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Cream & Berry Tarts

by Michele Pesula Kuegler | September 29th, 2011 | Desserts, Recipes
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A few weeks ago, I was asked if I would like to try some Walkers Shortbread Cookies.  To be honest, shortbread isn’t one of my favorite cookies; usually, I find them to be bland.  However, I thought they might make a good ingredient in a recipe, so I accepted the offer.

Within a few days I received a package filled with an assortment of shortbread cookies:  Scottie Dogs Shortbread, Shortbread Highlanders, Shortbread Fingers, and Stem Ginger Shortbread.  Obviously, the Scottie Dogs wouldn’t be turned into an ingredient; there’s no need to crush up cute, little dog cookies, when you can eat them!  I decided to go with a simple recipe and, thus, used the highlanders.

The next decision was what would topping would complement the shortbread without overpowering its delicate flavor.  The decision was quite easy: a pastry cream.  To make this dessert even more simple, I used ingredients that I had at home, which included frozen blueberries and homemade blueberry  jam.  Of course, any sort of berry combination would work.  For a mix of flavors, different berries could be used for the jam and fruit components.

This offer of shortbread was quite valuable for me.  First, I discovered that Walkers Shortbread is more flavorful than any I’ve had previously.  Second, I found a handy go-to ingredient when I want to make a pie or tart crust.  Third, my family was treated to a dessert, which I hadn’t planned on making but that they thoroughly enjoyed.

Cream & Berry Tarts


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Ingredients
  1. 1 cup blueberries
  2. 2 tsp. sugar
  3. 4 Walkers Shortbread Highlanders
  4. 1-1/2 Tb. butter, melted
  5. 2 cups pastry cream*
  6. 4 Tb. blueberry jam
  7. Preheat oven to 350.
Instructions
  1. Combine blueberries and sugar in a small bowl, and set aside.
  2. Place shortbread in a quart-sized resealable bag, and close securely. Crush shortbread using a rolling pin, until they have become crumbs.
  3. Open bag, add melted butter, reseal bag, and massage to incorporate butter and shortbread crumbs. Divide mixture evenly among 4 6-ounce ramekins.
  4. Bake for 10-12 minutes. Remove from oven and cool thoroughly.
  5. Make pastry cream according to your recipe.
  6. If you prefer an easier recipe, instant pudding can replace the pastry cream, though it will not have the same richness as pastry cream.
  7. Top each cooled crust with 1/2 cup of pastry cream. Spread 1 tablespoon of jam on each tart.
  8. Divide blueberries among the 4 ramekins. The tarts can be eaten immediately or refrigerated.
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