Blueberry-tart

Recipe: Blueberry Tart

Description: It’s subtle and refreshing. 

Game ingredients: Wheat Flour, Egg, Blueberry, Sugar

This recipe restores 125 energy and 50 health. It can be obtained from Pierre after achieving 3 hearts and sells for 180g. 

Difficulty: Medium, 1½ hours. Serves 24 mini or 12 large.

This is a two-part recipe, but you can always use frozen pre-made tart shells instead of making the crust yourself. Follow the cooking instructions on the packaging. 

Crust:

-113g (one stick) cold salted butter (not margarine)
-1¼ cup all-purpose flour
-4 to 6 tablespoons cold water

Filling:

-2 cups blueberries (about 250g)
-½ cup sugar
-1 tablespoon cornstarch
-1 teaspoon cinnamon
-2 to 3 teaspoons lemon juice
-Chocolate, optional

Cut the cold margarine into pieces and add it to a mixing bowl with the flour. With a pastry blender, cut and mix the flour and butter until it resembles coarse crumbs. 

Add the water one tablespoon at a time. Test the dough by packing a small amount with your hands to see if it crumbles. Once the mixture is ready, pack down the dough. Don’t worry if there’s excess flour in the bowl that won’t stick. Turn out the dough on to a flat surface and cut into 2 or 3 pieces. Use the heel of your hand and push out the dough. This helps to distribute the butter. 

Combine the pieces of dough back together and wrap in seran wrap. Refrigerate for at least half an hour so it holds its shape better.

 While the dough is setting, prepare the filling. In a medium mixing bowl, combine the blueberries, sugar, cornstarch, and cinnamon. Add the lemon juice and combine. The liquid will help bind the ingredients together and add a bit of flavour.

Roll out the dough on a lightly floured surface with a rolling pin to 1-2mm in thickness (or as desired; use thicker dough for larger pan sizes). Flour the edge of a small glass or a round cookie cutter and cut out circles in the dough in accordance to your pan size (I used a 24ct mini muffin tin). 

Place the circles of dough in the tins. You don’t need to grease the tins, but I’d recommend greasing around the top so it won’t stick if any blueberry mixture touches the pan. Fill with your desired amount of blueberries. If you like, you can put a small piece of chocolate at the bottom of the tart before adding the mixture. It’s subtle but compliments the other flavours well.

Cook the tins in a 350°F oven for 30-35 minutes. Let the tarts cool for about 10 minutes before removing them. 

They’re really yummy. I ate 15 of them. That’s not an exaggeration.

-SVR

10

Bourbon Salted Caramel Peach Tart 

It’s so good, I actually wanted to slap someone’s mother. I also let out a few profanities in approval. 

Ingredients for Fruit Topping

Sliced peaches and blueberries (or other fruit, optional) 

Ingredients for Tart Crust

1 ¼ cup all purpose flour

½ cup + 1 tbsp granulated sugar

1 tsp vanilla extract

1 egg yolk

8 tbsp cold butter chopped into cubes

2-3 tbsp ice cold water

Ingredients for Cream Filling

1 block of cream cheese (8 oz), softened to room temperature

1 tbsp heavy cream

½ cup of granulated sugar

1 tsp vanilla extract

1 tsp cinnamon 

1/8 tsp ground cardamom

Pinch of salt

Ingredients for Bourbon Salted Caramel 

1 cup granulated sugar 

5 ½ tbsp unsalted butter 

½ can coconut cream 

1/8 cup Bourbon

1 tsp vanilla extract 

2 tsp sea salt 

Directions for Fruit Tart

Preheat your oven to 365 degrees Fahrenheit.

In a food processor or large bowl, combine the dry ingredients.

Add in the cubed butter and process until you have small pieces of butter running through. Add in the egg yolk and ice cold water (as needed) until your tart dough comes together. If using your hands, follow the same instructions using two knives or a pastry cutter.

Remove the dough to a well floured surface and form a ball.

Press the dough into your tart pan making sure that everything is even.

Depending on your oven, you will bake the tart crust anywhere from 12-18 minutes – until the edges of the crust are golden.

Remove crust from oven and let cool completely.

Directions for Filling

Combine all ingredients and mix until creamy and completely smooth. This will take roughly 4-5 minutes.

Directions for Caramel 

In a deep sauce pan over medium heat, melt your sugar, stirring with a plastic/silicon spatula or whisk. 

Once your sugar melts/dissolves into a light amber color, slowly add in the butter and stir until melted. 

*The mixture will bubble when the butter is added. 

Once the butter has melted, slowly add in the coconut cream while the sauce pan is over the heat. 

Once incorporated, let the mixture come to a boil for 1 minute. Add in the bourbon during this boil. 

Remove from the heat, add in the vanilla, and stir in the salt.

Let cool and thicken completely. 

Assembly

Once the tart crust has cooled completely, fill it with the cream filling. Mix in a little bit of the caramel and swirl. 

Assemble the fruit in the design of your choice. 

Drizzle with caramel and add a dusting of powdered sugar (optional).

Slice and serve.

Enjoy!

You don’t have to buy a penholder: You can just use a Pop Tarts’ pack. It’s so basic, easy and cute 😌

IG / Tumblr: alexqu4lity

© John Kernick

Over-the-Top Dessert: This beautiful summer fruit tart combines creamy yogurt with honey so it’s deliciously sweet and tangy. Plus, the incredible graham-cracker crust is spiced with bits of crystallized ginger.

Recipe: Honeyed Yogurt and Blueberry Tart with Ginger Crust