blueberry & blonde chocolate crostata

blueberry & blonde chocolate crostata // glazed & confused

Last weekend I realized that I've spent the majority of the summer so far laying in bed watching RuPaul's Drag Race. Three weeks after willingly getting four unnecessary teeth ripped out of my mouth, panicking over the potential for dry sockets, and experiencing what I can only describe as my body melting into a cloud of pillows as a result of some pretty strong painkillers, I forced myself out of bed and headed out for my favorite Louisiana summer tradition of waking up at the crack of dawn, putting on my overalls, and blueberry picking in the sweltering 8 a.m. heat.

All in the name of crostata! 

louisiana blueberry picking // glazed & confused
louisiana blueberry picking // glazed & confused
louisiana blueberry picking  // glazed & confused

Pro tip: blueberry picking is all fun and games until you realize that you have 8 pounds of berries that need to be tended to immediately. Luckily for me, the solution was an easy one: bake them into practically every single dessert known to man. Within the past week, I've made blueberry muffins, two batches of blueberry brownies, and frozen a good chunk of them.

But the true superstar? This blueberry crostata.

blueberry & blonde chocolate crostata // glazed & confused
blueberry & blonde chocolate crostata // glazed & confused
blueberry & blonde chocolate crostata // glazed & confused
blueberry & blonde chocolate crostata // glazed & confused

I was feeling extra ~*fancy*~, so I smeared the inside of the pastry with homemade blonde/caramelized white chocolate. If you've never had blonde chocolate before (a la Valrhona Dulcey), it's a deliciously toasty, caramelized white chocolate that will change your life forever. Don't worry about ordering Dulcey — it's a super simple operation to turn your regular old white chocolate into blonde chocolate at home: a quick roast in the oven, stir and repeat every five minutes for 40 minutes. The outcome is waaaay worth extra time, I promise! Buttery crust, toasty blonde chocolate, the most deliciously juicy local blueberries.... just do it.

Whether you eat it alone or use it as a vehicle for your favorite vanilla ice cream, you need this in your life! Happy weekend fraaaands! 

Caramelized White Chocolate

8 oz. good quality white chocolate


Preheat oven to 266° F. Scatter white chocolate pieces onto a baking pan.* Bake the chocolate for 40 minutes, removing from the oven every 5 minutes to stir. (After about 30 minutes, the chocolate will caramelize and gradually turn amber.) Remove from oven and place into a bowl. At this stage, your chocolate might be lumpy and pretty gross looking. Don't worry! Stir vigorously until a liquid resembling melted chocolate forms. Pour into a glass jar and store at room temperature. 

Blueberry Crostata 

for the pastry:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and diced
  • 3 tablespoons ice water

for the topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt 
  • 4 tablespoons unsalted butter, cold

for the filling:

  • 2 cups fresh blueberries
  • 3 tablespoons turbinado sugar, divided
  • juice and zest of half a lemon
  • 2 tablespoons cornstarch
  • 1 tablespoon butter, softened



Place the flour, sugar and salt into the bowl of a food processor fitted with a steel blade and pulse to combine. Add the butter and toss quickly to coat each cube of butter with flour. Pulse 15 times, until the butter is the size of peas. With the motor running, add the ice water, continuing to pulse but stop the machine just before the dough comes together. Turn the dough out onto a well-floured surface, roll it into a ball and form into a flat disk. Wrap the disk in plastic and refrigerate for at least 1 hour. To make the topping, use the food processor and pule together all ingredients until coarse. Set aside. 

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine the berries, sugar, lemon zest, juice and cornstarch and set aside.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it onto the prepared baking sheet. Smear half of the caramelized white chocolate in the center of the pastry. Top with the blueberry mixture, topping, and any extra blonde chocolate. Fold and crimp the edges of the pastry into to the center. Brush with butter and sprinkle crust with the remaining turbinado sugar. 

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Serve warm with ice cream for a killer dessert or at room temperature with a cup of coffee for a killer breakfast. 

Satsuma Dark Chocolate Tart

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

So it's November? It seems like just yesterday I was making my yearly list of resolutions and all that jazz and BAM — we're back in the holidays! Now that Halloween is out of the way, we can focus on Christmas. And trust me, I've been feeling the Christmas spirit for weeks now. (#MariahCarey) Yeah, I know I'm just a little bit premature, but Christmas is my favorite thing ever and we all know that Thanksgiving is just Christmas Lite, so I will listen to all of the Destiny's Child Christmas I want. 

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

Alas, y'all probably all think I'm crazy for pulling out the peppermint extract this early, so I'll give into November-ness for now. (Three weeks from now, that'll be a different story. You've been warned.) Aside from Thanksgiving and all of pre-Christmas hype, November is pretty damn great. The nights are darker, the air is considerably colder, I can wear scarves and coats without sweating to death. 

Here in Louisiana, November is also pretty damn great considering that the local satsuma trees are bursting with fruits just reaching maximum deliciousness. In case you're unfamiliar with satsumas, they're a deliciously petite citrus with an easy peel, much like a tangerine. Satsumas are native to Japan, but have made their way stateside via California and the Gulf Coast. 

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

Though they've got pretty great snacking potential, satsumas are perfect for baking. Last year, I made a satsuma yogurt cake that's as simple as it is delicious. This year, I wanted to try something a little bit different. After juggling between a few crazy options, I settled on a classic chocolate tart, but infused it with Bayou Rum's new satsuma blend and ensured that there would be plenty of zest action going on. Encased in a gingersnap crust and topped with a satsuma and black pepper whipped cream, this tart is perfectly balanced between rich and chocolatey, and sweet and well, tart. 

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

Satsuma Dark Chocolate Tart

(recipe adapted from smitten kitchen)

for the gingersnap crust: 

  • 8 ounces gingersnap cookies, processed into fine crumbs 
  • 1/2 stick unsalted butter, melted

for the chocolate filling:

  • 12 oz. bittersweet chocolate, chopped into chunks
  • 1 cup heavy cream 
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup sugar 
  • 1 tablespoon all purpose flour
  • 1/8 tsp. black pepper
  • pinch of salt
  • 1/4 tsp. cinnamon 
  • 2 tsp. satsuma zest
  • 3 tablespoons Bayou satsuma rum 

for the satsuma whipped cream: 

  • 1 cup heavy cream
  • 2 satsumas, juiced and zested
  • 1/2 tsp. vanilla extract
  • pinch of black pepper
  • sugar, to taste


In a medium bowl, combine the melted butter and crushed gingersnaps well. Press the crust mixture into the bottom and sides of the tart pan. Set aside.

In a saucepan, cook the chocolate and heavy cream over low heat. Once the chocolate hasmelted and combined to form a ganache, remove from heat. In a separate bowl, whisk together the eggs, sugar, flour, pepper, salt, and cinnamon until combined. Gradually add the chocolate mixture, whisking to ensure that the eggs won't cook. Once the chocolate mixture is fully combined with the egg mixture, add the satsuma zest and rum. Pour filling into the prepared crust and bake for 30 minutes at 325. Once done, remove from the oven, cool in the pan for 20 minutes, then remove from the tart pan and serve at room temperature. 

To make the whipped cream, combine all ingredients and mix until soft peaks form.