This blueberry tart is simple and loaded with lots and lots of blueberries…every bite is an explosion of a combination of tangy and sweet flavor.

– Why you should make this blueberry tart?

Because it is super easy and super delicious.  There is nothing like homemade tart/pie crust…light, flaky, buttery and slightly sweet…topped with lots and lots of blueberries.

– Can I make ahead?

Absolutely, you can make this tart a couple days ahead and keep in the refrigerator until serving time.

– Are you ready to try this recipe?

Here we go…

Ingredients:

Blueberry Filling

• 550 g organic blueberries
• 100 g sugar, more or less, according to your liking
• ¼ cup water
• 1 tablespoon corn starch
• 1 teaspoon freshly squeezed lemon juice

Pie Crust

• 50 g unsalted butter, cut into small square and cool in the freezer
• 20 g sugar
• 1 pinch salt
• 120 g all-purpose flour
• 20 g almond flour
• 70 ml heavy cream, keep it cold until needed

Method:

Blueberry Filling

In a medium pan, add the sugar, water, and corn starch.  Mix well until all the corn starch is well combined in the water.

Add the blueberries and lemon juice. Cook over medium heat, making sure to stir constantly until thick.

Remove from the heat and let it cool.

Reserve until needed.

Pie Crust

In a medium bowl place the cold butter, sugar, salt, and the flours.  Using a pastry cutter or two knives, cut the butter into the flour mixture until resembles a coarse meal. There will be pieces small and large of butter.

Slowly add the heavy cream to the flour/butter mix and using a rubber spatula incorporate the liquid into the flour until the dough barely start to hold together.

Carefully remove the dough from the bowl and place on a piece of plastic wrap. Fold the plastic into a square and using a rolling pin roll the dough until the size of the square.

Place the dough in the refrigerator for 30 minutes or up to a day.

Remove the dough from the refrigerator and lightly sprinkle some flour on top.  Gently roll the dough into a long rectangle. Fold into thirds twice and wrap back into the plastic wrap.

Place the dough in the refrigerator for another 30 minutes.

Remove the dough from the refrigerator and again, lightly sprinkle a little flour on the surface of the dough.

Roll the dough into the size of your baking pan. I used a tart pan of 35 x 11 cm (13 ½  x 4 ½ in) with loose bottom. Cover the tart pan with the dough and bake at pre-heated at 425^oF for 8 minutes, then lower the temperature to 400^oF and bake for another 5 minutes.

Remove from the oven and brush the entire crust with egg wash. Back at 350^oF for 3 minutes.

Remove from the oven and let it cool completely on a wire rack.

To assemble, pour the blueberry filling on the tart crust, garnish with mint leaves and refrigerate before serving.

– Looking for more easy dessert?

Please check these out…

Did you know that blueberries are loaded, yes loaded of antioxidants? Anthocyanin, which gives the color of blueberries is a type of flavonoids (also found in grapes) is the responsible of its powerful antioxidant effect. Many studies associate the consumption of blueberries with decrease of heart disease, cancer, obesity, bone strength and lowering of blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!

This creamy and light dessert is totally fat-free…combining layers of yogurt panna cotta with nectarine jelly…so good!

You will not believe that this dessert is totally, I repeat, totally fat-free…it is creamy, light, and so aromatic with the nectarine jelly and compote, a perfect match!

I know…I know, panna cotta is translated from Italian as “cooked cream”, and there is not a drop of cream in this panna cotta…but it has been thickened using gelatin…therefore its name…

You can make it into a big mold or little individual cups like I did…it is fun and super cute! This recipe was inspired by this video from YouTube.

By the way, I used the homemade yogurt, which you can take a look HERE.

– Fat-free dessert?

Yes, fat-free homemade yogurt with fat-free milk…it is so creamy that you will not miss the “fat”.

– What is used so set the “fat-free cream”?

Gelatin, an almost flavorless and odorless protein…which is a cooked form of collagen.

– What is collagen?

Collagen is very important for the human body. Our body produce endogenous collagen which are found in bones, skin, connective tissues, cartilage, joints and gut barriers.  As we age the collagen production decreases.

– How can you use gelatin?

Gelatin can be used in many different recipes. Anything from dessert gel to thickening sauces and soups.

– Is gelatin healthy?

Yes, gelatin might promote nail and hair strength, support joints and bones and skin health.

– How is the texture of panna cotta?

It is completely up to you, I like it creamy, custardy… just a little firmer than cream, very jiggly…almost collapsing. If you care for a firmer consistency just add a bit more of gelatin.

– Ready for the recipe?

Ingredients:

Yogurt Panna Cotta

• 450 ml fat-free milk (organic)
• 350 g fat-free yogurt, homemade
• 30 g sugar (more if you like sweeter)
• 30 g honey
• 6 g unflavored gelatin powder (more if you like it firmer)
• Lemon peel

Nectarine Jelly and Compote

• 2 – 3 nectarines, washed and cut into slices
• 500 g water
• 70 – 90 g sugar (more if you like sweeter)
• 1 ½ tablespoons fresh lemon juice
• 5 g unflavored gelatin powder

Method:

Yogurt Panna Cotta

In a small bowl or cup place 2-3 tablespoons of milk and sprinkle the gelatin on it. Let is bloom for approximately 5 minutes.

In the meantime, in a small pot add the milk, sugar, honey and lemon peels.  Cook in medium heat stirring constantly until small bubble appear on the side of the pot (approximately 185^oF).

Stir dissolved gelatin into the milk. Mix until all the gelatin is fully dissolved.

Cool the milk/gelatin mix in a bowl of ice water, stir gently until the milk is totally cool.

Gently dispense the milk into small cup and refrigerate for at least 6 hours or overnight.

Nectarine Jelly and Compote

In a small pot add the sliced nectarines, water, lemon juice and sugar. Cook on low heat until the sugar is all dissolved. Let is simmer for 5 minutes. Remove from the heat and let it cool

Pass the nectarine syrup through a sieve and set aside the nectarine.  You should have close to 400 ml of nectarine syrup.

In a small bowl of cup place about 40 g of the nectarine syrup and sprinkle the gelatin. Let is sit for 5 minutes until all the gelatin is absorbed.

Warm the gelatin in the microwave for 30 seconds, mix until all the gelatin is fully dissolved.

Add the dissolved gelatin into the remaining nectarine syrup and mix until the gelatin is completely dissolved into the syrup.

Take the cups with the yogurt panna cotta from the refrigerator and gently pour the nectarine jelly into the cups.

Place the cups in the refrigerator for at least 6 hours or overnight.

In the meantime, cut the sliced nectarine into small bite size and place it in the refrigerator.

To serve, gently place the nectarine compote on top of the jelly/yogurt panna cotta.

Serve cold.

– Looking for more dessert recipes?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

These exquisite green grapes have nothing ordinary, they are loaded with cotton candy fragrance, flavor and sweet as the name suggests.

First of all, I would like to apologize for the silence in the past few weeks, I have been fighting with nerve entrapments…both from median and ulnar nerve and  diagnosed with carpal and cubital tunnel syndrome, both on my right hand…needless to mention that wrist and elbow braces accompanied by exercise and rest was prescribed…and yes, it has been improved greatly therefore I think surgery will be avoided…anyway, enough of me, let’s talk about these amazing grapes…

My first encounter was last year, in the beginning of September, and since then I have been chasing all the groceries to get more…for my deception it was the end of the season as people in the industry told me that they were only in the store for about 2-3 weeks…

I read a lot about this unique grapes and anxiously waiting until August as stated on the website…well, to my surprise we found out that these grapes were in the market in the end of June and they would just fly out of the stores as soon as they hit the produce area…no need to mention that my hunt for these grapes started and got almost insane according to my husband…since then we found these grapes in many local grocery stores that we shop routinely and already munch over almost 7 lbs.

I usually do not consider fruit as dessert…fruit is fruit and desserts are cake, pie, ice cream and so on…but these grapes are fruit and dessert…

– How Cotton Candy grapes look like?

They look like your ordinary green grapes…

– Why Cotton Candy grapes?

These grapes are an explosion of sweetness loaded with cotton candy flavor and aroma…yes, cotton candy…I cannot even remember when the last time was I had cotton candy…which is pure colored sugar asking for shots of insulin after its consumption…but these are grapes…therefore no need of insulin shot…okay, maybe if you eat too many…

– What are Cotton Candy grapes?

According to my reading these grapes are a hybrid, a combination of concord grapes (used to make wine, juice, and jelly) and vitis vinifera (common grape). You can find plenty of information by doing some search.

– Are Cotton Candy grapes healthy?

Well, they are grapes and all grapes contain lots of sugar, since these are super sweet you can already imagine that these ones will contain more calories than the regular green grapes…so eating in moderation is advised.

– Where can I find Cotton Candy grapes?

In my area, I found them at Costco, Trader Joe’s and Sprouts…price? Varies from $2.99 to $7.99 a lb.

And yes, Costco has the best price as they come in 3 lbs.

– Is there any other variety of grapes?

Apparently, there are many other varieties of grapes according to Grapery, as for now I only have tried the cotton candy grapes and yes, I look forward to trying all the other varieties.

I hope you get a chance to try the Cotton Candy grapes…and let me know what you think of it…

Thank you for visiting Color Your Recipes…have a colorful week!