These blueberries are grown locally from New Jersey. They're not particularly sweet but very plump and juicy though. These tarts are easy to make: the shells used by six phyllo sheets (please follow the cooking direction), baked in a medium-hot oven for less than 10 minutes. For the mousse, I just folded the blueberry preserve into whipped cream, piped the cream into the cooled phyllo shells, garish with blueberries and summer herb.
How lovely !!!! Excellent photos. Did you form the cups in a muffin pan?
ReplyDeletehi gattina, how r u? =) i really like your photos! who else could make blueberries look as beautiful as yours? you're so talented!
ReplyDeleteThe blueberry tarts are beautiful. I think this is one of the healthiest fruits, and also one of my favorites. Your photos are wonderful.
ReplyDeleteGattina, I just now noticed you are from Hong Kong!! I don't know how I missed this before. I went there in 2001 with my brother and had a great time. We also went to Beijing, but only a few days there and 11 days in Hong Kong. My brother was actually there consulting on a tv commercial and he invited me to come since he had a lovely hotel suite. I had fun buying a lot of gold jewelry there, which I still wear all the time! I also went to visit a school which was most interesting. The public transit system was quite amazing, with the octopus pass. I'd love to go there again some time.
ReplyDeleteyum yum. This type of dessert, I love! The phyllo pastry is a great idea!
ReplyDeleteLooks fabulous ! Can I try the same recipe with fat-free cool whip ? I have a tub sitting in my freezer.
ReplyDeleteOooh, how pretty!
ReplyDeleteThose look so lovely--light and crispy and creamy all at once. Beautiful pictures. I want one!
ReplyDeleteThis is lovely! I really liked your blod, you have gorgeous pictures!
ReplyDeleteI am going to add your blog to my list of favorites at my cooking blog, is it ok with you?!
Very nice work, your blog is very pretty!
Ana
Thanks. I bought phyllo dough and I was jus waiting for some recipes...
ReplyDeleteCiao.
Hi, Gattina. I found your recipe so no need to e-mail me the link for WHB. Watch for the recap tomorrow. Blueberries are my favorite berry and this dessert looks out of this world!
ReplyDeleteHi Gattina,
ReplyDeleteAmazinggggggggggg.
O.K i love those tarts and mousse
but how to grab them [:)))))
vineela
Another great blueberry post. Super.
ReplyDeleteYou really are making the most of them :)
this is simply awesome.
ReplyDeleteBeautiful photos! Really gorgeous.
ReplyDeleteArchana, thanks! I pushed the phyllo sheets into mini tart tray.
ReplyDeleteEvan, sorry for my late reply... I'm out of town these two weeks. Your food and photos look absolutely wonderful!!! C'mon, I'm waiting to see more!
Kalyn,
I had worked at a production house that made TV commercials, that's over 10 years ago... Yes, Hongkong is a convenient place, good for either a very short visit or living (only if you enjoy city life). Oh... Beijing, I love it but my husband didn't care about it...
Bea, thank you!
Kirthika, I think you can... but better add a bit gelatin (disslove first) so as to enhance the consistency of the cool whip.
Mary, thank you!
Sher, I'll make one more to Upsie, hehee...
Ana, thanks for your visit! And thank you so much for adding my blog!
Christa, thanks for the compliment and your fantastic roundup!
Vineela... please give me a stack of your lovely watermelon waffle then... hehee!
Mae, thanks! My lips and teeth have turned blue these days; I can finish a pound in one go!
Edith, thank you!
Glenna, thank you too!
good idea; blueberries are great for memory improvement too.
ReplyDeleteYasser, thanks for your visit. Better memory... awww, that's what I need :P
ReplyDeleteHey there , was planning to make something with blueberry mousse and googled it and found myself on your blog.Ne Hau Pang yao ! thats is i spelt it right.Those filo cups are really dainty and pretty.I'm glad i found your blog, i'll b visiting often.
ReplyDelete