We talked to food blogger Catherine Barson Eastis, author of The Gluttonous Geek, who shares her recipe for almond and apple tarts inspired by Dungeons & Dragons.
How did Dungeons & Dragons inspire your recipes?
Back in the 90s, Ed Greenwood wrote several travel guides to various regions of Faerun, D&D’s main campaign setting. The Volo’s Guides detailed cities, landmarks, cultures and inns and taverns. You can say his food descriptions are my recipe fodder, such as apple and almond tarts from Hriiat’s Fine Pastries or bean and bacon-filled Welcome Soup from The Stargath House inn.
Note from Eastis: Dungeons and Dragons, which is celebrating its 50th anniversary this year, is a tabletop role-playing game set in a medieval fantasy setting. It involves collaborative storytelling, problem-solving and dice-driven combat. The dungeon master leads the players through a story in which they decide what they want to do and where they go.
Hriiat’s Almond and Apple Tarts
Makes 8 tarts
Ingredients
- 2 ½ cups gingersnap crumbs
- ¾ cup whole milk
- ½ cup unsalted butter
- ¼ cup cornstarch
- 4 egg yolks
- 1 teaspoon almond extract
- Zest and juice of one lime
- ½ cup sugar
- ¼ cup sliced almonds
- 1 gala apple, cored and thinly sliced
Instructions
- Add the cookie crumbs into one of the mixing bowls. Then, melt 6 tablespoons of butter in the saucepan over medium heat. Immediately pour the butter into the crumbs and blend with a spatula to coat.
- Line a baking sheet with parchment paper and arrange the tart pans on top. Distribute the crumbs between the tart pans and press to cover the bottom and sides. Refrigerate until needed and preheat the oven to 356°F.
- Melt the remaining butter in the saucepan and transfer it to a separate dish. Then, pour the milk, almond extract and half of the lime zest into the pan and bring to a low boil over medium heat.
- In the meantime, add the egg yolks, ⅜ cup and ½ tablespoon of sugar and the cornstarch to the clean mixing bowl. Whisk until blended.
- Gradually pour the hot milk into the yolk mixture while whisking. Blend until smooth. Then, transfer the contents back to the saucepan. Bring to a low boil while stirring.
- Ladle the custard into the cookie crusts and let cool. Meanwhile, slice the apple and toss in the lime juice. Then, break the slices in half and arrange them in the custard.
- Brush the top of the tarts with the remaining melted butter and scatter the leftover sugar over the top. Bake for 20 minutes in the oven, then cool completely before garnishing with sliced almonds and lime zest. Refrigerate for at least 30 minutes before unmolding and serving.
