Thursday, June 19, 2014

Baking for blogging...Lemon Blueberry Tart...oh an I'm a Mrs.

I think I have been putting off this post long enough...

Holy cow I got married!  The day finally came almost two weeks ago now and as I said that day..."my Pinterest dreams came true."  Besides getting to marry my best friend and the man I love; all of the hard work, DIYing, time and planning all came together for more than I could have hoped.  It made the fact that I still can't feel the tip of my right index finger from spray painting too long totally worth it.  It made carrying around and moving boxes of chargers, table runners, beer, wine, decorations, etc all worth.  BIG thanks to all of those who helped in carrying all of those boxes too!  Another BIG thanks to Courtney for acting as wedding coordinator for the day and keeping Charles and I on schedule.  A few pics from the day and then on to what this blog is really about...desserts...this time lemon blueberry tarts.

...straight from Pinterest...with hand-cut circle menu cards and hand spray painted wine bottles.

This is my favorite pic so far...thanks Molly! (

And the cakes turned out exactly as I had drawn them, and were nothing but delicious...

...even when I was licking carrot cake off my face.  (somehow in the middle of everything Courtney caught this shot.)  This was not spontaneous...Charles had been telling me for a while that he would beat me, so I came prepared.  The rules...not in the hair or on the dress.  It was totally worth it for the memory.

Down to the tart now though...
I had no idea what to make this week and the suggestion of lemon bars came from my newest colleague.  I went for a twist on that since I was all about lemon bars last summer and resulted in this lemon blueberry tart.  Fresh, tart and perfect for summer!  The blueberries stay nice and plump, and the lemon custard has a great key lime pie texture to it.  Give it a try and Enjoy!

I got home early enough one day this week to use the great outside evening light. from my front "porch."

These blueberries tasted like July...plump and incredibly sweet for the middle of June.

Blueberries meet lemon juice.  You are going to taste lovely together.

Custard and blueberries ready for the crust.

Fresh out of the this moment I was wishing I could dive into the tart with just a fork...but this was made for taken to the office.  The wedding might be over, but that doesn't mean I should eat an entire tart by myself.

Lemon Blueberry Tart: (recipe adapted from Tea Peas and Their Pod)
For the crust:
1 1/2 cups graham cracker crumbs (1 1/2 packs graham crackers)
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemon

For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 cup fresh blueberries

1. Preheat the oven to 350 degrees F.  Spray a tart pan with cooking spray. Set aside.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

3. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.

4. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

5. Cool to room temperature, then chill in the refrigerator for at least one hour before serving.  Cut into slices and Enjoy!

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