![]() These would be a great make-ahead dessert for a party. * Another great thing about these tart shells: I stored the leftover shells in the refrigerator in an airtight plastic container for a couple of days and they were still crisp when I assembled a few more last night. My husband might be just slightly biased so you be the judge. When my husband had his first taste of these tarts he said, “These are French-pastry-shop quality” and our dinner guest concurred. You can always make this bite-size dessert even more fancy by macerating the blueberries in Cointreau like I’ve done here, but there’s no need for that either. I’ve been buying organic blueberries by the pound and have been tempted to create other baked goods (namely blueberry pie) but here they shine with no additional work required from me. The fresh blueberries are the star, of course. ![]() It lends just the right melt-in-your-mouth creaminess as a balance to the crisp, buttery tart shells. It’s light-tasting though the recipe contains two egg yolks. I prepared the pastry cream with fat free half-n-half the first time (it’s what I had) and I was so happy with the results that I haven’t deviated from the original recipe. I share these links to give you ideas but the pastry cream might just become your go-to just as it has become mine. Really, even just plain Nutella would be perfect for these shells but ultimately, I chose one of my favorites–this Pastry Cream from the Banana Turnovers I made last year. My archives offer a few options: This Almond Cream from my Strawberry Frangipane Tart would work well here and so would the Mascarpone with Ginger Syrup that I served with Bosc Pears cooked in Rum. I fell in love with the tart shells for these Pastéis de Nata (Portuguese Custard Tarts) from last year–they were so easy to make and turned out so beautifully that I have been trying to come up other ways to fill them since December. ![]() The idea for these blueberry tarts has been brewing in my head for some time. I don’t know why mixing and matching my old recipes excites me but it does. ![]() There’s nothing new at all about these tarts–each component comes from a recipe in the L&A archives, a mere cut-and-paste effort, if you will. Besides, I plan to publish the first installment of my Local Spotlight series this week and it will be image-heavy so I thought you wouldn’t mind. Today was supposed to be a Silent Sunday post but I was too giddy with excitement about sharing this recipe to let it wait another day. ![]()
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