La Palette's (Straw)berry Tart

It's summer here where I live more than ever - the sun is beating down and the second I step outside of my oh-so-nice-and-cool-house is the second I hiss like a vampire and begin to melt into a pile of goop. Sooooooo not pretty. But do you know what is pretty? This tart!

It's possibly the epitome of summer desserts and perfect because it doesn't require much slaving over hot stoves or burning ovens. It's delightfully simple. A tart dough that practically makes itself in the food processor and doesn't require rolling! Just a simple pat, pat, pat into the tart shell and poof, that's it.

Taste wise, this tart is equally as stunning. The tart dough is lightly sweetened and buttery, sort of like a shortbread. The jam adds a sticky sweetness that's always desired and of course the fresh fruit is the real stunner. I used a combination of berries because I just happened to have them, but any combination will do. I added a little lemon cream for an extra dimension, which personifies summer even more so!

La Palette's (Straw)berry Tart

Yields: 1 9-inch tart, about 6 - 8 servings

Adapted from here.

best quality strawberry jam, or any berry jam you have on hand

1 quart ripe strawberries, trimmed and halved if large (I used mixed berries)

For the sweet tart dough:

1 1/2 cups flour

1/2 cup sugar

1/4 tsp. salt

9 tbsn. very cold, unsalted butter, cut into small pieces

1 large egg yolk

For the lemon cream:

1 cup heavy cream

1 tsp. vanilla

1/2 cup lemon curd, store-bought or home-made

To make the tart dough, combine the flour, sugar and salt in the bowl of a food processor and pulse a couple times to combine. Add the butter and pulse until the butter is coarsely cut in, with varying pieces in size. Stir the egg yolk to break up and add it to the food processor, a little at a time, pulsing after each addition. When the whole yolk is in, process in long pulses until the dough begins to clump together. Turn the dough out onto a board and knead it enough to incorporate any flour that didn't get mixed in. Press the dough into a well-buttered 9-inch tart pan with a removable bottom. Freeze for at least 30 minutes, preferably longer, before baking. Preheat the oven to 375 F. Butter the shiny side of a piece of aluminum foil and fit it tightly across the crust, buttered side down. Bakke for25 minutes, then remove the foil and bake another 8 - 10 minutes, or until the crust is evenly browned and firm to the touch. Let crust cool completely.

To make the lemon cream, whip the heavy cream using a hand mixer or a stand mixer until peaks form. Do not over beat or else it will turn into butter. Use a spatula to fold in the lemon curd and vanilla until no streaks appear, refrigerate until ready to use. To assemble the tart, spread a thin layer of jam on the crust. If your strawberries are not sweet enough, you can toss them in a little sugar, to taste, otherwise assemble them on top of the jam. The tart is best when eaten immediately after being assemble. Enjoy with lemon cream!

LOOK at that cross-section! Buttery tart shell, ooey-gooey jam, fresh fruit & refreshing lemon cream :)

Mascarpone Cupcakes with Mango & Berry Glaze

Another 310 Purple Cupcake! This one was probably the easiest out of the whole batch! It uses a box cupcake mix (shhhhh!) and I was hesitant at first but after reading hundreds, and I really do mean hundreds, of great reviews on it, I decided to give it a try! They were SO delicious that I decided to make them again! The second time, varying the recipe a bit by trying a mango glaze as well. I really couldn't resist as mangos are my favorite fruit and are in their peak right now.

 Each were delicious though the mango flavor didn't translate as well as the berry did... sadness! But these cupcakes are amazing and beyond moist and creamy! Have you ever heard of a creamy cupcake??? Well that's the only way to describe it... CREAMYYY. Originally the cupcake was intended for mini-cupcakes but I made them into full sized cupcakes. I didn't think it was important then but these cupcakes are extremely fragile and break apart easily so as long as you don't mind cracked cupcakes, full sizes are still equally delicious. Cracks are welcome here any time; flawed is gorgeous and in this case, delicious!

Mascarpone Cupcakes with Mango and Berry Glaze

Yields: about

Original recipe from Giada De Laurentiis, which can be found here.

Printable Recipe

1 cup of mascarpone cheese, softened 

2 egg whites

1/4 cup vegetable oil

1 box white cake mix

1 cup water

1/3 cup frozen berries, thawed and drained OR 1/3 cup fresh mango

2 1/2 cups powdered sugar, sifted

Preheat oven to 350 F. Line a cupcake pan with liners and set aside. In a large bowl, combine the cheese, egg whites and oil, beat until well combined and creamy. Add the cake mix and water and mix until smooth. Fill the cupcake tin about 2/3 full and tap against the counter to get the air bubbles up. Bake until puffed and golden or until an inserted toothpick comes out clean, about 18 - 20 minutes. Remove from the oven and let cool completely before inverting them. In a blender or food processor puree the berries or the mango. In a bowl combine the sifted powdered sugar and the puree until smooth. Once the cupcakes are cool, add about one tablespoon of glaze per cupcake. Let the glaze set up for a couple of minutes and enjoy!

I made these at night, I just love the lighting!

Mini Berry Cheesecakes

These little beauties are the easiest, cutest things ever. They make the perfect dessert for parties or birthdays or even if you're just plain craving for them. They are so easy to just pack along in a lunch or a picnic and it's guaranteed that everyone will absolutely love them. Plus if berries aren't your thing, variations of this recipe are more than welcome! Imagine topping them with a chocolate ganache, candied pecans, or whatever you can imagine. The possibilities are endless!

Mini Berry Cheesecakes:

Yields: 24 cupcakes

For the crust:

2 cups of crushed graham crackers

1/2 cup of melted butter

1/4 cup sugar

Preheat oven to 350 F. Mix all in a bowl, make sure it is well combined. Press into pre-lined muffin pans, about 1 cm thick. Bake for 4 - 5 minutes, make sure not to burn!!

For the cheesecake:

20 oz. cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

1/4 cup sour cream

3 tablespoons of all-purpose flour

2 eggs

Beat cream cheese until soft and airy, about 5 minutes. Add sugar slowly on medium speed while making sure it is well mixed throughout. Scrape down the sides of the bowl if necessary. Add the vanilla and sour cream, mix well. Next, add the eggs, one at a time, making sure it is thoroughly mixed after each. Add the flour and mix well. 

Once the baked crust is cool enough, fill the cups with the cheesecake mixture, leaving about 1 cm free from the top. Bake for about 10 minutes or until they are firm to the touch. Once done, let cool completely for about 30 - 45 minutes.

Topping:

1 lb. or one box of strawberries, hulled and diced

1 box of raspberries, mashed

3 tablespoons of powdered sugar (varies depending of sweetness of berries)

1 tablespoon cornstarch

Mix all ingredients in a bowl. Top cooled cheesecakes with the topping and let it firm in the refrigerator. 

Note:

. Frozen raspberries can also be used

. I would also recommend topping them with extra fresh blueberries