Some days are busier than others. When my husband put the kettle on the stove to make us a pot of tea, I was glad to take a quick break. I didn’t even have to whisk something together to go with the tea. Some excess desserts can be frozen for times like these.
When I tested out some new mini tart pans a few weeks ago, I wrapped one of the coconut custard tarts in plastic wrap and put it in the freezer. This afternoon, 38 seconds on defrost worked well enough (the color and texture weren’t exactly uniform) to soften the dessert. A handful of frozen blueberries rinsed with warm water were a nice compliment of color and flavor.