Showing posts with label Mardi Gras. Show all posts
Showing posts with label Mardi Gras. Show all posts

Monday, February 21, 2022

Mardi Gras Mini Tarts /#Mardi Gras

It is almost Mardi Gras time, and even though I have not participated in this fun and tasty celebration in New Orleans, I am celebrating at home this year with these yummy Mardi Gras Mini Tarts. This is one of the simplest desserts you will ever make.

I made a vanilla pastry cream and filled some store bought, mini butter shortbread tart shells. Add green, purple, and gold sprinkles and some little ball sprinkles in the same colors to give the tarts a festive look! 

Even though I purchased the pastry shells, I needed to make the cream ahead of time. It needs time to chill before serving, so I started about 24 hours before my "test kitchen eaters" could try them out. The cream was smooth and tasted amazing!

Mardi Gras Mini Tarts
(printable recipe at end of page)
(makes approx. 15-20 mini tarts)

2 cups Milk
1/4 cup White Sugar
2 Egg Yolks
1 Egg
1/4 Cornstarch
1/3 cup White Sugar
2 tbl. Butter
1 teaspoon Vanilla Extract
Mini Tart Shells
Purple, Green, and Gold Sugars
Purple, Green, and Gold Edible Decor Balls

Make the pastry cream by mixing together the milk and 1/4 cup of sugar. Bring it to a boil over medium heat. 
Use a medium bowl to whisk together the egg yolks and egg. Add the remaining sugar and cornstarch and stir them into the egg until smooth. Once the milk comes to a boil, drizzle it into the bowl in a thin stream, stirring constantly. You don't want the eggs to cook.  Place the sauce back into the saucepan and slowly bring it to a boil, stirring constantly so the eggs don't curdle.

Once the mix comes to a boil and thickens, take it off the heat. Stir the butter and vanilla in, mix until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap on the surface of the pastry cream, preventing a skin to form. Refrigerate until chilled before using.

Using the mini tarts, fill each tart with the pastry cream. Place a little more pastry cream into the tarts than is shown in the picture. They look great when the cream is to the top, with a bit extra cream in the center.

Mix together some green sprinkles, gold shimmer sugar and purple sugar in a bowl.

Cover the cream in the tart with the sprinkles that were mixed together. 

Add some larger candy balls in mardi gras colors and enjoy this yummy treat!

Thank you for joining me today! I hope you found some Mardi Gras inspiration, and you try these Mini Tarts!
Continue down the page for more great ideas for celebrating Mardi Gras from some blogging friends.

  • Zombie Cocktail by A Day in the Life on the Farm
  • King Cake Cupcakes by Hezzi-D's Books and Cooks
  • Homemade Beignets by Jen Around the World
  • Bananas Foster Bread by Jolene's Recipe Journal
  • Ramos Gin Fizz by Our Good Life
  • Cajun Pasta Carnivale by Palatable Pastime
  • Mardi Gras Mini Tarts by The Freshman Cook
  • King Cake Bundt Cake by The Redhead Baker
  • Voodoo Daiquiri by The Spiffy Cookie

  • Thank you for stopping by today! There is a printable recipe below for an easy way to keep a copy of this tasty recipe!

    Saturday, February 25, 2017

    Chicken and Shrimp Gumbo / #SundaySupper

    We are days away from Mardi Gras in New Orleans, and because food plays such a big part of the celebration it only seems natural to celebrate with food! You are going to want to make this Chicken and Shrimp Gumbo a part of your party!! It is full of flavor, with sausage and potatoes in the mix too, and it's so easy to make. It takes some time, but it is well worth the time! 
     Chicken and Shrimp Gumbo

    1 large Onion, coarsely chopped
    1 Red Bell Pepper, coarsely chopped
    1 cup Celery, thinly sliced
    2 Garlic Cloves, minced
    2 teaspoons mild Cajun Seasoning 
    1/2 cup Peanut Oil
    3/4 cup Flour
    1 (48 oz) container Chicken Broth
    2 pounds boneless Chicken Breasts
    1 pound Andouille Sausage
    1 pound Shrimp (med size)
    3 pounds Red Potatoes
    1 tablespoon Peanut Oil
    1 teaspoon Salt
    1/4 cup crumbled Bacon

    Chop the onion, red pepper and celery. It can be a rough chop. I used a mandoline to slice the celery, and it worked great. 
    Heat the oil in a large pot. Add the flour a little at a time, whisking constantly as you add it. Continue whisking for 15-18 minutes until the flour mix turns to a caramel color. Then reduce the heat to low, still whisking continuously until the mix turns to a milk chocolate color and becomes smooth. 
    Take temperature back to medium. Add the onions, peppers, celery minced garlic and seasoning. Mix together. Cook for 3-4 minutes.
    Cut chicken into chunks. Slice sausage into 1/4" wide pieces.

    Add chicken broth, sausage and chicken to pot. Increase to medium high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 1 hour 30 minutes or until chicken is done.
    The chicken needs to be shredded. You can do it by leaving the chicken in the pot, or you can pull it out, shred it and return it to the pan. Using two forks pulling opposite one another makes it easy to shred.
    Peel and devein the shrimp. Add to the pot to cook for 3-4 minutes. Mix the red potatoes, oil, and salt together in a bowl. Preheat oven to 450 degrees. Quarter the potatoes and place on baking sheet to cook for 40-45 minutes.
    Place potatoes into bottom of bowl.
    Spoon in gumbo. Top with chopped bacon.
    Enjoy your tasty gumbo!

    Thanks so much for joining me in this celebration of Mardi Gras, and thank you to Marion from Life Tastes Good. Scroll down a bit to see more yummy Mardi Gras food recipes from Sunday Supper family members.
    Main Dishes
    Sunday Supper Movement

    Join the #SundaySupper conversation on twitter on Sunday!

    We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement?

    It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Monday, February 8, 2016

    Mardi Gras Doughnut Holes

    Fat Tuesday is almost upon us, and it is time to celebrate with some Mardi Gras Doughnut Holes! These deep fried doughnut holes are full of flavor with cinnamon and nutmeg in the mix, and then they are dunked in a clear glaze and sprinkled with purple, green and gold sanding sugar. Tradition states that the color purple stands for justice, the gold for power, and the green for faith. So, as they say in New Orleans, "Laissez Les Bons Temps Rouler! (Let the good times roll)!

    Donuts, green, yellow, and purple
    Mardi Gras Doughnut Holes

    Monday, February 16, 2015

    Fun, Fat Tuesday Cake Balls

    Today is Fat Tuesday! You know, the last day to party hard before the 40 days of Lent begin. So, in the spirit of parties, I am hoping that you can fit some of these fun, Fat Tuesday Cake Balls into your celebrating!

    Mardi gras

    Monday, February 24, 2014

    Mardi Gras Thumbprint Cookies!

     Mardi Gras is coming up on Tuesday, March 4, and since I love a party, and I assume you do too, I made some Mardi Gras Thumbprint Cookies to celebrate!!         
     Let the fun begin!!!

    Mardi Gras Thumbprint Cookies