A few weeks ago, I was asked if I would like to try some Walkers Shortbread Cookies. To be honest, shortbread isn’t one of my favorite cookies; usually, I find them to be bland. However, I thought they might make a good ingredient in a recipe, so I accepted the offer.
Within a few days I received a package filled with an assortment of shortbread cookies: Scottie Dogs Shortbread, Shortbread Highlanders, Shortbread Fingers, and Stem Ginger Shortbread. Obviously, the Scottie Dogs wouldn’t be turned into an ingredient; there’s no need to crush up cute, little dog cookies, when you can eat them! I decided to go with a simple recipe and, thus, used the highlanders.
The next decision was what would topping would complement the shortbread without overpowering its delicate flavor. The decision was quite easy: a pastry cream. To make this dessert even more simple, I used ingredients that I had at home, which included frozen blueberries and homemade blueberry jam. Of course, any sort of berry combination would work. For a mix of flavors, different berries could be used for the jam and fruit components.
This offer of shortbread was quite valuable for me. First, I discovered that Walkers Shortbread is more flavorful than any I’ve had previously. Second, I found a handy go-to ingredient when I want to make a pie or tart crust. Third, my family was treated to a dessert, which I hadn’t planned on making but that they thoroughly enjoyed.
- 1 cup blueberries
- 2 tsp. sugar
- 4 Walkers Shortbread Highlanders
- 1-1/2 Tb. butter, melted
- 2 cups pastry cream*
- 4 Tb. blueberry jam
- Preheat oven to 350.
- Combine blueberries and sugar in a small bowl, and set aside.
- Place shortbread in a quart-sized resealable bag, and close securely. Crush shortbread using a rolling pin, until they have become crumbs.
- Open bag, add melted butter, reseal bag, and massage to incorporate butter and shortbread crumbs. Divide mixture evenly among 4 6-ounce ramekins.
- Bake for 10-12 minutes. Remove from oven and cool thoroughly.
- Make pastry cream according to your recipe.
- If you prefer an easier recipe, instant pudding can replace the pastry cream, though it will not have the same richness as pastry cream.
- Top each cooled crust with 1/2 cup of pastry cream. Spread 1 tablespoon of jam on each tart.
- Divide blueberries among the 4 ramekins. The tarts can be eaten immediately or refrigerated.