbon-flavored vanilla
1 Tbsp Distilled white vinegar
1 cup hot Water
1 1/2 cups Flour
2 tsp Baking soda
1/4 cup unsweet. Cocoa powder
3 tsp Cinnamon
1/2 tsp Salt
2 tsp Cornstarch
1/2 the zest of a Lemon
3/4 cup Cranberries

Begin by melting the chocolate either in a double boiler or the microwave. Make sure to stir constantly to avoiding clumping and burning.

Chop up the cranberries. I prefer larger chunks, so, I only split them in half.

Combine the molasses, applesauce, sugar and vanilla. Mix well. Add in the melted chocolate. Mix again. Add the vinegar. Mix a third time. Add the water. Mix once more. Sift together the flour, soda, cocoa, cinnamon, and salt. Zest in the lemon. Stir until just combined. Finish by quickly folding in the cranberries.

If you’re making cupcakes, divide the batter evenly among the cups. This recipe makes 15. If you’re making a cake, this will make one 9 inch.

Bake at 350 degrees
18-19 minutes for cupcakes
30-35 minutes for cakes

When your cake or cupcakes are almost completely cool, begin making the frosting. 

Baker's Frosting

4 cups Powdered sugar
1/3 cup Vegetable-based shortening
1 1/2 tsp Vanilla extract
1/4 tsp Salt
Warm Soymilk

Beat the shortening until it is light and fluffy. Add in the powdered sugar, salt and vanilla. Beat until well combined.

Heat up the non-dairy milk. Add milk to desired taste and consistency. You want the frosting to be stiff but spreadable.