Oh my, I am way behind on my posts! I’m ashamed to say that this is from May. Yikes! I taught a class on tarts at the At Home Store. It was really fun and I had a great group of students. I made two types of crusts and five different fillings, both sweet and savory. One of my favorite ingredients to use in baking is rhubarb. I like it nice and tart and makes your lips pucker a little. For the rhubarb tart, I used some orange juice and a bit of zest, I actually used a recipe I came up with last spring.
I also made a tart with a light pastry cream (made without eggs) and fresh raspberries. Geri did a fabulous job arranging the berries and the mint!
I made two different asparagus tarts, one was more like a Quiche and the other was asparagus spears and jarlsberg cheese (gruyere would be even better!)
The roasted vegetable tart was especially fun, I prepared a bunch of individual tart shells so everyone could create one. I roasted beets, butternut squash, and onions with some fresh herbs. I also had some fresh goat cheese for people to use if they wanted. After everyone assembled their tarts I popped them in the oven so the flavors melded together a little.
Just as we sat down to eat, the power went out on our block. Perfect timing, we lucked out!
Heli-Claire's Kitchen 
Great!