Archive for the ‘Dessert’ Category

Blueberry Walnut Tart

can of blueberry pie filling

Comstock Blueberry Pie Filling

Blueberry Walnut Tart

This recipe was given to me in Shanghai by Emma B., a delightful hostess and inventive, accomplished chef.

Tart Shells:

1- 1/2 c. flour

1/2 c. walnuts, finely chopped

1/2 c. brown sugar

1/2 c. coconut

1/2 c. butter

Mix all ingredients.  Set aside 1/2 cup of the mixture to be used for topping.  Press the mixture to the bottom and side of individual tart molds.  Bake tart shells at 375 degrees F. for 10 minutes


1 8oz. package of cream cheese

1 egg

1/2 c. granulated sugar

1 tsp vanilla

1 can of prepared blueberry pie filling

Beat the cream cheese until puffy, add the egg, sugar and vanilla and beat until well mixed.  Spoon filling gently into each baked tart shell.  Place tart molds on a cookie sheet and cook in oven for another 8 minutes.

Top with blueberry pie filling and the sprinkle on the remainder of the tart shell mixture.  Bake another 10 minutes.

Makes 12 to 20 individual tarts, depending on size.


Hot Cherry Pie      from a chill cook who runs on a flash red Ducati.

During the coast to coast walk across France, I could eat dessert with every meal. And for breakfast.  The story of my solo trek and the meals I enjoyed in the Pyrenees region is between covers now and includes recipes.  Kindle version is also available.  

Crème Catalan

4 egg yolks

4 tbsp granulated sugar

2 tbsp flour

4 cups milk

half a stick of cinnamon

fresh lemon rind, grated

1/4 cup superfine granulated or caster sugar for caramelized topping

4 ceramic ramekins or a shallow ceramic serving dish

Beat the egg yolks in a bowl with the granulated sugar.  In a shallow bowl, mix the flour with a little milk to make a paste.  Pour remaining milk into a saucepan, add the cinnamon stick and grated lemon rind and bring to a boil, then remove the pan from heat and let the perfumed milk cool.  Strain the perfumed milk onto the paste mixture in a non-reactive sauce pan (stainless steel, glass or enamel) and heat gently, stirring constantly.  The mixture should thicken and when it comes to a boil, pour the crème (custard) into a shallow oven proof dish or into small ceramic serving dishes.  Just before serving, sprinkle the top of the custard with superfine sugar and gently burn the surface with a chef’s torch if you have one, or pass the ramekins under the broiler for a few seconds until the top of the custard is browned and sealed with the sugar.

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