Week 12, April 26

This is the last pick-up for the current CSB session.  As a send-off, each member will be receiving 6 assorted cupcake-sized tartlets.  Tartlet flavors are:

~Lemon-Meringue:  Classic pastry filled with tart and tangy organic lemon curd and topped with a dollop of meringue.

~Double Chocolate Cream:  Chocolate pastry filled with handmade dark chocolate pudding and finished with a swirl of whipped cream and chocolate shavings.

~Fresh Strawberry:  Organic strawberry puree and a whole berry.

~Island Lime:  Ginger snap cookie crust, lime curd mousse (scented with hints of coconut and rum), toasted coconut and lime zest for garnish.

~Chocolate-Mint:  Classic pastry crust, filled with chocolate mint pudding, whipped cream stars.

~Velvety Chai:  Handmade pudding scented with spices and black and green tea.

These little pies must be kept refrigerated.  They are best enjoyed within a day or two.  For leftovers, wrap well or place in a sealed container, and chill.  I don't recommend freezing these.