We had a livingsocial deal for Vin Goat that we had to use by March 1st which was a week or two away from when we were allowed dairy again so we made the trip in and crossed our fingers that it would keep. I love Vin Goat. Their staff is friendly and helpful and while they have a good selection of cheeses to choose from it isn't overwhelmingly large. Plus if you don't know what you're looking for you can just ask and someone will recommend something. I think we usually get the owner when we go in, or at least he is the head cheese guy there. If you have never had Cowgirl Creamery's fresh cottage cheese then i suggest heading in here and getting about a quarter-pound which will only set you back about $3 and it is very very good.
The long-awaited tasting began at breakfast, which is another amazing creation i will show you:
If you like fruit with almonds/marzipan then by all means top it with that. The original recipe adds pears before you bake it, but i just love almond paste/marzipan so much i didn't feel like adding anything today and just topped with some nonfat sugar-free whipped cream i get in a can from Whole Foods. It is nice when i am too lazy to whip up whipping cream each and every time i want some, which is sometimes several nights in a row and my homemade whipped cream doesn't stay whipped more than a couple of days.
I calculated the stats for mine but i don't count splenda cals or carbs so if you do just factor that in. Mine might vary from yours since my shortening said 110 per Tblsp (8 in half a cup) and i used Trader Joes almond meal for the crust and Bob's Red Mill almond meal/flour for the filling, just to mix things up, and they have different stats from each other. If I cut this into 10 slices, each slice would have 385 calories and 3 net carbs. That is what you get for eating a big pile of nuts and fats but boy is it delicious and worth it. I think next time i could even make less crust and underbake the center just a tad to keep it gooey.
In our greedy gluttonous desire for dessert I didn't let it cool entirely and i think that contributed to the crust sort of falling apart as i took the slice from the pan. It was still fabulous and the cinnamon in the crust plus the texture difference totally made the dish.
David didn't want any tart, just whipped cream lol.ETA yes the crust stayed together better after it was cooled completely. i mean it's held together with just shortening so what did i expect? and the center was a little gooeier the next day too which was awesome. i have just kept it on the counter in the pan, covered with foil.