This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a wonderful way to use up all those broken pieces of cookie dough I baked off from last time, when we made Double-Butter Double-Baked Petit Beurre Cookies.
This is essentially a dessert parfait incorporating cookie bits, grapefruit curd (oh my, this is SO good!), roasted rhubarb and some strawberries macerated in Kirsch. I didn’t follow all these steps, rather I made the cookies and curd and simply layered them in a glass with some fresh blueberries and raspberries for a simply to pull together yet incredibly flavourful dessert.
This is definitely a reason to have citrus curd on hand through the summer. Oh and those cookies 🙂
Get the recipe for Dorie Greenspan’s Springtime Cookies and Curd on page 384 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon
(this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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delicious! and the perfect use for those crumbly cookie bits.
Citrus curd with berries, any kind. Look so yummy.
What a fantastic idea to save the cookie dough scraps and using other berries too on the curd. Now I wish I had saved the dough scraps too. Oh well!
…and we didn’t miss the kirsch at all!
I agree – once you have the cookies and the curd, you can mix up the fruit with whatever you have on hand. It was delish.
The grapefruit curd really was delicious! Your dessert looks great!
The grapefruit curd was delicious , even more so with your choice of berries.
Oh raspberries look good with this dessert. I liked this but it was a lot of work for all the ingredients.