We’re starting this week off on a sweet note. This is the last official week of summer and there’s just a few more still-in-season recipes I think you’ll enjoy and perhaps can make for a little while longer. Because at least here in Los Angeles, it feels nothing like fall outside. Well, at least from inside the house and what the temperatures read. The horrible fires here have us staying indoors. We’re on our eighth day inside, and yeah it’s been “tough” not being able to take the kids outside to play, but no where near what others are going through from the people who are right in the middle of it and have had to evacuate, to those who have lost so much and the firefighters who are doing everything they can to battle the flames and keep others safe. My heart truly goes out to everyone.
So, I think starting this Monday with a little treat and something pretty to look at, maybe is exactly what we could all use. These Triple Berry Panna Cotta Tarts are infused with so much fresh berry flavor from the blueberries, blackberries and raspberries and have a divine, silky texture. Then the shortbread crust is the perfect compliment to the smooth filling. And they sure are cute in the little heart shapes, don’t you think? But don’t worry, they will look just as darling in small rounds or one big tart. You can adapt the recipe to use whatever you have on hand. And you know what, if you don’t have any type of tart pan at all, you can still make this and pour the panna cotta into little glasses. It’s gorgeous that way too especially with a few extra berries thrown on top. Now, let’s get talking about how easy these are to make….
