Summer Berry Tart with Short Bread Crust

I was searching for something on this blog, and saw that I had made a fruit tart at some point, said it was a success, but never recorded a recipe. For Memorial Day this summer, I wanted to try to recreate it since the strawberries and blueberries look so great right now.  So I searched on line and found an easy shortbread crust, then used a custard recipe from the wonderful Mary Berry. Next time, I might skip the whipping cream in the custard, it seemed to be able to stand alone without it. Chef's kiss -- delicious. 

Easy Short Bread Crust

2 sticks of butter softened

2 c. of flour

1/2 c. of confectioner's sugar

Mix ingredients together then press into your tart (or pie) pan. Press carefully to cover evenly and make sure to move crust up the sides of the pan.

Bake in a 350 degree oven for 12 to 15 minutes

Remove from oven and cool completely before filling

Mary Berry's Custard

1/2 c. sugar

2 1/2 t. cornstarch

1 T. gelatin (I used one envelope)

2 large eggs plus 1 large egg yolk

1 1/2 cups milk

1 t. vanilla extract

2/3 c. whipping cream (I think this could be optional)

Berries/fruit 

In a medium saucepan, combine sugar, cornstarch and gelatin. In a medium bowl with a wire whisk beat the eggs and egg yolk with milk and vanilla. Stir egg mixture into gelatin mixture. Let stand for 5 minutes

Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon well. About 20 minutes (mine came together faster than that). Remove saucepan from the heat.

Pour the custard into a large bowl, cool, then cover and refrigerate until the mixture mounds slightly when dropped from a spoon, about 1 hour, stirring occasionally.

In a small bowl, whip the whipping cream until stiff peaks form. With a rubber spatula fold the whipped cream into the custard.

Carefully remove the tart from the pan, place on a serving plate. Spoon the custard into the tart crust and top with the fruit or berries.

Greek Chicken

I found this recipe on the interweb, and it had the markings of a winner. We love Cava, and this was like making a bowl at home. And BONUS: it uses the instant pot and can be thrown together in 30 minutes. I was thinking this would be great in mason jars for lunch as well.

1/2 t. oregano

1/2 t. paprika

pinch of red pepper flakes

1 1/2 lb. chicken breasts cut into bite size pieces

1/4 c. olive oil

3 garlic cloves, minced

juice of one lemon

1 c. full fat Greek yogurt

cucumber

cherry tomatoes

Kalamata olives

1 c. feta cheese (I used flavored feta)

1 c. coucous

salt and pepper

Mince the garlic, cut the chicken, prepare tomatoes and cucumbers set aside.

Mix yogurt with lemon and 1 garlic clove and 2 T. water in a small bowl.

Mix paprika, oregano, pepper flakes and 2 minced garlic cloves with olive oil and 1/2 c. water in the instant pot. Add chicken 2t. of salt and a few grinds of pepper.

Cook on high pressure for 3 minutes and use instant release when cooking time is finished.

Remove chicken from the pot, and turn off the power. Pour in couscous, add 1/2 t. of salt and some pepper mix well and replace lid on the instant pot -- let sit for 7 minutes. 

Create serving plates by layering yogurt sauce, coucous, olives, cucumbers, tomatoes, chicken and feta on each plate.