Hello, friends. While many of you may be cheering because today is Friday and that means it’s the start of a long weekend, I am cheering because Mariah from Happy Murmurs has contributed in this month’s A Blogger’s Dozen! Mariah’s blog is a relatively new one that can be found all the way over on blogspot.ca. Why do all of the cool blogs seem to be situated on that blogging platform? When I say relatively new I mean it. Even though her first posts came to light in April 2014, I love the voice that Mariah has claimed as her own. It reminds me of mine. Is that selfish? Yet, her photography and blog content are what sets us apart. Her photographs always appear to be so delicate yet on the straight and narrow, and her style itself really defines what a lifestyle blog is all about. I love it. Visiting her site brings a sense of escapism to my day, which is what I believe good blogs should embody. Don’t just take my word for it, check out Happy Murmurs for yourself and let us both know what feelings become instilled in your souls.

Emory

Strawberry Tarts:

Crust:

1 1/2 cups flour
2 tbsp powdered sugar
1/4 tsp salt
1/4 cup butter
1/4 cup shortening
1 egg
2 tbsp lemon juice

Custard Filling:

2 1/3 tbsp cornstarch
1 cup milk
3 egg yolks
1/3 cup sugar
1  1/2 tbsp heavy cream
1/2 tsp vanilla

Fruit Topping:

2 cups strawberries
1/3 cup strawberry jelly
1 tbsp lemon juice

Steps:

1. To prepare the crust, combine flour, sugar, and salt. Use a pastry cutter to mix in the butter and shortening until it appears grainy. Add the egg and lemon juice, mixing until flour is completely combined. Chill for at least 30 minutes, or until ready to use.
2. Now prepare the custard. Use a couple tablespoons of the milk to dissolve the cornstarch in, and set aside. In a separate bowl, beat the yolks, remaining milk, sugar, cream, and vanilla together. Heat in a double boiler while whisking, until it begins to steam, then add the cornstarch mixture. Continue to whisk until it thickens to a mayonnaise-like consistency. (If you don’t have a double boiler, I suggest using a metal bowl over a pan filled 1/4 of the way with simmering water. Just be careful not to tip it, and use oven mitts when touching the bowl- it’ll be very hot!) Once done, remove from heat to let cool, then refrigerate and set aside.
3. When the dough has been chilled, separate into twelve separate balls. To bake, use the underside of a muffin pan, and grease it. Flatten the balls of dough on each top, about 1/4 inch thick. The remaining dough on the edges of each one should be shaped around the muffin pan so that it forms a small, shallow bowl. Be sure the dough is smoothed out with even edges, and bake at 400 degrees for 18-22 minutes, or until a light golden brown.
4. To prepare the fruit filling, cut the strawberries into quarters. Warm the jelly in the microwave until warm but not hot, then whisk in the lemon juice. Combine with strawberries.
5. Once the tart crusts have completely cooled, spoon custard into them until about half filled. Top with strawberry mixture. Store covered in the refrigerator.

Both my sister and I have been wanting to start bread-making recently, so I got her The Tassajara Bread Book for her birthday this year. These strawberry tarts were just one of the many amazing recipes in the book. We tweaked it a little and really loved the way they turned out! They’d be perfect for a picnic, tea party, or everyday delicious dessert. I hope you love them as much as we do!

Mariah

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!