October 21, 2010 1:09 pm

Dessert of the Day: Fig and Pecorino Romano Tart at The Shop

After a long morning of filming kitchen and cocktail demos at the newly opened Andaz 5th Avenue yesterday morning, the Behind the Burner team was tired...not to mention hungry. Lucky for us, we had been shooting in the gorgeous open kitchen of the Andaz's Shop Restaurant, where the smells of freshly baking breads and pastries had been tempting us all morning. Enter the Fig and Pecorino Romano Cheese Tart, the perfect mid-morning snack.

Combining the words "cheese" and "tart" in the same sentence is generally enough to make me want to devour whatever is being offered, and this treat was certainly no exception. A fragrant tart shell flavored with vanilla and almond held a layer of juicy, caramelized figs which were topped off with a shaving of sharp and salty Pecorino Romano cheese. This combination of fruit, nuts and cheese is simultaneously light and rich, while the contrasting sweet and salty flavors made the fruit taste even more intense. With freshly baked pastries like these only blocks away from our new offices, mind-morning hunger will no longer be a problem for the BTB team.

The Shop Restaurant
485 5th Avenue
New York, NY 10017
212.601.1234

Photo credit: Behind the Burner

— Written by Lisa Curry

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Tags : Fig, Pecorino Romano, Cheese, Tart, The Shop, Andaz 5th Avenue, Lisa Curry

August 10, 2010 10:16 am

Dessert of the Day: Pierre Poulin's Gianduja Chocolate Tart

I don't eat dessert often, but when I do, there's really no holding back. That's why Pastry Chef Pierre Poulin's Gianduja Chocolate Tart is one of my absolute favorite desserts in the city.

You can't really go wrong with a chocolate tart of any kind, but this one is special. Made with Gianduja chocolate, which is a chocolate containing 30% hazelnut paste for extra flavor, this ultra-rich tart is bittersweet, intensely flavored and goes perfectly with espresso for a sweet end to any meal. Served atop a moist cake and accompanied by a scoop of cocoa powder-coated chocolate mousse and a candied hazelnut, this dessert is a fascinating interplay of both texture and flavor. Hungry yet? Sample this decadent dessert in the lounge or dining room of Le Cirque restaurant.

Trick: If you don't have Gianduja chocolate, Nutella is a great substitute.

Photo credit: Le Cirque

— Written by Lisa Curry

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Tags : Pierre Poulin, Gianduja, Le Cirque, Chocolate, Tart, Lisa Curry