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. 

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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

Triple Berry Salad

So in yesterday’s post, I talked about how I was looking for things to make for my tea party/book club meeting that are Regency-ish but cool for summer.

I was thinking about Emma’s picnic and the strawberries they eat:

I started looking through recipes for a strawberry dish when I remembered a fantastic one that my sister blog Mysterious Eats made.

Ingredients:

  • 6-8 Ounces of Strawberries
  • 6 Ounces of Blueberries
  • 6 Ounces of Raspberries
  • 1/4 Cup of Sugar
  • 1/4 Cup of Water
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. Place sugar and water in a small saucepan over medium heat.
  2. Bring mixture to a simmer (there will be small bubbles), and stir until the sugar is dissolved.
  3. Remove from heat and cool for 5 mins.
  4. Stir in vanilla extract.
  5. Chill completely in fridge.
  6. Rinse the berries.
  7. Hull the strawberries and slice into 2-3 pieces.
  8. Place all the berries in one bowl.
  9. Just before serving, drizzle the berries with the vanilla sugar syrup.
  10. Toss gently.
  11. Serve

Thoughts After Cooking:

What did I think?

It was just the perfect blend of everything and absolutely delicious.

For more recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more Jane Austen quotes, go to Hot Humid Days are Reading Days