~Q and A Interview in the Kansas City Star
~Mrs. Blanding's Blog post
~and I will be on our local Fox 4 Sunday Morning show this Sunday, the 26th at 8:10 am! They want me to do a short segment on how to make a pillow and have some of my designs displayed! I'm super excited and a little nervous because it's live!! I don't want to trip or flip flop my words around and say something like "cillow povers", because I do that a lot.
So, as you can see much has been happening since I opened it's doors and I'm finding myself more and more consumed with creating new designs and curating more vintage pieces (which the Hubs and I collect together) and neglecting my food blog. I've really missed blogging but I've missed the community of bloggers even more. This is my shout-out from my felt pit (I use Eco-friendly felt to create my pillow covers). I'm still kicking and I've got a new recipe for you too!
For years, fruit tart has been the Hubs birthday treat of choice- he's not a cake guy. Most fruit tarts have a sweet, custard-y filling that, of course, has eggs. So I found myself drawing inspiration from a friend, who made a lovely filling for a strawberry shortcake she made, which had yogurt and cream cheese.
It turned out beautifully! It was kinda like if a cheesecake and a fruit tart had a baby. I'm not a cheesecake kind of girl, but this is not as rich as a cheesecake. It's super fresh tasting and very satisfying...and a heck of a lot easier than making a custard.
Egg-free Fruit Tart
use your favorite pie crust recipe for a single crust...or use my favorite
press it into a 10" tart pan with a removable bottom, and blind bake
1 softened block of cream cheese
1 16oz. container Fage or similar Greek yogurt (I used full-fat)
1/4 cup powdered sugar (adjust to taste)
juice of 1/2 lemon
zest of 1 lemon
1 tsp. vanilla extract
Whip on high in your mixer for 3-5 minutes. Fill cooled crust (or stick your face in it). Top with 9 halved strawberries around the edge and fill center with a heaping mound of blueberries (about 1 cup). Chill at least one hour.
Love Ya, Foodies!