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2019 Loudoun Showcase
2019 Loudoun Showcase Day 2 Day 3
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Fruit Tart
These 4 inch tarts are made with sweet pastry crust, which is buttery and crispy, and cream cheese filling. They are pretty easy to make. When the crust is completely cool, pipe in the cream cheese filling and decorate with fruits. Add glaze if wanted. For the purple filling, defrost frozen blueberry completely and mix cream cheese filling with blueberry till desired color.
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Alaska Cruise
On August 17, 2013, we embarked Princess Cruise from Vancouver and started our 7 day sea and 4 day land exploration of Alaska. Though we spent the first full day at sea, the cruise sailed close to land, there was plenty to see and do. On 8/19/13, the ship docked at Ketchikan early. Since it’s a weekday, we decided to take the local bus and went to visit Totem Park, which was probably the most notable scenery in Ketchikan. It was a relatively short trip to the Totem Park. We spent the rest of the day wandering around Ketchikan. We also walked the Married Man’s Trail to see the salmons…
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Mini Tarts
Fill the tart crust with filling either with piping bag or spoon. Decorate as your heart takes you. It’s so FUN! My personal favorite: Matcha with White Chocolate, and Salted Caramel, YUM! A variation to the shortbread crust is the traditional sugar pastry crust, or Pate Sucree. They are a bit crispier than the shortbread crust and less crumblier. Both are very buttery and tasty. It’s a matter of personal taste which is better.
