Everyone in my house loves lemon bars—especially my dad. They’re quick, easy, and delicious, so naturally they’ve become a pretty frequent dessert.
This time, I wanted to try something different. I got a tart pan for Christmas, which, as I’m sure you know by now, I love to use. So, I made a lemon bar tart—which sounds fancy, but is really just lemon bars made in a tart pan!
The tart turned out great, and I’m especially happy with the way it looked. I think that the thin lemon slices were definitely a good idea, and the dusting of powdered sugar was also a nice addition. I’ll be making this again for sure! (Even though the only thing that changed was the shape…haha!)
Tonight, I made a strawberry tart for dessert. I’ve used this recipe three times now, and it’s become one of my family’s favorites. The recipe is actually for a blueberry tart, but it works with other fruits, too! Each time I’ve made this, I’ve used a different fruit. The first time, I used blueberries, and then I made it again with blackberries, and this time it was strawberries. It’s been delicious every time!
I’ve definitely become faster with every time making this tart. The first night I tried it, I baked well into the night, and by then it was too late to eat it! We had to wait until the next day, which was certainly not what I had intended. Last time, I worked quicker, and today I made it faster than I’ve ever done before. Not to brag, but I must say I’m pretty proud of myself for that.
Before trying this recipe, I’m not sure I ever realized just how delicious custard is! In fact, I’m not quite sure I’d ever tried it at all. Whatever the case, I’m in love with it now! This recipe makes an especially thick and creamy custard/pastry cream, and it’s absolutely scrumptious. Maybe this is technically called a “berry tart”, but the custard is the real star of the show! When making this tart, I always end up with some leftover custard, but my family loves it so much that I’ve never reduced the recipe. We’re all more than happy to have an extra dollop on our slices!
When using blackberries or strawberries instead of blueberries, I just substitute the berries and leave everything else exactly the same. This recipe calls for 200 grams of blueberries, which I’ve found can easily be replaced with 200 grams of any other berry. The funny thing is, we had such huge strawberries that it only took four! Those things were enormous!
Last time I made this tart, I didn’t quite roll the dough out thin enough, so the bottom crust was too thick. There wasn’t any issue with the taste, but it meant the tart was shallower and the filling was harder to fit in. This time, I made sure to roll it out thinner, which resulted in quite a bit of extra dough. The crust of this tart is almost cookie-like, and it was my mom’s idea to make little cookies with what was left over. Originally, I had just planned on eating them, but after they baked, I had another idea. I realized that the little stars would actually make a really pretty decoration for the top of the tart! It was kind of a last-minute decision, but I think it was definitely a good one.
In my opinion, it came out quite pretty!
If you’re interested in trying this recipe, you can find it here.