Strawberry Custard Tarts

This is a quick little dessert I threw together as an excuse to enjoy the raspberry pulp left behind when making my Chambord Coulis.



Ingredients:

• one quantity of your favourite shortcrust pastry
  
• raspberry pulp reserved from juiced raspberries
  
• custard*
  
• fresh strawberries
  
• 1 oz fine dark chocolate

Notes/Substitutions/etc.:

* There are some commercially prepared tinned custards available. You will want to choose a fairly thick one if you are going this route. Alternatively, you can make your own with:

• 3 tablespoons corn starch (or custard powder)
  
• 3 tablespoons sugar
  
• 2.5 cups milk
  
• vanilla or other flavouring to suit

Directions:

Prepare pastry as per your favourite recipe, rolling out into small disks and lining the bottom and sides of tart or small muffin tins, and bake blind.
Allow pastry to cool.
Mix 1/2 cup milk with corn starch, sugar and custard flavourings.
Bring 2 cups milk to a boil, stirring to ensure even heating and avoid scorching.
(Always watch milk cooking over high heat -- it can boil over VERY QUICKLY.)
Stir hot milk into custard paste.
If custard does not thicken, return it to the milk pan and heat gently until desired thickness is attained.
Allow custard to cool partially (but not set hard).
Spread raspberry pulp onto each baked and cooled pastry shell.
Fill tarts with cooled custard.
Wash and hull raspberries and slice in half lengthwise.
Top each tart with 1/2 strawberry.
Gently melt chocolate.
Drizzle chocolate from a spoon in a zigzag line across each strawberry.

Chambord Coulis with Summer Berry Salad

Research into the health benefits of eating berries has been rife with good news for those of us who love these delicious little fruits. Most are naturally sweet and delicious straight up, but for something a little more decadent, try this tasty treat:

Ingredients:
For the coulis:

• 600g raspberries
  
• 1/2 cup sugar
  
• 1/4 cup Chambord liquer
  
• juice of one lemon

For the salad:

• 1/2 pint raspberries
  
• 1/2 pint blackberries
  
• 1/2 pint strawberries
  
• 1/2 pint blueberries

Directions:

Press 600g raspberries through a fine sieve or cheesecloth.
Reserve raspberry pulp.
Combine raspberry juice with lemon juice, Chambord and sugar.
Slowly bring coulis to a boil, stirring to dissolve sugar.
Simmer coulis gently 5-10 minutes until slightly thickened.
Wash fruit.
Hull strawberries.
Chop strawberries into pieces of similar size to the smaller berries.
Gently toss berries together.
Drizzle a small amount of coulis over berries and enjoy.

Notes:

Fresh berries are best enjoyed, well, fresh! Pick or purchase only the amount you need for today. The coulis has a longer shelf life and leftover sauce can be bottled and stored in the refrigerator.

Don't discard your raspberry pulp! It contains a lot of flavour and goodness and can be put to many a delicious use, especially as a low-sugar alternative to jam. Unlike jam, however, the fresh raspberry pulp doesn't keep well. Refrigerate any unused portions and try to enjoy them within a day or two of pulping. (I enjoy raspberry pulp as a spread on waffles, whole wheat pancakes, muffins or toast. It is also delicious in this little recipe.)

The presentation ideas shown below have drifted a fair distance outside the realm of "healthy" desserts, but if you've decided today is a day for indulgence:


Chambord Coulis and Summer Berry Salad with Waffles and Chocolate Ice Cream



Chambord Coulis and Summer Berry Salad with Cheesecake

Summer Fruit Salad

This simple salad is a favourite at my summer dinner parties. Full of flavourful, nutrient-rich goodness, it is the perfect starter to whet one's appetite for more good things to come.

Ingredients:

• mixed salad greens
  
• mango, peeled & pitted
  
• avocado, peeled & pitted
  
• strawberries, hulled
  
• a fruit-flavoured vinaigrette (raspberry or mango works great!)

Directions:

Cut fruit into bite-sized chunks.
Toss fruit with salad greens.
Drizzle with vinaigrette.