Tuesday, August 13, 2013


It was a weekend with many options...farmers markets...u-pick farms...roadside stands...organic food emporiums.

I decided to go with the u-pick blueberry option. While I was picking, I was having these thoughts.  Cake...pie...crisp...muffins...pancakes...Jordan Marsh muffins....No-Bake Blueberry Truffle Tartlets.

The No-Bake Blueberry Truffle Tarlets won. I found the recipe on  Love and Olive Oil.  How cute it that. We devoured them this evening, and shared one with Isabelle next door. My mom is getting one of them tomorrow ;o) Saving one for my birthday treat.

No Bake Blueberry Truffle Tartlets

YIELD: 6 small tartlets or One 9-inch tart 

For Crust: 1 1/2 cups chocolate wafer or oreo cookie crumbs (from about 7 ounces or 30 cookies) 
6 tablespoons unsalted butter
1 ounce dark or semisweet chocolate, chopped

For Filling: 8 ounces dark or semisweet chocolate, chopped
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
1 pint fresh blueberries, rinsed and dried

Directions: To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs. In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened. Firmly press crumb mixture into six 3 1/2-inch tartlet pans or one 9-inch round tart pan. It can be helpful to use a flat-bottomed measuring cup (lightly buttered if necessary) or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set. Meanwhile, to prepare the filling, stir chocolate and heavy cream in a small saucepan or double boiler set over low heat until melted and smooth. Take care to heat the mixture gently to avoid scalding; do not let it boil. When chocolate is fully melted, remove from heat and stir in vanilla. Pour filling into crusts, dividing it evenly among the 6 tartlets. Refrigerate for 10 to 15 minutes to allow the filling to firm up slightly, then sprinkle blueberries on top. Refrigerate until completely set, at least 1 hour. The recipe says the Tartlets will keep, loosely covered in the refrigerator, for up to 5 days.

Enjoyed having some blueberry time with you. I will be joining Foodie Friday at Rattlebridge Farm.
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. These sound divine!I will surely make these..Need chocolate crumbs...

    Love the mini aspect of them..Bet I would love that door..

    I went blueberry picking last year and missed it this year..bought already picked..
    The fun was missing.
    Found a sunflower farm today..:)

  2. I would first like to wish you a VERY Happy Birthday, sweet woman~ have a fun celebration!

    I am very intrigued by this recipe Debbie ~ I have learned that you always sift out the best ones. You know it is on my "to make", gotta get busy before fresh blueberry season comes to a close. xo

    Again, I hope you have a wonderful birthday and a fabulous new year ahead. Sending you much love, ~m.

  3. oh my gosh, these sound amazing!!!!!

  4. These look delis....and wow did you bring back memories when I read Jordan Marsh Blueberry muffins - Mom and I used to go into Boston shopping all the time and out afternoon snack, before taking the subway home, was a muffin at Jordan's!! I also have that recipe and might pull it out and make some!!

  5. Blueberries and chocolate is a combination I don't see often, sounds really good:@)

  6. Sounds really yummy, Debbie. I think the blueberry picking season here might have ended last month while I was in FL....Christine

  7. There is so much fabulous fresh fruit in the markets right now it's hard to know what to make next. I love blueberries because they freeze so well and I can enjoy them all winter. Love the chocolate and blueberry combination.

  8. I love the sound of the chocolate in these little tarts, Debbie! Your blueberry heart is so cute :)


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