One of the best things about cooking is the eating that you get to do afterwards. I couldn’t think of a better thing to do during spring than to enjoy a nice afternoon tea in the back garden. Sitting amongst the flowers and bees is like being in Wonderland at the table of The Mad Hatter. But it was The Queen of Hearts and her jam tarts that are the inspiration for these recipes. So this issue I’m going to be the King of Tarts and show you a collection of sweet and savoury crumbly pastries that will surely please anyone who eats them. And don’t worry, I won’t be asking for your head if they don’t turn out well. This was a special collaboration with my friends Rosemarie Cruz and Julie Flestado. You can check out their blogs by clicking the links. This feature was published in Grapeshot Magazine Issue 7: Music.
Blueberry Cream Tarts
The first in my special tart feature. Just like a cheesecake…only in tart form. Well, it still tastes yum and looks great. A very elegant dessert or afternoon tea (although I would quite happily eat this for breakfast as well)! Photos by Rosemarie Cruz.
100g cream cheese, softened
100ml thickened cream, whipped
1 tsp vanilla extract
4x10cm sweet shortcrust tart cases (or 1x20cm)
2 punnets blueberries
1 tbsp icing sugar
Combine the cream cheese and whipped cream in a small bowl with the vanilla essence. Once mixed, spread into the tart cases. Place the cases on a tray in the fridge to allow the mixture to set.
When ready to serve remove the tarts from the fridge. Top with the blueberries and dust with icing sugar. Serve.
Variation: To make the classic French Tarte aux Fraises (Strawberry Tart) fill tart shells with store bought thick vanilla custard. Top the custard with whole, hulled strawberries and dust with icing sugar.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 7|Volume 5| Music
Happy Cooking and Keep Smiling,