Editorial Analysis
Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4\n\nFollow lokokitchen on instagram: https://www.instagram.com/lokokitchen/\nHere is what you'll need!\n\n\nBlueberry Curd Tart\nServings: 8 \n\nINGREDIENTS\nTart Shell\n1 cup walnuts\n1 cup all-purpose flour\n½ cup powdered sugar\n½ teaspoon cinnamon\n½ teaspoon salt\n8 tablespoons (1 stick) unsalted butter, melted\n\nBlueberry Curd\n1½ cups blueberries\n1 tablespoon water\n2 large eggs\n2 large egg yolks\n¾ cup granulated sugar\n½ cup lemon juice\n2 teaspoons cornstarch\n3 tablespoons unsalted butter, cubed\n3 tablespoons extra-virgin olive oil\n8 kiwis, skins removed\n\nPREPARATION\nIn the bowl of a food processor, add the walnuts, and pulse until coarsely ground.\nAdd the flour, sugar, cinnamon, and salt, and pulse until finely ground.\nAdd the butter and pulse until the mixture comes together and holds when compressed. \nPress the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.\nPreheat the oven to 350˚F (180˚F). \nBake for 20-25 minutes.\nAdd the blueberries and water to a medium saucepan and bring to a boil over high heat. \nReduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes. \nStrain the blueberry mixture through a fine-mesh sieve into a small bowl.\nAdd the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly. \nOnce the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated. \nContinue whisking until the curd begins to thicken, 5-8 minutes. \nStrain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.\nPour the blueberry curd into the par baked tart shell, and bake for 15 minutes.\nChill the tart in the refrigerator overnight. \nSlice the kiwis into desired shapes and arrange on top of the chilled tart.\nSlice and enjoy!\n\n\nAll recipes from Loko Kitchen\nhttps://www.lokokitchen.com/\n\n\n---\n\n\nTwo-Colored Woven Pie\nServings: 8\n\nINGREDIENTS\nBeet Compound Butter\n1 beet, stem and leaves removed\n18 tablespoons (2¼ sticks) unsalted butter, softened\n\nBeet-Colored Dough\n2 cups flour\n2 tablespoons sugar\n½ teaspoon salt\n6-8 tablespoons beet juice, ice cold\n\nPlain Dough\n1 cup flour\n1 tablespoon sugar\n¼ teaspoon salt\n10 tablespoons (1¼ sticks) unsalted butter, cubed, cold\n3-4 tablespoons water, ice cold\n\nFilling\n3½ cups blueberries\n2 teaspoons lemon juice\n¾ cup sugar\n½ teaspoon salt\n3 tablespoons tapioca starch\n\n1 large egg, beaten\n1 teaspoon water\n2 tablespoons turbinado sugar\n\nPREPARATION\nPreheat the oven to 400˚F (200˚C).\nWrap the beet in tin foil and place on a baking sheet.\nRoast for 1 hour, until fork-tender.\nWearing gloves, peel the beet skin.\nAdd the beet to the bowl of a food processor and pulse until smooth. \nIn a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.\nTransfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold. \nMake the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times. \nAdd the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.\nTransfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.\nKnead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight. \nMake the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times. \nAdd the cold, cubed butter and pulse 8-10 times until butter is pea-sized.\nTransfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.\nKnead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight. \nAdd the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.\nRemove one beet dough disc fr
