Summer Berry Cream Tart

For Mother's Day, Emma and I made a dessert that we sort of just made up.  I had a vision for creamy vanilla pastry cream, tart berries and toasted meringue.  Also, I wanted a thick shortbread crust.  It was beautiful!  It would work with any summer berries or bananas instead.  Our next idea is to make a s'mores version with a graham cracker crust and chocolate custard filling.  YUM!

We used one of my favorite baking essentials, a Metal Pastry Ring, $14, to create the pretty fluted edge.  They are so easy to bake in a makes such a lovely presentation.  The bottom comes out similar to a cheesecake pan, and the side just slides off creating a patisserie worthy effect.  You can find them in my online store, here >

Components (all recipes below): 

Shortbread Crust

Pastry Cream

Fresh Raspberries

Strawberry Jam

Swiss Meringue

Supplies : 

Metal Pastry Ring, $14

Disposable Pastry Bags, 100 for $14

Large Baking Sheet, $10

Parchment Paper, 100 for $10

Shortbread Crust

3/4 " softened butter

1/2 cup of sugar

1 3/4 cups of flour

1/4 tsp. salt

In a mixer, combine butter and sugar, then add flour and salt.  Mix until just combined.  Press into bottom and sides of a metal tart ring (or mini disposable tart pans).   

Bake at 350 for 30-35 minutes until edges begin to turn gold.  Let cool

Pastry Cream Filling

5 egg yolks (save whites for meringue below)

3/4 cups of sugar

1/3 cup of cornstarch

1 1/2 cups of scalded milk*

1/2 teaspoon of vanilla

In the bowl of a mixer, beat egg yolks and sugar for 4 minutes, then add cornstarch.  *Pour milk into a glass measuring cup and heat in the microwave for 2 minutes until steaming.  With the mixer on low, slowly pour in the hot milk mixture a little at a time.  Transfer the milk and egg mixture to a saucepan and cook on low heat for 5-7 minutes until the mixture thickens.  It should be bubbly and thick.  When it thickens, use a whisk to mix and cook for 2 more minutes while whisking.  Stir in the vanilla.

Pour it into the crust.  Let chill and then top with berries.  We also glazed the berries by heating up strawberry jam and brushing it on them.  This is an optional step and gives the berries a nice shine, but it made it a little too sweet in my opinion.  Next time we will leave the berries naked.

Swiss Meringue

5 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips. 

Transfer into piping bag.  Cut the end off - I like to cut it so the opening is large, to get these big pretty dollops.  Pipe generous dollops.  Toast with mini torch or put under broiler in the oven for 1-2 minutes.

Shop Baking Supplies : 

Metal Pastry Ring, $14

Disposable Pastry Bags, 100 for $14

Large Baking Sheet, $10

Parchment Paper, 100 for $10

All Baking Essentials, here >

Petite Berry Tarts with Easy Vanilla Custard and Graham Cracker Crust

Petite Berry Tarts with Easy Vanilla Custard and Graham Cracker Crust

For a couple of years now, I've been donating dessert for a dinner that our church sponsors at Sheffield Place, an organization and facility that serves homeless women and their children.  The program houses Up to 75 people (fourteen homeless mothers and their children at any one time).  The average length of stay is nearly four months.


Nearly all of the mothers have a mental health diagnosis, most commonly depression, anxiety, Post Traumatic Stress Disorder, and bi-polar disorder.  Most of the mothers have a dual diagnosis of addiction.  Most are survivors of domestic violence, and many grew up in foster care and/or were runaways, lack a high school diploma or GED, and have felony convictions.

 A typical family at Sheffield Place is headed by a mother in her 20's and the average mother has two children under five years of age. 

To prepare families for self-sufficiency and the challenges of managing a home, families practice life skills.  The mothers care for their own living unit and take responsibility for cleaning shared living spaces. With guidance, they learn to prepare healthy food on a tight budget and to resolve conflict in a positive manner. Financial education helps each woman resolve debt and place money in a savings account to begin preparing for the time when she leaves Sheffield Place.

The mission of Sheffield Place is “To empower homeless mothers and their children to heal from their trauma and help them become self-sufficient.”

The dinner that a group from our Church sponsors is to honor the mentors of the women.  The women invite someone to this dinner that has helped support them through their journey.  Sometimes it is a friend, foster care mother helping care for her children, mother, or in one instance her twelve-year-old very sweet daughter that the Mom is working hard to impress.  They get up and speak about their mentor as a way to thank them.  Hearing the stories is always heartbreaking and joyous, as they are growing in their personal strength.  These women are fighters and working so hard to overcome their circumstances.  It is amazing to witness.

To be honest, I always feel a little un-worthy to hear the stories and get to partake in the celebration.  All of the women there deserve so much respect, and here I am basking in the glow of their journey, enjoying the stories they are telling and cheering them on... and all I do is bring dessert.  But then I remember, I can share it here.  I can share with you this reminder of constant struggle that happens on the outskirts of our communities, and right under our noses.  

Celebrating with them is important.  When we celebrate with them, they feel our support and respect.  Just as with any other party we may attend or host, we are celebrating life with our friends and family.  Getting together with loved ones, giving each other hospitality and love in the form of dinner (or bringing dessert), is what I love so much about entertaining.  

As they went through the buffet, and we serve them, we here things like, "Oh I love lasagna - my Mom made the best lasagna.  My favorite meal."  Hearing things like that makes me think, these women are just like us.  She remembers the great lasagna her mom made for family dinners when she was little and now she is here.  And here I am with a group of women, serving these needing, struggling women, and caring for them.  It is a privilege to be a stand in for a family, though it is the tiniest small gesture.

Don't discount and the opportunity to share, support and celebrate... or the power of dessert.

Last year, I made big Cherry Cupcakes piled with frosting.  They were so pretty!  However, many of the women were following the programs nutritional guidelines and learning to make healthy choices.  My cupcakes were like a giant temptation for them in front of their mentors and counselors!  Oops -ugh!  So, this year, I wanted to make something more nutritious for them that they would be able to enjoy a little more guilt free : )   I also thought it would be great for them to see something that is so simple to make, that might be a good option for them to make for their family.

Of course, this would be a great dessert for a Bridal/Baby Shower since it is light and fresh or even a 4th of July party... and it is Red, White and Blue ; )  They are made ahead of time (a couple of days, even!), which always makes everything easier.

I used the Small Tart Pans from my store.     Here, you can see the Small Tart Pans ($5 for 10) compared to the Petite size ($6 for 10).  The Small are a bit smaller, making a nice individual portion of a dessert.

I put a Graham Cracker crust in each, and packed it with a measuring cup.

And then I made homemade Vanilla Pudding (pastry cream, custard.... whatever).  So yummy hot from the stove!!

This was a huge batch!  I think I had to do 8 of the original recipes.

I filled each pan about half way up with the pudding.  This is a great starting point for any tart/pie.  

Here are a few I plan to try...
Banana Cream Tart : Banana slices in before the pudding, then top with whipped cream.
Chocolate Cream Tart : Chocolate pudding, whipped cream and topped with chocolate shavings.

Here are 6, that fit on a Small Sheet Pan, $7.  Twelve-Fourteen fit on a Large Sheet Pan, $8.

Classic French Blue Linen Tea Towel, $18 for 2

Robin's Egg Blue Colander on sale for $14

Chambray Stripe Linen Tea Towel, on sale for $14

Petite Berry Tarts with Vanilla Custard

recipe makes 8

10 graham crackers
1/4 cup of sugar
6 tablespoons of butter, melted
....
1/3 cup of cornstarch
1 cup of sugar
1/4 teaspoon of sea salt
4 eggs
4 cups of milk
1 tablespoon of vanilla
4 tablespoons of butter
....
fresh berries

Preheat oven to 350.

Graham Cracker Crusts :

Make crust by pulverizing graham crackers and sugar in a food processor (or in a plastic bag) until fine crumbs.  Add melted butter and pulse until it comes together.  

Portion into tart pans on a baking sheet and press with measuring cups to pack crust. 

Bake on baking sheet for 10 minutes.  Cool.

Vanilla Custard : 

In a medium sauce pan, combine cornstarch, sugar and salt with a whisk.  In a separate bowl, whisk together milk and eggs.  Add milk/egg mixture to the cornstarch and combine.  Bring to bubbling over medium heat, whisking constantly, until thickened.  It should cook for about 2-4 minutes.  Remove from heat, add vanilla and butter.  Whisk in until smooth.

Scoop portions of warm custard into the crusts.  Let cool.

Top with fruit.  Refrigerate until serving.

I would love to hear what ideas you have for this Mini Tart & Vanilla Custard concept!  I use the Tart Pans all of the time.  Here are my favorite recipes : 

Chocolate Chip Cookie Pies

Salted Caramel Apple Pies

Chocolate Chip Bread Puddings

Products Used : 

Robin's Egg Blue Colander on sale for $14

Small Sheet Pan, $7

Large Sheet Pan, $8

Classic French Blue Linen Tea Towel, $18 for 2

Small Tart Pans ($5 for 10)

For more information about the Sheffield Place, visit here.  You can see photos of some of the children and mothers that are benefitting from the amazing programs.

Raspberry & Blackberry Crostata

Summer's last hurrah is this weekend.  There are a few things that I'm totally over this summer (like 95 degree days), but the abundance of local berries is not one of them.   I'm re-sharing this favorite fromSet years ago.  Have a great weekend : )

I always love it when someone tells me they use one of my recipes all of the time.  I especially love it when that person is my Mom.  Since I am the one usually calling her - "what seasonings do you put in your chili?" or "do you use dry active yeast when you make cinnamon rolls?" - it is nice when I get a call from her... "Do you think I could do blackberries and raspberries in the crostata instead of pear raspberry?"  Why yes, yes I do!

Last weekend my Mom and Jill put together this crostata together for our family dinner.  My brother asked, "What is this, a pile of pie?"  Hum, interesting name... but I think we'll stick with crostata or galette or flat pie (ala pioneer woman).  One this is for sure - it is such an easy dessert to make and it is just as delicious as any pie.    

Raspberry & Blackberry Crostata
serves 4

1 large pie dough (hers is homemade, larger than a normal store-bought crust)
2 cups of blackberries
2 cups of raspberries
3/4 cup of sugar (or more to taste)
3 tablespoons of flour
1 tablespoon of orange juice
1 tablespoon of butter, cut into pieces
.........
1 egg
1 tablespoon of sugar

In a bowl, mix blackberries and raspberries with flour, sugar and orange juice.

Roll out pie dough into a 12-14 inch circle.  Pile blackberries and raspberries into the center.  Dot with butter.  Fold up the sides of the dough.  Create an egg wash by beating 1 egg, then brushing it on the pastry.  Sprinkle 1 tablespoon of sugar over the dough.  Bake at 425 for 20-25 minutes.

Sweet Summer Berry Bread | Dessert... or Breakfast?

Summer is officially here.  Emma's home with me all week for a little summer break and while we have a couple of projects to work on (never ending closets to organize, and prints to frame for her room...), we plan to spend most of the time in the berry patch, at the pool and petting zoo. 

With the new easy breeze feeling of summer, my baking is evolving from pans of brownies to lighter, brighter flavors... for the most part.  I'm not quite sure where the idea for this came from, but I had a vision for a pound cake packed with berries that I could get away with enjoying for breakfast.  I wanted it to be full of berries of every color - almost half berries, half cake. 

I added just a touch of lemon zest for extra freshness, but you could easily add extra vanilla instead.   Because I was packaging these for gifts, I did not garnish them, but I think next time I will sprinkle them with powdered sugar or a lemon glaze.

It is perfect with coffee in the morning, or whipped cream at night.  I recommend storing it in the refrigerator (or freezer for an extended period) because of the extreme moisture from the extra berry content. 

They make great gifts or summer party favors, too.  See the packaging details at the bottom of the recipe. 

Sweet Summer 
Berry Bread

1 stick of butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

1 teaspoon lemon zest 

1 teaspoon of vanilla bean paste

3 cups of berries

....

optional garnishes : 

-powdered sugar

-lemon glaze

Preheat oven to 350.

In a mixer fitted with the paddle attachment.  Cream together butter and sugar for 3 minutes.  Add eggs.  In a separate bowl, combine flour, baking powder, soda and salt.  In another separate bowl, combine milk and extract.  Add half of the wet ingredients to the butter sugar mixture, mix for 5 seconds, then add half of the dry and mix for 5 seconds.  Repeat with second half, ending with dry ingredients.  

Toss berries in tablespoon of flour before adding them to the batter. 

Fold in berries carefully. 

Pour batter into lined loaf pans.  This recipe will make about 6 of my medium-sized wooden baking basket loafs.

Bake for 25-30 minutes (longer depending on size of pans) until a cake tester comes out clean.

Serve plain, sprinkled with powdered sugar or a drizzled with a lemon glaze.

I packaged my berry breads for some summer gifts for friends and teachers.  Would also make a great hostess gift, of course.




Materials :

Wooden Baking Baskets (medium)

Large Cello Bags

Everyday Folded Cards - Papaya Pashmina

Cotton Ribbon - Thin

Tablet+LePens - Privet Berry Blue (the pens)

Red, White & Blueberry Ice Cream Cake for the 4th of July

This week I'm taking a little Summer Break from blogging "work" to relax with Emma.  We'll be decorating the wagon for the 4th of July Parade, making some favorite summer treats and taking lots of photos.  For now, I'm going to share a couple of posts from last year's celebrations... including this ice cream cake with blueberries, raspberries and blackberries.  Enjoy!

Red, White & Blueberry

Ice Cream Cake


10-inch springform pan (a cheesecake pan)
1 large piping bag
1 8-inch white cake, cooled (homemade, store-bought or from a box mix)
2 half-gallon containers of vanilla ice cream
1/2 pint of strawberries, hulled and sliced
1 pint of blueberries
1/2 pint of raspberries
1/2 pint of blackberries
4 egg whites
1 cup of sugar
pinch of cream of tartar

Begin by making the strawberry sauce and the blueberry sauce that will go in between the layers of ice cream. To make the strawberry sauce, combine 1/3 cup of sugar, 1/3 cup of water and the strawberries in a saucepan. Cook the mixture on medium until it begins to bubble. Continue cooking until the sauce has slightly thickened, for about 15 minutes. Remove from heat, transfer to a small container and chill. Repeat the same method with 1/2 pint of the blueberries to make the blueberry sauce.

Place ice cream in the refrigerator for 30 minutes before you begin assembling the cake to allow it to soften slightly.

Slice the cooled 8-inch round cake in half, creating two layers.

Place one of the containers of ice cream in a mixer fitted with the paddle attachment. Mix until the ice cream is soft and easily scooped, but not melted, about 2-3 minutes. Scoop a third of the ice cream into the springform pan.

Spread the ice cream into the bottom evenly. Work quickly so the ice cream does not melt too much.



Put one layer of the cake on top of the bottom layer of ice cream. Scoop another third of the ice cream into a large piping bag. Pipe a border around the outside of the cake, creating an edge so the berry sauce does not spill out over the sides of the ice cream. Pour the blueberry sauce onto the cake slowly allowing it to soak in. Spread the last third of the ice cream on top of the blueberry layer. You may need to also use some of the second container gallon of ice cream to complete the layer. Repeat with the second layer of cake, using the strawberry sauce.

Freeze the cake for 2 hours.

Before serving, cover the cake in a layer of Swiss meringue and top it with fresh berries. To make the meringue, begin by putting 4 egg whites into the top of a double boiler with 1 cup of sugar and a pinch of cream of tartar. Slowly heat the egg whites in the double boiler for about 5-7 minutes to melt the sugar, whisking occasionally. Rub the mixture between your fingers to see if the sugar has dissolved. When you cannot feel the sugar granules, pour the mixture into the bowl of a mixer fitted with a whisk attachment. Mix on high for 5-7 minutes until the meringue is shiny and thick.




Dollop the meringue on the frozen ice cream cake and spread it over the sides. Top with fresh blackberries, blueberries and raspberries. Serve immediately or return it to the freezer.

The above photo was taken after the cake sat for 45 minutes in 95 degree weather : )  It can (and should be) placed back in the freezer!

Visit here to see all of the details from the Star-Spangled 4th of July Party.