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Breakfast Tartines with Cherimoya Curd and Almond-Rosemary Muesli Crumble

Breakfast Tartines with Cherimoya Curd and Almond-Rosemary Muesli Crumble

Breakfast Tartines with Cherimoya Curd and Almond-Rosemary Muesli Crumble

The grainy toast base and smear of Greek yogurt help to create a satisfying meal that tastes more indulgent than it is.

This tartine balances gentle sweetness from the curd with a savory hit from the crumble. The grainy toast base and smear of Greek yogurt help to create a satisfying meal that tastes more indulgent than it is.

Breakfast Tartines with Cherimoya Curd and Almond-Rosemary Muesli Crumble

Serves | 8 |

Cherimoya Curd

  • 1 cup cherimoya pulp, seeds removed, puréed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup freshly squeezed lemon juice
  • 2  tsp cornstarch
  • 1 fat pinch kosher salt
  • 6 Tbsp unsalted butter, cut into cubes

Almond-Rosemary Muesli Crumble

  • ¼ cup brown sugar
  • ¼ tsp kosher salt
  • 1 egg white
  • 2 Tbsp grapeseed oil
  • 2 Tbsp honey
  • 1 cup muesli
  • ½ cup old-fashioned oats
  • ½ cup sliced almonds
  • 1½ Tbsp fresh rosemary leaves, finely chopped

Breakfast Tartines

  • 1 loaf grainy bread, thick-sliced and toasted
  • 1 to 1½ cups Greek yogurt
  • cherimoya curd (recipe follows)
  • almond-rosemary muesli crumble (recipe follows)

| Preparation – Cherimoya Curd | Set a double boiler over medium heat. Once water begins to simmer, add cherimoya, sugar, eggs, yolks, lemon juice, cornstarch and salt; whisk to combine. Continue to whisk and add butter cubes, a few at a time. Whisk until curd has thickened (it should coat the back of a spoon) and reaches 160°F. Remove from heat and set aside to cool. Once cool, transfer curd to an airtight container. Refrigerate for up to one week.

| Preparation – Almond-Rosemary Muesli Crumble | Preheat oven to 325°F. Line a lipped baking sheet with parchment paper. Whisk brown sugar, salt, egg white, oil and honey together in a medium bowl. In another bowl, toss muesli, oats, almonds and rosemary until combined. Add dry ingredients to wet; use a rubber spatula to stir until mixture is homogeneous. Pour onto prepared baking sheet and spread mixture out into clusters. Bake until golden brown, 20 to 23 minutes. Remove from oven and allow crumble to cool completely on pan before breaking into smaller clusters. Store in an airtight container at room temperature for up to one week.

| Preparation – Breakfast Tartines | Arrange toasted bread on plates; spread 2 to 3 tablespoons Greek yogurt over each slice. Top with 1 to 1½ tablespoons cherimoya curd and swirl together with a spoon. Top with muesli crumble and serve.

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