Recipe: Norwegian Tartlets

 

Norwegian Tartlets 

Crust
1 stick butter (1/2 c.)
3 T. granulated sugar
1/4 t. salt
1 - 1/4 c. flour (perhaps a few teaspoons more)

Crust Directions

1. Preheat oven to 350 degrees Fahrenheit (325 convection; 175 degrees Celsius).
2. Using a food processor or stand mixer, blend butter, sugar, salt, and flour until thoroughly mixed. Mixture will be crumbly.
3. Press crust crumbles firmly into tart tins in a layer 1/4-inch (.635 cm) thick.
4. Bake at 350 degrees for 12-14 minutes. Tartlets may not look done; they are not supposed to brown, but just barely start to turn golden. Cool on wire rack.

Cream Filling
8 oz. cream cheese, room temperature
14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 t. pure vanilla extract
1 can or 1 recipe blueberry pie filling (or fruit pie filling of your choice)

Filling Directions

1. Using a food processor or stand mixer, whip cream cheese, sweetened condensed milk, lemon juice, and vanilla extract together until smooth.
2. Place about 2 T. of cream filling into each cooled tartlet crust.
3. Finish with a 1 t. dollop of pie filling (with at least 2-3 blueberries) on top of cream filling.

Makes 12-16 tarts.
 

Cook’s Note: This recipe makes more filling than crust; you can double the crust recipe or store leftover filling in fridge for up to a week.

The recipe title is a bit of a misnomer. I bought tart tins at an antique store in Idaho and found a Norwegian tart crust recipe online. However, the filling is decidedly not Norwegian according to my friend's foreign exchange student from Norway—though the foreign exchange student did think the tarts were delicious. Maybe this recipe should be named Norwegian-ish Tartlets?

Recipe: Coconut Cream Pie

Helen Wride's Coconut Cream Pie

Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
1 cup lightly toasted coconut
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste


Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.

For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute, stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in coconut. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.

Cooks Note: If this recipe resembles Helen's Banana Cream Pie, that's because she uses the same vanilla pudding base. Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pie filling from a box, stir in the coconut, and top with whipped cream. The great banana or coconut flavor comes from the bananas or coconut. Don't you agree, Helen made wonderful pies?

Recipe: Banana Cream Pie

Helen Wride's Banana Cream Pie

Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
about 6 bananas, cut up
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste


Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.

For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in bananas. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.

Cooks Note: Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pudding from a box, stir in the bananas, and top with whipped cream. When she taught me how to make her banana cream pie, I was surprised to learn that she uses vanilla pudding (no banana flavoring). The great banana taste comes from the bananas themselves. Makes a wonderful pie.