iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Green Tea Margarita

Ingredients:
1 lime or lemon wedge
Sauce of granulated sugar for coating rim of glass
1/2 to 2/3 cup strongly brewed Green Chai Spa Tea Blend , frozen into 6 to 8 small ice cubes
2 1/2 tablespoons (1 1/4 ounces) premium tequila
1 tablespoon fresh lemon juice
1 tablespoon orange liqueur, such as Cointreau
2 teaspoons sugar

Instructions:
Rub the lime wedge around the rim of an old-fashioned glass. Dip and rotate the rim in the saucer of sugar, making sure to keep the sugar on the outside. In a blender, combine the chai ice cubes , tequila, lemon juice, orange liqueur, and sugar. Blend on the pulse setting until slushy. Pour into the sugar-rimmed glass.
For those who prefer their libations over ice, fill a sugar-rimmed old-fashioned glass one-third full of chai ice cubes . Follow the recipe for Green Tea Margarita, using the blender's pulse feature to blend the ingredients until the ice is just coarsely chopped and the mixture is frothy. Strain the mixture through a bar strainer into the prepared glass.
Royal Blush

Ingredients:
1 teaspoon cherry purée (note: recipe below makes 3/4 cup)
3 tablespoons (1 1/2 ounces) vodka
1 1/2 tablespoons (3/4 ounce) fresh lime juice
1 tablespoon (1/2 ounce) simple syrup
5 fresh mint leaves
1 cup ice cubes
1/4 cup (2 ounces) dry sparkling wine
such as brut Champagne
chilled

Instructions:
In a bowl, purée frozen cherries or all-fruit spread with water. In general: 1 cup of frozen cherries (6 ounces) puréed with 2 tablespoons of water makes approximately 3/4 cup purée. To make purée using all-fruit spread, combine 3/4 cup spread with 3/4 cup water. Any extra can be used to make smoothies or sauce for ice cream.
Transfer purée to chilled martini glass. In chilled cocktail shaker, combine vodka, lime juice, and simple syrup. Tear mint leaves in half and add to shaker. Add ice and shake vigorously for 15 seconds. Slowly strain into martini glass without disturbing purée, then top with sparkling wine and serve.
Ramos Gin Fizz

Ingredients:
1/4 cup (2 ounces) gin
1 dash (3 to 4 drops) orange blossom water*
1 large egg white
1 tablespoon (1/2 ounce) half-and-half
1 tablespoon (1/2 ounce) fresh lemon juice
1 tablespoon (1/2 ounce) fresh lime juice
1 tablespoon (1/2 ounce) simple syrup
1 cup ice cubes
2 tablespoons (1 ounce) seltzer

Instructions:
*Also called orange flower water; available in liquor stores and in the specialty foods section of some supermarkets.
In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more.
Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.
Blood and Sand

Ingredients:
1/4 cup (2 ounces) Scotch
2 tablespoons (1 ounce) sweet vermouth
1 dash orange bitters
1 cup ice cubes
1/4 cup (2 ounces) cherry ale
Orange juice (200g is approximately 3/4 cup, but measurement is very precise in molecular gastronomy)
Versa-Whip* (a very precise scale is needed to weigh ingredients in fractions of grams, I dont think it makes sense to give volume measurements)
Xanthan gum*

Instructions:
In a medium bowl, combine 200 grams orange juice, 2.5 grams Versa-Whip (available online), 1/2 gram xanthan gum (also available online). Use immersion blender with whisk attachment to whip juice into foam.
In chilled cocktail shaker or pint glass, stir together Scotch, vermouth, bitters, and ice until well combined. Strain into chilled double old-fashioned glass and top with cherry ale and orange foam.
Nutty Monk

Ingredients:
1 liter Cognac
1 cup walnut halves
2 tablespoons (1 ounce) Benedictine liqueur
1 dash bitters
1 cup ice cubes plus 1 large cube
1 fresh cherry
funnel
coffee filter

Instructions:
Preheat oven to 350°F. Transfer Cognac to large heatproof pitcher (or mason jar) (reserve Cognac bottle).
Spread walnuts on large rimmed baking sheet and toast, stirring occasionally, until dark brown, about 10 minutes. Add hot walnuts to pitcher with Cognac and cover with plastic wrap. Let steep 36 hours, agitating gently every 12 hours. Line funnel with coffee filter and set over Cognac bottle. Strain Cognac into bottle, discarding walnuts. DO AHEAD: Infused Cognac can be prepared ahead and stored at room temperature, covered, up to six months.
In chilled cocktail shaker, combine 1/4 cup (2 ounces) infused Cognac, Benedictine, bitters, and 1 cup ice. Stir until well chilled, about 30 seconds. Strain into 12-ounce double old-fashioned glass and add remaining 1 large cube of ice (or 2-3 smaller ones). Garnish with cherry and serve.
Bloody Mary

Ingredients:
1/4 cup (2 ounces) tomato juice
3 tablespoons (1 1/2 ounces) vodka
1 teaspoon Worcestershire sauce
3/4 teaspoon freshly grated horseradish
3 dashes hot pepper sauce, such as Tabasco
1 pinch salt
1 dash freshly ground black pepper
About 1 cup ice cubes
1/4 teaspoon fresh lemon juice
1 stalk celery
1 lemon wedge (optional)

Instructions:
In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Fill glass with ice, then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well, then sprinkle lemon juice over. Garnish with celery stalk and lemon wedge (if using) and serve.
Pisco Sour

Ingredients:
1/4 cup (2 ounces) Pisco
2 tablespoons (1 ounce) fresh lime juice
1 tablespoon (1/2 ounce) simple syrup
1 large egg white
1 cup ice cubes
Dash (3 drops) Angostura or Peruvian bitters

Instructions:
In large cocktail shaker, combine Pisco, lime juice, simple syrup, and egg white. Shake vigorously for 25 seconds. Add ice and shake vigorously again. Strain into coupe glass and dot three drops of bitters on top of froth. If desired, drag toothpick through dots to create patterns such as hearts or squiggles.
Martinez

Ingredients:
1/4 cup (2 ounces) sweet vermouth
2 tablespoons (1 ounce) full-flavored gin such as Junípero
1 teaspoon Maraschino liqueur
1 dash Angostura Bitters
1 cup ice cubes
1 (1-by 1/2-inch strip) lemon zest

Instructions:
In chilled cocktail shaker or pint glass, stir together vermouth, gin, Maraschino liqueur, bitters, and ice until well combined. Strain into chilled coupe glass. Twist lemon peel over glass, drop into drink, and serve.
Pimm's Cup

Ingredients:
About 1 cup ice cubes
"1/4 cup (2 ounces) Pimms No. 1", 6 tablespoons (3 ounces) ginger beer or ginger ale
1 cucumber slice
1 sprig fresh mint (5 to 6 leaves)

Instructions:
Fill highball glass with ice. Add Pimm's, then top with ginger beer, garnish with cucumber slice and mint sprig, and serve.
El Diablo

Ingredients:
About 1 cup ice cubes
1/4 cup (2 ounces) reposado tequila
6 tablespoons (3 ounces) ginger beer or ginger ale
1 teaspoon crème de cassis
1 lime wedge

Instructions:
In 11-ounce highball glass, combine ice and tequila. Top with ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze lime wedge over, then drop wedge into drink and serve.
Grand Marnier Soufflés

Ingredients:
4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
1/2 cup sugar, plus additional for coating ramekins
1/2 cup all-purpose flour
2 tablespoons Grand Marnier
2 tablespoons simple syrup
16 small amaretti cookies
1 1/4 cups whole milk
1/2 vanilla bean
4 large egg yolks
5 large egg whites
1/2 cup sugar
"Accompaniments: Confectioners sugar
crème anglaise"
6 (8-ounce) ramekins
large baking pan

Instructions:
Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
In small bowl, stir together 4 tablespoons butter and flour to form paste.
In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.
Shrimp and Andouille Pot Pies

Ingredients:
1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
1/2 cup heavy whipping cream
2 tablespoons all purpose flour
1 tablespoon butter
3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
1/2 pound andouille sausage, cut into scant 1/2-inch cubes
2 large garlic cloves, minced
1/3 cup dry vermouth or dry white wine
1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
1/4 teaspoon dried thyme
1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
1 1/2 pounds deveined peeled uncooked jumbo shrimp
cut into 1-inch pieces

Instructions:
Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.
Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.
Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.
Rum, Caramel, and Banana Bread Pudding

Ingredients:
2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tablespoon dark rum
1/4 teaspoon salt
1 tablespoon unsalted butter
7 cups 3/4-inch cubes crustless brioche or egg bread (from 1-pound loaf)
6 large eggs
3/4 cup sugar
1/8 teaspoon plus 1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 teaspoon vanilla extract
1/4 cup (packed) dark brown sugar
3 tablespoons unsalted butter
2 tablespoons dark rum
1 tablespoon fresh lemon juice
4 medium just-ripe bananas
peeled
cut lengthwise in half
then crosswise into 1/3-inch pieces

Instructions:
Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
Preheat oven to 350°F.
Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.
Turtle Ice Cream Pie

Ingredients:
1 1/2 cups pecan halves or pieces (6 to 7 ounces), toastedepi:recipelink, divided</epi:recipelink>
3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 pints (4 cups) premium vanilla ice cream, divided
5 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons dark corn syrup
3/4 teaspoon vanilla extract
Pinch of salt

Instructions:
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Ingredients:
6 1-to 1 1/4-pound lamb shanks
All purpose flour
2 tablespoons extra-virgin olive oil
3 cups finely chopped onions (about 2 medium)
2 cups finely chopped peeled carrots
1 1/4 cups finely chopped celery
3 garlic cloves, minced
1 tablespoon (generous) tomato paste
3 cups low-salt chicken broth
1 1/2 cups Sauvignon Blanc or other dry white wine
6 fresh Italian parsley sprigs
2 tablespoons chopped fresh thyme
2 bay leaves
2 tablespoons chopped fresh mint
1 tablespoon (packed) finely grated lemon peel
1 tablespoon minced fresh green garlic or 1 garlic clove, minced
1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
8 ounces slender baby carrots, trimmed, peeled
8 ounces sugar snap peas, strings removed
2 tablespoons (1/4 stick) butter
3 ounces fresh pea tendrils

Instructions:
Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Bring lamb and pan juices to simmer over medium heat until heated through.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.
Baked Brie with Mushrooms and Thyme

Ingredients:
1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette
cut into 1/4-inch-thick slices

Instructions:
Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Caramel-Nut Tart

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup powdered sugar
1/4 teaspoon salt
1 large egg, separated
1 tablespoon heavy whipping cream
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup water
1/4 cup orange juice
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon honey
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup roasted unsalted cashews (about 2 1/2 ounces)
1/2 cup pine nuts (about 2 1/2 ounces), lightly toasted
1/2 cup walnut pieces (about 2 1/2 ounces)
lightly toasted

Instructions:
Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend. Add egg yolk and cream; beat until smooth. Add flour and beat just until dough comes together. Turn dough out onto lightly floured surface and knead briefly to combine. Gather dough into ball; flatten into disk. Wrap in plastic and freeze until firm, about 15 minutes.
Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inchdiameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 1/2 inch of overhang. Fold overhang in, forming double-thick sides. Pierce bottom of crust all over with fork. Freeze 30 minutes.
Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil with beans. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
Meanwhile, whisk egg white in small bowl until thick and foamy.
Brush hot crust lightly with some beaten egg white and place on rack to cool. Maintain oven temperature.
Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes. Remove from heat and pour in juice, then cream. Whisk over low heat until smooth. Whisk in butter, honey, orange peel, vanilla, and salt. Stir in cashews, pine nuts, and walnuts.
Pour filling into crust. Bake tart until filling is bubbling thickly all over, about 22 minutes. Cool tart completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room temperature.
Cut tart into wedges and serve.