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