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 GreyHaarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea SandwichesTea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine’s Brisket and Slaw Roulades, and Fruit Tarts.

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

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This comes from Jenny Cookies. 

teaceremony

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. 

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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

Blueberry Matcha Smoothie

I love Matcha tea! How much?

And I love trying new recipes with it. I have made a copy of the Jamba Juice smoothie and matcha cookies, but was thinking-wouldn’t Matcha taste great with blueberries? A Matcha Blueberry smoothie? 

I figured, why not try it out myself?

Ingredients:

  • 1 Tsp of Matcha Green Tea Powder
  • 1 Cup of Milk (your choice)
  • 1/2 Cup of Greek Vanilla Yogurt
  • 1/2 Cup of Blueberries

Directions:

  1. Place ingredients in blender and blend.

I thought it was delicious, the matcha and blueberries complimented each other, and it was a great way to start the morning. 

Are there any Matcha recipes you just love?

For more Matcha drinks, go to Matcha Green Tea Blast Smoothie

For more recipes, go to Crispy, Chewy, Matcha Green Tea Cookies

For more smoothies, go to Earl Grey Infused Blueberry Smoothie

For more tea posts, go to I Won the Two Sisters Tea Giveaway

Earl Grey Infused Blueberry Smoothie

I LOVE tea!

So when I see tea smoothie’s I’m down for that! A while back I made an Earl Grey Blueberry Smoothie, and it was alright. I liked the concept better than the taste and began searching the internet to see if I could find a better version.

This is based on Mid-Life Crossiant‘s recipe, but I did change a bit.

Ingredients:

  • 2 Teabags or 2 Tsp of Loose leaf Earl Grey Tea.
  • 1 Cup of Milk
  • 1 Tablespoon of Oats (I use Quaker Oats)
  • 1 Cup of Frozen Blueberries
  • 1 Cup of Vanilla Greek Yogurt
  • 1 Tablespoon of Maple Syrup

Directions:

  1. Microwave the milk, or warm in a pan.
  2. Steep the tea in the warm milk for 5 mins.
  3. After tea has steeped, allow milk to cool.
  4. When milk has cooled, put in blender.
  5. Add oats, blueberries, yogurt, and maple syrup.
  6. Blend until smooth.
  7. Serve.

OH MY GOODNESS!!!!!!!

IT WAS SOOOOOOO GOOOOOD!!!!!!!!!

It is one of the best smoothies I have ever, ever, ever had. It was soooo delicious I wished I had more.

For more recipes, go to Carrot Oatmeal Muffins

For more on tea, go to Tea Chocolate

For more smoothies, go to Blueberry Earl Grey Tea Smoothie

Blueberry Earl Grey Tea Smoothie

So you know me. I love tea.

There is nothing better than starting your morning, afternoon, evening-or every hour with a wonderful cup of tea.

You may or may not know that I also love smoothies. I get up early every day so it is nice to be able to run out the door and drink my breakfast on the run.

So as I was looking through Pinterest, I found a recipe Berry Colombo Smoothie, from RefuTeaI don’t have Colombo tea, so I had to use a different brand and I didn’t have strawberries, so I had to leave them out. Oh well.

Ingredients:

  • 1 Cup of Frozen Strawberries
  • 1/2 Cup of Frozen Blueberries
  • 1/2 Cup of Greek Yogurt
  • 1/2 Cup of Earl Grey Tea

Directions:

  1. Brew the tea, using 1 tbsp as you need to have the tea be strong.
  2. Blend all together until smooth.

I thought it was pretty good. I couldn’t really taste the tea really, but it was still good.

For more recipes, go to Basic Chicken Salad

For more tea posts, go to Teatime is So Much Better With a Teapot

For more blueberry recipes, go to Irish Blueberry Scones

For more Earl Grey Tea, go to London Fog Smoothie

Irish Blueberry Scones

So what goes best with Jane Austen novels and films?

And what goes with tea?

SCONES!

These come from my sister blog  MysteriousEats.wordpress.com

Or scones!

Ingredients:

  • 1 3/4 Cups of All-Purpose Flour
  • 2 Tablespoons of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Tablespoons of Unsalted Butter, sliced into pats
  • 1/2 Cup of Dried Blueberries
  • 5 Tablespoons of Milk
  • 2 Eggs, one for the batter and one to brush the tops
  • Sugar to sprinkle (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  4. Rub in the butter with your fingers until it’s all worked in.
  5. Mix in the dried blueberries.
  6. In a small bowl or measuring cup, whisk the milk and one egg together.
  7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
  8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
  9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
  10. Brush with egg and sprinkle with sugar (if you so desire).
  11. Bake the scones for 15-20 mins or until the tops are lightly browned.
  12. Serve warm with butter or clotted cream.

Thoughts After Baking:

I loved it! I couldn’t stop eating.

Delicious! And perfect for tea time!

And eat scones!

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more recipes, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more Wilkie Collins, go to You Know You Really Love Tea When…