Blueberry Bonanza

The farmer's market had beautiful, fresh blueberries. They went home with me, and they became two very lovely blueberry tarts. I had a request for the recipe for the first one I made, so I thought I would just include both of them here.

Blueberry Tarts

Shortbread Crust (for 2 tarts):

1 cup butter softened

1/2 cup sugar

2 cups all-purpose flour

To make the crust:

Cream together the butter and sugar. Add in the flour and mix until combined. The crust will be crumbly. Press into two fluted tart pans and bake at 350 for 8-10 minutes. Allow to cool before filling.

Mascarpone Filling:

1 1/4 - 1 1/2 cups heavy whipping cream (I didn't measure)

1 package (8 oz.) mascarpone cheese, softened

scant 1/2 cup sugar (I think this could actually decrease or be left out entirely)

cinnamon

freshly ground nutmeg

For the Mascarpone filling:

Beat the whipping cream with the sugar and spices until soft peaks form. Add in the mascarpone and beat just until combined. Spoon into crust and top with blueberries. Drizzle the top with honey and allow to chill for a couple of hours in the fridge. 

A friend of mine recently found out that she needs to cut dairy out of her diet, and so I made a tart that she could enjoy because the first one I made the filling was almost entirely dairy. 

Lemon Filling:

1/4 - 1/2 cup honey (I didn't measure)

2 Tbsp. all-purpose flour

3 Tbsp. tapioca flour

1/4 tsp. salt

1 1/2 cups water

2 lemons, juiced

2 Tbsp. unsalted butter

4 egg yolks, beaten

To make lemon filling: 

In a medium saucepan combine honey, flour, tapioca flour, salt, water and lemon juice. You could also zest the two lemons and add the zest. Whisk together and cook over medium heat until it boils and starts to thicken. Add in the butter and stir until it melts. Pour a small amount into the egg yolks, whisking continually, and then pour the yolk mixture back into the pan and cook over medium-low heat until it thickens. Pour into the crust and place in the fridge to cool. Top with blueberries.

salted caramel

I am obsessed with salted caramel. I love it. I crave it. I keep a jar in my fridge at all times. I especially love how easy it is to make. Now the first time I tried, I did not succeed, but I have since made several perfect batches of salted caramel, and I feel quiet comfortable with it. This is my favorite recipe I have found, and I don't think it's a coincidence that it's from a blog called Brown Eyed Baker. I was meant to find it. We were meant to be together. It's a beautiful friendship we have going on.

Salted Caramel

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature

 1 cup heavy cream, at room temperature
1 tablespoon sea salt

Start by putting the sugar in a large saucepan over medium heat, and whisk as it begins to melt. The sugar will form little clumps, just keep whisking. When the sugar has melted stop whisking and just swirl the pan. You want all the sugar clumps to melt down before you proceed. Be careful to watch it though because it will burn very quickly. When it has achieved a nice caramel color and all the sugar clumps are melted, add the butter in and whisk as it combines. It will bubble up, so be careful and make sure you use a big enough pan. Then add the cream slowly. Again it will bubble, whisk until smooth. At this point I leave it on the heat for just a little while. Then remove from the heat and add the salt. Honestly, I don't measure the salt. I just add salt and taste until it achieves the amount of salty-sweetness that I desire. Besides it gives me a chance to make sure it is perfect. 

Again, don't get discouraged if you don't get it the first time!! Just keep trying! Because trust me, the result is well worth the effort!

Tiramisu

I greatly enjoy Tiramisu. It's one of those classic Italian desserts that just send you to another planet while you are savoring every last bite, and then you lick the plate. It is the perfect combination of slightly sweet, coffee, and creaminess. I first made Tiramisu probably three or four years ago, and it has been on my favorites list ever since. Here is my version.

Tiramisu

Espresso Syrup:

1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso (or french pressed coffee)
1/4 cup coffee liqueur (or you can use brandy if preferred)

Cream Filling:

1 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp. vanilla
1 lb. mascarpone cheese, softened (I use the coffee one)
1/2 lb. ladyfingers
Cocoa Powder (for dusting)

Start by making an espresso syrup by combining the water and sugar in a saucepan. Bring to a simmer and stir to dissolve sugar. Remove from the heat and cool. Add in coffee and coffee liqueur and set aside until ready for layering.

Then make the filling by whipping the cream with the sugar and vanilla until soft peaks form. Then fold the cream into the softened mascarpone. You can also add some cinnamon into this mixture.

Now you are ready to assemble the Tiramisu. Start by putting a layer of ladyfingers in the bottom of a pan. Pour half of the espresso syrup over the ladyfingers. They will soak up the liquid, so don't freak out!


Then put half of the cream filling on top of the ladyfingers.

Add another layer of ladyfingers.


Pour the other half of the espresso syrup on them.


Then top with the remaining half of the cream filling.


You will want to cover this and let it chill in the fridge and set up overnight if possible. It gets better when it has a chance to sit for a while because the ladyfingers become nice and espresso-y. Before you serve this sprinkle the top with cocoa powder.

Then sit back and let your taste buds take you on a wonderful journey of blissful delight as you enjoy each and every bite of this deliciousness.