The Magician’s Nephew Tea Party/Book Club: Easy Fruit Tarts

 

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine’s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes but now I’m trying my best to catch up.

This comes from Jenny Cookies. 

Ingredients:

• Angel Food Cake Cups
• 2 Cups of Whole Milk
• 2 Tablespoons Vanilla Extract
• 2 Teaspoons of Butter
• 2 Egg Yolks, slightly beaten
• 1/3 Cup of Sugar
• 2 Tablespoons of Cornstarch
• Mint Leaves
• 1/2 Cup of Raspberries
• 1/4 Cup of Blackberries
• 1/2 Cup of Blueberries
• 1/2 Cup of Sugar
• 1/4 Cup of Corn Syrup

Directions:

1. In a saucepan, mix sugar, cornstarch, and salt. 
2. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. 
3. Boil and stir 1 minute. 
4. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. 
5. Boil and stir for 1 minute; and remove from heat.
6. Stir in butter and vanilla.
7. Store covered in refrigerator. 
8. While waiting for pudding to cool, rinse fruit and place in a bowl.
9. Pour corn syrup over fruit and gently stir until coated. 
10. Pour 1/2 Cup of sugar over fruit until coated in sugar. 
11. Using a cookie scoop, place pudding in angel food cake cups. 
12. Use a spatula to smooth out the top of the tarts. 
13. Finish tarts by adding fruit and mint.
14. Place larger berries on the tarts first, staying on just one side of the tart and fill in the spaces with the smaller berries.
15. Store in fridge until ready to serve. 

These were extremely delicious, and we gobbled them all up. I unfortunately didn’t get a better picture of them then this one of the whole table. 

For more from The Magician’s Nephew Tea Party/Book Club, go to Brisket and Slaw Roulades

For more recipes, go to Eating Well’s Radish Tea Sandwiches

For more Earl sandwiches, go to Mini Pumpkin Créme Brûlée

For more tea posts, go to Cranberry Feta Pinwheels

Iced Blackberry Infused Earl Grey Tea

So I was on Pinterest and I spotted this recipe, and you all know how much I love Earl Grey tea.

I was so excited to make it as it sounded really good. So without further ado, let’s get right into this (by the way this recipe originally comes from ONE armed MAMA). 

Ingredients:

• 1/2 Pint of Blackberries (~2 Cups)
• 1/2 Cup of Granulated Sugar (or any other alternative sweetener)
• 8 Bags of Earl Grey Tea (4 Tablespoons Loose Leaf Tea)
• 1/2 Cup of Cream or any dairy substitute

Directions:

1. Bring 5 cups of water to a boil.
2. Meanwhile, place berries in a large bowl with sugar.
3. Crush the berries into a thick jam-like liquid.
4. Sprinkle in tea or add tea bags.
5. Pour hot water over the fruit and tea and steep for 5 mins.
6. Place 5 cups of ice in a large pitcher and strain berry infused concentrate over ice.
7. The ice will immediately melt, diluting the concentrate and cooling the tea,
8. Serve in a tall glass with ice, and drizzle in a tablespoon, or more, of cream.

So I eagerly drank it…but this was horrible.

I don’t know what happened, but I ended up dropping it all down the drain. What a waste of blackberries.

It was so awful!

I will not be making this ever again.

For more recipes, go to Skinny Chai Tea Latte

For more tea posts, go to Blueberry Matcha Smoothie