lemon verbene

Blueberry, Nectarine and Lemon Verbene Tartlets

I love this time of the year! There is such a great variety of fruit available: blueberries, nectarines, plums, watermelon and melons, cherry and even blackberries are already in season.
Love to eat fruit (even more when directly caught from the tree …) in the morning or mid-afternoon. I’ve been enjoying the abudance and prepared some jams for the rest of the year or simply use the fruit in desserts. Sometimes I even freeze it and use later in smoothies or juices.

These holidays we visited a blueberries farm in Arganil, and I swear to you that it was the biggest and most sweetest fruits we’ve ever tasted! Handfuls of blueberries picked up directly from the bushes, where only the sun and water hits, and the ground does the rest! So, so good! Some are already frozen waiting for the gray days, and the rest were used for these tartlets which hopefully will do justice to such a good raw material! Oh yes they were very, very nice … were!




25g of Sugar
50g of softened Butter
1 Egg Yolk
100g Flour
1 pinch of Salt
Butter for Greasing

Pastry Cream:
25g Sugar
1egg + 1 egg yolk
10g Wheat Flour
10g Corn Starch
150ml Milk
2-3 leaves of Lemon Verbene

1 tea cup of Blueberries
1 Nectarine
2 tbsp of Honey

Start by preparing the dough. Beat the sugar and the softened butter in a bowl and add the egg yolk, flour and salt. Form a ball, wrap it in plastic wrap and set aside in the refrigerator for 30 minutes.

Meanwhile prepare the pastry cream. Place the milk in a saucepan and bring (in medium heat) to boil. Turn off the heat, add the lemon verbene leaves and set aside for 5 minutes. In a bowl, beat the egg and egg yolk with the sugar and the flour and add it to the milk, let it boil again and allow to thicken , but without boiling. Remove the leaves, put the cream on a plate and cover it with a cling film sheet. Allow it to cool.

Returning to the base of the tartlets: preheat the oven to 175 ° C.
Grease the molds with butter (I used forms with 15cm diameter) and line it with the dough (roll out the dough with the help of a rolling pin).
Cover with greaseproof paper and the dry beans and cook in a hot oven for 20-25 minutes until lightly golden. Remove and let them cool.

Finally, arrange the pastry cream inside the bases, garnish with blueberries and nectarine pieces. Heat the honey and brush the fruit with it.

Lemon Verbene Creme Brulée…my favorite

This is probably my favorite dessert. The best way to describe it is as if velvet was edible. And that crust of toasted sugar … grab the spoon and give some nice blows until it breaks, sinking in a sea of ​​delight.
There are many recipes , just “google” them, but this is my favorite. It takes less egg yolks, becoming much lighter .

RECIPE FOR : 6 ramekins
PREPARATION TIME : 15 + 50 (in the oven)

1/2L milk
150 ml cream
5 egg yolks
6 leaves of lemon-verbene
200g White Sugar
Brown sugar to burn

In a saucepan combine the milk, the lemon verbene leaves and the cream, and let it heat until it begins to boil slightly . Turn off the heat and set aside.
In a bowl beat the egg yolks with sugar (just with a whisk ) until a whitish mixture .
Add the mixture of cream and milk to this mixture and stir to dissolve the sugar.
Strain and place it in the ramekins .
Place these on a tray with water to half it’s height and bake in a preheated oven ( 150 º C ) for 50 minutes . It should be firm , but the center still a little soft .
You have to put the ramekins to cool , before burning the sugar. You can even make them to eat in the next day.
Burn them only when serving .