Eating Your Curds and Creams …

August was a month full of outdoor entertaining for us, as well as, the beginning of our family’s “birthday season.” This meant we needed desserts, something we regularly skip in our house except on these entertaining occasions, (and I say “hurray for these occasions! 🙂 ”

My lemon cream tart, made with zesty lemon curd...using a cool rectangular tart pan I discovered at Surfas cooking supply store

My lemon cream tart, made with zesty lemon curd…using a cool rectangular tart pan I discovered at Surfas cooking supply store

For the lemon lovers…my lemon curd is truly citrusy, more tart than sweet, luscious, and, on this day, creamy too…as I folded in a bit of whipped heavy cream to “lighten” the curd for my rectangular tart.  My husband and niece (S.) just LOVE lemon…so this was prepared specifically with them in mind.  I posted my recipe here.

I just love this rectangular tart pan...obviously I am not the "master baker" as I almost over-baked one end due to my uneven rolling out  of the dough...I folded in a bit of whipped heavy cream into my lemon curd for a lighter tasting filling (no, I didn't say lighter on the calories :-) ...

I just love this rectangular tart pan…obviously I am not the “master baker” as I almost over-baked one end due to my uneven rolling out of the dough…I folded in a bit of whipped heavy cream into my lemon curd for a lighter tasting filling (no, I didn’t say lighter on the calories 🙂 …

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The small bite, fresh berry lovers got to enjoy popping these darling little blueberry tarts…one biters, if you so chose…

This tart has my mom’s fabulous vanilla pastry cream recipe in it…this cream is luscious, luxurious, velvety, vanilla forward, and just awesome.   I am in awe every time I make this cream, as it surprises me how it comes together so quickly and so smoothly…several tablespoons never make it to the cooling stage as I taste test it many times to ensure quality control (have I told you that I am a custard texture nut? :-))  I posted the recipe for this truly easy, yet professional quality pastry cream here.

All set to go in the fridge...petite blueberry tarts with Mom's vanilla pastry cream in a pastry shell

All set to go in the fridge…petite blueberry tarts with Mom’s vanilla pastry cream in a pastry shell

Assembly time for my fresh blueberry petite tarts...I made the pastry shells and mom's vanilla pastry cream the night before - fill them when ready to serve...or up to 3 hours prior to serving...the shell holds up well to this cream (doesn't get soggy).

Assembly time for my fresh blueberry petite tarts…I made the pastry shells and mom’s vanilla pastry cream the night before – fill them when ready to serve…or up to 3 hours prior to serving…the shell holds up well to this cream (doesn’t get soggy).

IMG_7309 IMG_7310Whenever I serve a fruit dessert, I normally also serve a chocolate something too…sometimes it’s passing a tray of decadent, dark chocolate squares with hazelnuts or almonds… on this occasion, I was excited to order our favorite local pastry chef, Kevin Montoya’s, dark chocolate with salty caramel tarts – from his Carley Cakes site.  He even delivers locally.  What a treat…and what a surprise to our guests.  It was a bit of a warm evening, and as I brought the tarts to room temperature, guests bit in and their faces lit up as the salted caramel just oozed and surprised them with flavor.

Carley Cakes Salted Caramel Chocolate Tarts...the salted caramel is a surprise in the center...as it warms up it oozes luxuriously...I usually  cut these in fourths when serving multiple petite bite desserts

Carley Cakes Salted Caramel Chocolate Tarts resting in their box in the refrigerator waiting to come out and warm up about an hour before dessert time…the salted caramel is a surprise in the center…as it warms up it oozes luxuriously…I usually cut these in fourths when serving multiple petite bite desserts

A few sweets now and again can be exciting, refreshing, and a wonderful way to show your guests you care…the vibrant colors, flavors, shapes and textures look like works of art…albeit, mine usually look like “rustic” art or freeform …

All go well with a great cup of tea too…

 

4 Comments

  1. Hey, I didn’t get to try any of Kevin’s tart. I guess it’s off to Hidden House after my walk today.

    • I stashed an extra one in the freezer … however, going to Hidden House Coffee to experience outstanding coffee and tea with your pastry is a real good idea too…can I go with you?

  2. Ooh! I love the look of all of these. Your lemony tart makes me want to dive straight in and those blueberry bites look wonderfully moreish. As for that salted caramel….mmmmmmmm! I think a pot of tea, rather than a cup, would be required to wash down that little string of delights.

    • I will say that the lemon cream is absolutely luscious…creamy, tart, and worth diving into 🙂 It took great restraint for me to have just two little blueberry tarts and one small square of the lemon tart…still keeping to my “managing sugars” and a little dessert is o.k….it’s fun making them, they are so cute.