Whew! Moving day is done, but there is still SO MUCH to be done. Like unpacking. I started unpacking my kitchen first because obviously the kitchen is the most important, even more important than my bed, which I didn't even put together. I slept on the pull-out couch last night. But my spices are nicely organized in my cupboards!! Priorities, guys, priorities.
I'm currently sitting on my couch, drinking tea (because I unpacked my kettle and teabags and sugar FIRST! Method to my madness) and trying to ignore the dozens of boxes surrounding me. I didn't think I had this much stuff (=crap), even after all the purging I did. Thankfully, this new place has a lot of storage already built in, like nice tall cabinets in the kitchen and a hallway closet, and a bathroom closest as well. The tricky thing is just finding a place for everything because once I put it in a spot, I probably won't ever move it around…
I also got rid of a lot of old, hand-me-down furniture like my ottoman, tv stand, desk, and bar stools. So despite all the boxes of stuff, I have very little big furniture in my new place. BUT! This is exciting because that means I can go out and buy new furniture that actually works with everything else and looks put-together and adult-like! My mom (a.k.a. the master interior decorator) is coming next week to help me pick out things like a dining table, chairs, coffee table, and tv stand. I can't be trusted to do it myself because I'll pick out something way too big or doesn't work with the rest of my stuff but I'd still get it because "it'd look great in photos" or "I saw something like this on Pinterest, it'll go great in my apartment that is 20 times smaller".
I'm super stoked to get my apartment all unpacked and settled so I'm leaving you guys with this easy financier tart that I made a couple weekends ago. It can serve as a morning nibble, a nice little afternoon snack, or serve it for dinner with a spoonful of vanilla chantilly and some fresh strawberries.
Roasted Rhubarb Financier
600 g rhubarb
30 g granulated sugar
240 g unsalted butter
122 g almond flour
122 g all-purpose flour
288 g icing sugar
288 g egg whites
20 g vanilla sugar for sprinkling
Icing sugar for finishing
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spray a 9-inch tart ring with non-stick spray and place on a baking sheet lined with a silpat.
Trim the rhubarb ends and cut into strips about 5 to 6 inches long and 1/2 inch wide. Place on the baking sheet with parchment and sprinkle the sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it - about 15 minutes.
Remove the rhubarb from the oven and let cool completely.
For the financier, lower the oven temperature to 325 F.
To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown colour and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses. 206 g of brown butter is all that is needed for this recipe.
Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and beat with the paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients.
Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.
Pour the financier batter into the tart ring. Arrange the rhubarb on the financier, layering the strips of rhubarb over each other a little bit. You can make whatever design you want, but I went with something simple. Sprinkle the vanilla sugar over top the rhubarb.
Bake the financier until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it - about 1 hour and 15 minutes.
Remove from the oven and let cool completely.
To finish, dust the tart with sifted icing sugar and serve.