9/9/2023 0 Comments Mini berry tart recipe![]() ![]() They are great on their own or with a scoop of vanilla ice cream on top – again, much like pies. ![]() These Berries & Cream Mini Tarts are best served the day you make them, much like pies. It pairs beautifully with honey in the summertime and has a way of toning down the syrupy sweetness. Thyme is equally as hearty, and usually lasts the longest of all of the herbs into the cold months. I almost always include some rosemary honey on fall cheese boards. My favorite herbs to mix with honey are rosemary and thyme. Combining herbs with honey is so much fun. So from start to finish, you’re putting in less than an hour to make these pretty little things.įor a finishing touch, don’t skip the thyme honey. It took me a long time to finally concede and use a store bought dough, but I found that Pillsbury makes a pretty decent one and it saves a ton of time. Making pie crust from scratch is always better, and you’ll rarely find me taking this kind of short cut in the fall or winter. ![]() An easy pie crustĪnd since it’s summer and I like things easy, we’re using refrigerated pie crust for these Berries & Cream Mini Tarts. Together, they form a creamy pillow for the berries to rest within the flaky crust. Mascarpone is a soft Italian cheese that is used in a lot of desserts like tiramisu and cheesecake. It’s a mix of cream cheese and mascarpone cheese. It almost reminds me of cheesecake with fruit topping. They are colorful and bursting the sweet tart flavor and would have been great on their own – but wait till you try the creamy filling. Everyone gets their own little tart instead of a messy slice of pie with the filling falling out. They’re really nice for when you’re having a party or, like I recently did, taking a dessert somewhere. These pretty little Berries & Cream Mini Tarts are a seasonally delicious way to serve up all of your favorite summer berries in individual servings. Seriously though, a berry pie or crumble or tart or cobbler is summer heaven, and doesn’t feel quite right any other time of year. Oh, and it would have to have a scoop of vanilla ice cream on top. Nope, if I only got to choose one summer dessert to have for the rest of my life, that dessert would have to involve massive quantities of berries in some sort of flaky, buttery crust. – add 0.5-1 cup unsweetened coconut to the blender with all of the other ingredients and blend until smooth, then stir in an extra 0.5-0.If I had to choose my all-time favorite summer dessert, it wouldn’t be ice cream. – add 2 tbsp unrefined coconut oil (unrefined for the flavor and adds a little set up power) – add 1.5 tsp lemon extract (we use Penzeys) – add a small pinch of Morton’s flaky kosher salt to the custard filling when you are blending the ingredients – always use the salt in the crust (adds a perfect salty sweet flavor) I used Morton’s flaky kosher salt I gave this recipe a 4/5 stars because it was pretty easy to modify to get rid of the tofu taste and once that was gone it was wonderful! That’s what I did and I can happily report that I loved it and so did my meat & potatoes midwestern grandma (sh… please don’t tell her she just ate tofu). I highly recommend that anyone who wants to get rid of the tofu taste in the custard to add the following modifications. I do miss the crunchy crust and might play around with this one to find a way to make a crunchy crust to go with the custard and fruit. This version is perfect for getting that fresh, custardy dessert in a vegan version. I made this because it resembles my favorite (non-vegan) tart from our favorite local french restaurant. ![]()
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