We have to find compromises. That's the way it is in Norway.

Gjetost Dessert Tartlets 

Time: 30 minutes

3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons plus 1 teaspoon unsalted butter, melted
10 slices very thin whole-wheat sandwich bread
2 tablespoons heavy cream
4 ounces gjetost, preferably Ski Queen, in thin slices *
4 teaspoons light brown sugar
1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon vanilla extract, plus 3/4 teaspoon water)
20 pecan pieces or small sage or basil leaves.

1. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch tartlet forms ( 1/2 inch at base), or other small metal forms lightly with butter. Dip interior of each buttered form in sugar, shake to remove excess, and place on baking sheet. Set aside.

2. Place bread on cutting board, and flatten evenly with rolling pin. Cut out 2 rounds from each slice with 2-inch biscuit cutter. Brush rounds lightly with butter, and press firmly, butter side down, into sugared molds. Trim excess with scissors. Line molds tightly with individual rounds of aluminum foil or empty tartlet forms, and return to baking sheet.

3. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and water. Whisk until cheese has melted and mixture is smooth. Cover, and keep warm.

4. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce heat to 375 degrees. Lift foil linings off tartlet forms. Spoon 1 scant teaspoon gjetost filling into each tartlet (do not overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from oven, and press nuts or herbs lightly onto surface of each tart. Cool slightly, and lift out of forms. Serve tartlets warm or at room temperature.

Yield: 20 1-inch tartlets.

Note: Doubled, or even tripled, this filling may be used as a dessert fondue. Serve with ripe strawberries or banana slices. Fondue may be thinned with cream or water.


* colorful sidebar: For *years* Pluris had made a sour face when he saw "Ski Queen" saying it was garbage, bleah, nobody eats that. Funnily enough: he had some today, 20 years later ZOOOMG THAT IS SOOOO GOOD. Yeah, another episode of "he thought he had it before but he must be mistaken, ooops."

My mother would always insist you had to try a mouthful before you rejected something entirely - something Pluris has obviously never made part of his routine ...