I feel like everything in my life is just going very well at the moment. The lead up to the wedding is both stressful and exciting and at the same time I just can’t believe it. People are being so generous with their time, their money, their kindness. It’s almost overwhelming and I wonder how I can show everyone how much it means to me.
Kenny starts teaching at a new school this week – a high school! Why did he switch schools, you ask? Didn’t he love his old school? Oh, he was one of those Chicago Public School teachers who’s position got eliminated due to budget cuts. Never mind that he has excellent ratings, coached the basketball team to regional champions, was the department head, and is a favorite in the school. There’s a big problem when you are getting rid of excellent educators in the name of a “budget crisis”… although apparently not so much a crisis, a recent large property tax increase does not allot any money to education. Other things are are important than our kids and a crisis in our schools. And teachers, who are required to live in the city, will get hit with said tax hike, thousands of lost jobs, AND the 7% pay cut that’s being proposed? The city and it’s priorities are a MESS and it’s so incredibly frustrating to watch. If you would like to read a beautifully written and infuriating letter from a Chicago principal Troy LaRaviere, click here. He says it much better than I ever could. And now I’m going back to my feel good spot.
Dessert. Happiness. These guys were a dream.
During the summer, I try really hard to not use the oven. Really hard. But when it comes to dessert, I’m such a sucker for baked goods. I mean, what’s better than warm brownies out of the oven? Or a delicious summer pie? Nothing, nothing is the answer.
So, when I recently saw a gorgeous picture by a Spanish blogger for a blue berry lime tartlet, not only was I thrilled to read a food blog from Spain, my favorite place, but also to find out it was no bake? I knew I had to try it out. Now, for the life of me I cannot find the blog again to post it here. Lost in pinterest cyberspace forever.
These tartlets are easy to assemble. A simple crust that needs to sit for at least 1 hour to set, a simple filling that needs to cook over the stove for a few minutes before setting in the fridge for at least 4 hours. Then, voila! Gorgeous, delicious tartlets. Don’t let them sit out too long, they are best right out of the fridge.
If you’d like to make one big tart because the mini pans you just ordered (do it) won’t arrive for a few days, the crust recipe will be enough. You’ll need to add another egg yolk, maybe 1/4 cup more blueberries, another lime, and 1 tbsp more of cornstarch.
The cookies I used are called “Maria” cookies. If you google them you’ll be able to find them and what they look like. They are amazing, and are usually found in the hispanic aisle or the european imports aisle. They might not be labeled “Maria” but if they look like the same thing they are. Some might be labeled “Digestive” wafers but there’s nothing healthy about them, they are totally cookies!
Dark Chocolate Blueberry Lime TartletsPrint Recipe
- For the crust:
- 200g (one package of the brand I used) Maria cookies
- 4 tbsp Cocoa Powder
- 1/2 cup Ghirardelli dark Chocolate chips
- 4 tbsp butter
- 1 pint blueberries + more for garnish
- 8 - 10 limes, juiced (depending on juiciness - my limes were small, I used 8)
- 3 egg yolks
- 3/4 cup sugar
- 1/4 cup corn starch
- Powdered sugar for garnish
First, place the butter and chocolate into a double boiler. If you don't have one, place a bowl over a pot of boiling water. Bring the water to a boil, and add the butter and chocolate together in the top bowl. Stir as the butter and chocolate melt together. Then, remove from heat once melted.
Combine the cookies and cocoa powder in a food processor. Process until reduced to crumbs. Add in the butter mixture slowly, processing while adding in a slow drizzle. Press firmly into tartlet dishes. Refrigerate for 1 hour.
Prepare the filling. In a food processor, process the berries for about 1 minutes until completely smooth and no chunks of skin remain. Juice all of the limes into a medium saucepan. Whisk in all egg yolks, sugar, corn starch and blueberry puree.
Heat the saucepan over medium high heat. Whisking constantly, cook 5-8 minutes or until mixture is frothy and warm to the touch. Remove from heat. Pour into crusts.
Refrigerate for at least 4 hours, but better overnight. When ready to eat, sprinkle with powdered sugar, and top with extra berries. Enjoy!
You can freeze these tartlets up to 3 months.