REC: Gjetost Dessert Tartlets


Rona Yuthasastr

Someone was looking for Gjetost recipes, or what to do with Gjetost. This is from the New York
Times. Sorry for the lousy formatting--I had saved it as a text file and it comes out looking a
little funny. I say, go for the fondue version...mmmmm!

Recipe: Gjetost Dessert Tartlets

January 7, 2004 Recipe: Gjetost Dessert Tartlets

Time: 30 minutes

3 tablespoons sugar
1/4 teaspoon ground cinnamon
2/4 teaspoon ground cardamom 2 tablespoons plus 1 teaspoon unsalted butter, melted 10 slices
very thin whole-wheat sandwich bread 2 tablespoons heavy cream 4 ounces gjetost, preferably
Ski Queen, in thin slices 4 teaspoons light brown sugar
3/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon vanilla extract, plus 3/8
teaspoon water) 20 pecan pieces or small sage or basil leaves.

4. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch
tartlet forms ( 1/2 inch at base), or other small metal forms lightly with butter. Dip
interior of each buttered form in sugar, shake to remove excess, and place on baking sheet.
Set aside.

5. Place bread on cutting board, and flatten evenly with rolling pin. Cut out 2 rounds from each
slice with 2-inch biscuit cutter. Brush rounds lightly with butter, and press firmly, butter side
down, into sugared molds. Trim excess with scissors. Line molds tightly with individual rounds of
aluminum foil or empty tartlet forms, and return to baking sheet.

6. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over
simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and
water. Whisk until cheese has melted and mixture is smooth. Cover, and keep warm.

7. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce heat to 375 degrees. Lift
foil linings off tartlet forms. Spoon 1 scant teaspoon gjetost filling into each tartlet (do not
overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from
oven, and press nuts or herbs lightly onto surface of each ****. Cool slightly, and lift out of
forms. Serve tartlets warm or at room temperature.

Yield: 20 1-inch tartlets.
Note: Doubled, or even tripled, this filling may be used as a dessert fondue. Serve with ripe
strawberries or banana slices. Fondue may be thinned with cream or water.
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