One of Ben’s greatest dreams in life is for us to step out on a casual outing in matching outfits. I cannot fathom anything more mortifying, and while I try my best to be a supportive partner, I do not advocate for this behavior at all. The only exception I allow is our yearly Koristmas card. Every holiday season, we bestow upon our family and friends a themed photo of our wildest concoction. Past ensembles have included vintage ugly Christmas pullovers, form-fitting plaid onesie pajamas complete with functional butt flaps, a two-person Santa sweater, and giant faux fur cheetah print coats. We keep a running list of ideas, and the concepts escalate in absurdity with each passing year.
Since every portrait involves venturing out into public and making complete fools of ourselves, we embrace it unabashedly—power postures and all. This black tea panna cotta, while thoroughly delicious, can come across as a humdrum brown. Draping it in a textured pelt of mango and strawberry reminds me of our Yuletide antics. A dose of sparkle, a bit of pizzazz, a whole lot of brass. Exercise your creative freedom in dressing this tart, and remember, whatever outfit you choose, always strike a pose.
1 fully baked Basic Tart Pastry Shell, cooled completely
BLACK TEA PANNA COTTA
¾ cup (177 milliliters) heavy cream
2 teaspoons unflavored gelatin
1½ cups (355 milliliters) whole milk
5 black tea bags
3 tablespoons (37 grams) granulated sugar
1. Pour the heavy cream into a small bowl and sprinkle the gelatin evenly over the surface. Let sit for 10 minutes to bloom the gelatin.
2. Meanwhile, gently heat the milk in a small saucepan. Remove from the heat when steam begins to lift off the surface and a tiny line of bubbles forms around the edge. Do not allow it to boil.
3. Steep the tea bags in the milk for 5 minutes, swirling the bags and pressing them with a spatula to extract maximum flavor. Discard the tea bags.
4. Add the sugar to the milk tea, then whisk in the heavy cream and gelatin. Return to low heat, stirring continuously, until the gelatin has dissolved. Strain the mixture through a fine-mesh sieve into a small bowl.
5. Cool the mixture to room temperature, stirring occasionally, then chill in the refrigerator for 30 minutes.
6. Pour the tea mixture into the baked and cooled tart shell and chill until set, about 2 hours, before decorating.
STRAWBERRY MANGO SPIKE DESIGN PROCESS
4 to 6 large strawberries
2 small mangos
Chef’s knife
Toothpick
1. Hull the strawberries and slice them in half, crown to point. Lay each half cut-side down and slice into ½-inch sections, then cut each section into varying square and triangle pieces.
2. Peel the mangos and cut four sections off the sides of the fruit, slicing as close to the seed as possible. Lay each mango section cut-side down and cut into ½-inch slices. Cut each slice into varying square and triangle pieces, as with the strawberries.
3. Using a toothpick, lightly draw a large zigzag on the surface of the tart, with the points of each zig (and zag) reaching the edge of the tart. Beginning with the left side of the tart, fill the first section by fitting strawberry pieces together, seeded surface up. The differing shapes, heights, and angles of the strawberry pieces will create a textured effect.
4. Fill the next triangle section with mango pieces, fitting the fruit closely together.
5. Continue filling each section with fruit, alternating between strawberries and mangos, until the entire tart surface has been covered.
6. Keep the tart in the refrigerator until serving. This tart is best consumed within 2 days.
SUGGESTED SUBSTITUTIONS
Crust alternative: Matcha Green Tea Tart Pastry Shell
Topping alternatives: Blackberry, raspberry