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Red, White and Blueberry Tart

6 Jul


I took this Fourth of July treat out of the fridge, and it was gone in approximately 3 minutes. Literally. On a hot day in my parents’ backyard, a cold tart with fresh fruit was gold. The graham cracker crust came out great, and the blueberry jam was sweet and delicious. NOTE: Make at least two of these when you take them to cookouts…you’ll need the extra.

Red, White and Blueberry Tart
served 10 with small pieces/adapted from this recipe

Here’s what I used:

Crust

  • 8 graham crackers
  • 1/4 cup light brown sugar
  • 1/2 cup butter (melted)

Filling and topping

  • 6 oz. cream cheese (room temperature)
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 pint fresh blueberries
  • 1/4 cup blueberry jam (I used Trappist blueberry preserve…yum)
  • Handful fresh strawberries

Here’s what I did:

Crust

  1. Break up graham crackers and blend with sugar (I used a regular standing blender).
  2. Add the melted butter and coat all crumbs.
  3. Press the crumbs in a 9″ pie plate (I coated mine with nonstick baking spray).
  4. Bake at 375 degrees for about 8 minutes.
  5. Let cool completely before filling.

Filling

  1. Beat together cream cheese and sugar until smooth.
  2. Mix in sour cream, lemon juice and vanilla.
  3. Pour filling into crust and chill for several hours (about 4 hours in the fridge).
  4. Spread blueberries and then jam over the chilled tart.
  5. Top with strawberries and enjoy!

Egg Custard Tartlets

16 Mar


For some reason, the idea of making custard always made me really nervous. Something about all that egg yolk… I wanted to make cute little tartlets for a ladies’ Italian feast, and found this recipe on my favorite blog – Baking Bites. I have to say adding the almond extract made this flavor for me, and I threw a few almond slices on top before baking for good measure. So if you’re scared of egg yolks, make this. My fear of custard has left the building.

Egg Custard Tartlets
makes 10/adapted from this recipe

Here’s what I used:

Crust

  • 1 3/4 cup flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) butter, cold
  • 1 egg

Filling

  • 1/2 cup sugar
  • 4 egg yolks
  • 2/3 cup milk
  • 1/4 teaspoon almond extract
  • handful of almond slices

Here’s what I did:

Crust

  1. Combine flour, sugar and salt in a blender or food processor (I used a blender and all went well).
  2. Cut up butter into small pieces and gradually add them to the blender until crumbly consistency occurs.
  3. Add egg and blend until fully incorporated.
  4. Form a dough ball, seal it in a ziplock bag and chill it in the fridge for about 15 minutes.

Filling

  1. Mix sugar and egg yolks together until liquid is smooth (using a whisk or fork). I mixed it by hand right in a bowl with a spout…makes pouring into the crusts much easier.
  2. Add milk and mix to combine.
  3. Split chilled dough into ten equal balls and drop into muffin tins.
  4. Use your fingers to spread the dough up the sides of the tins, about 3/4 way to the top.
  5. Pour filling to the tops of each crust.
  6. Garnish with sliced almonds if you want…they looked cute with a little flair.
  7. Bake at 350 degrees for 20 – 25 minutes.
  8. Let the tartlets cool in the pan for about 20 minutes before serving.
  9. Enjoy with your lady loves (or other people, whatever.)