Summer Bucket List And Blueberry Cream Tart with Shortbread Crust

Blueberry Cream Tart / My Friend's Bakery

Did you have a great summer? Did you do everything on your summer bucket list? No? Me either, but I did get manage to get a few things accomplished.

Blueberry Cream Tart / My Friend's Bakery

I went to a few concerts, both indoors and outdoors.  I spent some time reconnecting with old friends.  I went to the beach and I explored parts of my city that I had never seen before.

Blueberry Cream Tart / My Friend's Bakery

I spent hours floating around in the pool during the day and in the evening I watched movies outside on my patio. I learned to make some new cocktails that I enjoyed while doing both.

Blueberry Cream Tart / My Friend's Bakery

I rested and relaxed. And I ate blueberry tarts. Happy end of summer to me!

Blueberry Cream Tart

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 12 servings

For another fresh summer taste, add 1 tablespoon of lemon zest to the creamy filling.

Ingredients

    For The Shortbread Crust
  • 3/4 cup cold butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • For The Creamy Filling
  • 2 8oz packages (2 cups) cream cheese
  • 1/2 cup granulated sugar
  • 5 tablespoons whipping (heavy) cream, at least 35%
  • 1 teaspoon vanilla extract
  • Additional Ingredients
  • Fresh blueberries
  • Blueberry syrup - home made or store bought

Directions

For The Shortbread Crust

Preheat the oven to 350 F.

Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.

For The Creamy Filling

Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.

Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.

Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/blueberry-cream-tart-with-shortbread-crust/

Enjoy some other berry-licious recipes!

Whole Wheat Jumbleberry Fruit Cobbler / My Friend's BakeryClassic Blueberry Pie / My Friend's BakeryBlackberry Bottom Creme Brulee / My Friend's Bakery

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Unscripted Summers And Caramel Marshmallow Rice Krispie Pops

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

I’ve been trying really hard to squeeze the last little bit of fun stuff out of these last two weeks of August. After all, I just started my holidays so mentally I’m a bit behind everyone else right out of the gate. It seems that while most people are heading back to school, or at the very least back to school shopping, I’m floating around the pool instead of the mall. Small miracles.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

It’s surprisingly nice to have holidays later in the summer, even though it feels like it’s a lifetime away while I’m listening to everyone else talk about their summer adventures all through June and July. I’m not a fan of extreme heat or humidity, so when the nights cool off a little bit and the days are still warm but not unbearable, that’s generally when I’m at my most content.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

And of course, like every year, I never get done half of the things that I say I’m going to do but that’s OK.  Sometimes, the best holidays are the ones where the days are unplanned and the adventures are unscripted. Once in a while you just need to heal the soul without adding in extra clutter. And most often the best things are the uncomplicated things.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

Caramel Marshmallow Rice Krispie Pops (*Gluten-Free)

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 30 - 34 pops

A delicious nut free treat for school, parties, bbq's, or just because!

Ingredients

  • 1/2 cup butter (not margarine)
  • 1-1/2 cups brown sugar
  • 1/2 cup whipping (heavy) cream, at least 35%
  • 30 - 34 marshmallows
  • 5 cups crisp rice cereal
  • 1/2 cup milk or dark chocolate melting wafers
  • 1/2 cup white chocolate melting wafers
  • lollipop sticks

Directions

Line a baking sheet with parchment paper and set it aside.

Over medium-high heat, melt the butter and brown sugar. Whisk together to combine. Bring the mixture to a boil and boil for 2 minutes. While constantly whisking, pour the cream in a steady stream. Return the caramel to a boil and boil for 2 - 3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.

Insert a lollipop stick into each marshmallow. Dip the marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel covered marshmallow in the rice cereal. Place the marshmallows on the parchment lined baking sheet . Once completed, refrigerate the marshmallow pops for 30 minutes.

Add the milk/dark chocolate to a microwave safe dish. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted. Drizzle the chocolate over each marshmallow pop. Repeat with the white chocolate.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/caramel-marshmallow-rice-krispie-pops/

Looking for other nut free school treats? Check these out!

Cotton Candy Pinwheel Cookies / My Friend's Bakerymeringue_ghost_2_mfbhalloween_marshmallow_pops_4_mfb

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