One last summer dessert for the road. Well, technically you can make this Blueberry Coconut Cream Tart whenever you want. Frozen blueberries are truly a gift. But there is something so wonderful about making a blueberry anything when they’re at their peak. And I’m talking about those sweet little ones, not those huge honking ones that whisper “blueberry” onto your palette. No, give me those small but mighty blubes any day of the week. But I digress. This Blueberry Coconut Cream Tart features a golden pâte sucrée crust, a bright lemon-kissed blueberry filling, a rich coconut pastry cream, and a lid of airy whipped cream dotted with fresh blueberries and mint. This beauty is the answer to my dessert daydreams and maybe, just maybe, it’s the answer to yours as well.
Okay, so this tart was supposed to appear on the blog before Christmas but I got a little too into the merrymaking of it all. But I figure December as a whole is baking season and now that all the gifts have been purchased, and the elaborate tables have been set we actually have the time to, well, take our time in the kitchen and bake for fun. And I can tell you this Earl Grey Caramel Tart is very fun to make. It’s obviously more fun to eat but what dessert isn’t?
I know it’s been a while since the last Overthinking Classics but the series is back and it brought a good recipe with it. Strawberry Rhubarb Pie seems to be a clear favorite among my friends and family. And it easily occupies a spot in my top three all-time favorite pies. Coconut Cream still reigns supreme but this ruby red stunner is forever nipping at its heels. This post includes a blueprint for a successful non-runny-or-gummy fruit pie filling, a solid all-butter pastry recipe, and a detailed (too detailed?) video that shows the entire baking process from tip to tail. So without further ado let’s overthink this Strawberry Rhubarb Pie.
Today’s Rhubarb Cream Tart with Strawberry Meringue takes the stars of the classic pie filling combo and has a little fun with them. There are few pie flavors that are as beloved as strawberry rhubarb, so I know I’m playing with fire here. But how can you say no to a beauty like this? This is one of those effortlessly beautiful desserts. No fussy piping or decoration is required. The second you pop that strawberry meringue on top, you’ve got a showstopper on your hands. The final floral flourish of lilac blossoms is nice but completely optional. You’ll have a fairyland-worthy dessert with or without the blooms. So let’s get started.