I am Hilah and today on Hilah Cooking I have no idea where I am, somewhere in Santa Monica.

I am not sure of the street name, but it's the Taste Maid Studios, and I am going to

make a blueberry tart filling because I like walked in and saw this tart shell here and

I was like, “I want to make some stuff to go in that.”

I don't really know who made this though.

>> ANNA: Hello.

>> HILAH: Ohhhhhh!

Hey!

>> ANNA: Hi!

It's Anna!

>> HILAH: Hello good to see you!

>> ANNA: You too!

I am glad you made it to Santa Monica.

>> HILAH: I did.

I just woke up and then I was here.

>> ANNA: Yay!

>> HILAH: So here I am.

Did you make this tart for me?

>> ANNA: I did.

I made a little pre-made crust for Hilah.

If you would like to see.

. .

>> HILAH: How to make this crust.

. .

>> ANNA: Click on me somewhere.

>> HILAH: Yeah, and then we'll.

. . .

>> ANNA: It'll take you to the link, and then we'll get back to Hilah.

[MUSIC]

[ Blueberry Tart Recipe]

>> >> HILAH: Ok, so first we are going to cook some blueberries, so I've got some

just fresh blueberries here, and we are just going to put those in a pot with about a quarter

cup of water.

>> ANNA: Sweet!

>> HILAH: And use this awesome.

. .

>> ANNA: Stove.

>> HILAH: Incredibly giant stove, and what do you think like a medium?

A high heat?

>> ANNA: Yeah, a medium-high heat.

They are going to start breaking down, getting really juicy, a lot of water, don't be afraid.

>> HILAH: Yeah.

We'll thicken it up later.

Alright, so a couple of minutes later, and look, it's starting to look so beautiful.

>> ANNA: It's looking so pretty.

>> HILAH: Purple.

So we'll add, it's a little water, so we've got, um, we'll add a little salt

now I guess.

>> ANNA: A little salt, just a pinch.

>> HILAH: And then cornstarch which is just a couple of tablespoons of cornstarch and

a couple of tablespoons of cold water.

>> ANNA: Umm hmmm.

It kind of helps break down that cornstarch because it's so thick.

>> HILAH: So, yeah, this will thicken up and sort of absorb all the liquid that's releasing

from the berries.

>> ANNA: They'll be nice and a bit tart.

>> HILAH: And it'll, it's interesting like how it goes in white, but then it'll

turn clear as it cooks.

>> ANNA: What is this?

We have some sugar I guess?

>> HILAH: Ohhhhhh, yeah!

>> ANNA: Pour some sugar in?

>> HILAH: Oh, pour some sugar on me.

>> ANNA: Ohhhh!

I love it!

Hot and sticky.

>> HILAH: And then some lemon zest.

>> ANNA: Oh yeah!

>> HILAH: And some lemon juice.

>> ANNA: I'll help you out.

>> HILAH: Ok, so what was it two teaspoons or so?

>> ANNA: Yeah, two teaspoons, and the zest gives it such a powerful flavor once it hits

your mouth.

>> HILAH: Yeah.

>> ANNA: It's so good.

>> HILAH: And then whenever you're zesting just make sure that you stop before you like

get this white, bitter part underneath the zest.

>> ANNA: From the lemon juice.

>> HILAH: Yeah.

>> ANNA: Oh, that's looking really pretty over there.

>> HILAH: Yeah.

>> ANNA: Ooop, I did it again.

>> HILAH: That's my pants.

>> ANNA: [laughs] sorry.

>> HILAH: [laughs]

>> ANNA: Good lemon there.

>> HILAH: Feisty.

>> ANNA: Yeah, ooop, there you go, and I use a fun strainer to catch the seeds.

>> HILAH: Right, not pleasant to bite into a seed.

How is that?

What do you think?

Does that look thick enough?

>> ANNA: Looks good.

I think it calls for a good maybe another two to three minutes on a medium-high heat,

maybe a little simmer, so it'll start thickening up, and once you start seeing it coat the

back of your spoon, you know it's ready.

>> HILAH: Awesome!

Ok, so once it looks nice and beautiful and thick like that, we have these reserved ones

we set aside, so we'll just add those in.

>> ANNA: Just so it looks real pretty.

>> HILAH: Yeah, and you get some texture contrasts.

>> ANNA: Yeah.

>> HILAH: So, the heat's off now.

>> ANNA: And then we want to pour this hot mixture into your cooled pie crust.

Yay!

>> HILAH: See how I can do this, ahhhhhhh, so pretty.

Oh, yeah.

>> ANNA: I think a fun little trick might be adding a little lemon zest on top.

>> HILAH: Oooooh!

Yeah, that'll be pretty.

>> ANNA: Give it a little color.

>> HILAH: And a little extra just pop.

>> ANNA: Yeah.

>> HILAH: It hasn't been cooked, nice.

>> ANNA: But yay!

>> HILAH: So then we'll just put this in the fridge for four hours?

>> ANNA: Good four hours.

Let it harden up.

>> HILAH: And you already made one that we can taste?

>> ANNA: Yay!

We are going to eat one!

>> HILAH: Yay!

Ok, alright, so here is the slice of the one that you made.

>> ANNA: It's so beautiful.

Teamwork.

>> HILAH: Umm hmmm so let's give it a taste.

>> ANNA: I love it.

>> HILAH: And see what we made together.

Ok, oh man.

>> ANNA: So delicious.

Mmmm ha hmm.

It's horrible.

I mean it's awesome [laughs].

>> HILAH: [laughs]

>> ANNA: Wow!

>> HILAH: I think I could totally eat that entire thing myself.

>> ANNA: Right.

>> HILAH: Yeah, that's amazing.

>> ANNA: The crust is like.

. .

>> HILAH: Yeah.

>> ANNA: Almost like a shortbread.

>> HILAH: It is.

It is like a cookie.

So remember go check out Anna's video on how to make the really, really pretty simple

sweet pastry crust and then you can put the two things together and make this beautiful

thing that we made.

>> ANNA: Yay!

I love it!

>> HILAH: Yay!

>> ANNA: Thanks for having me Hilah!

>> HILAH: Thanks for coming all the way from your house.

>> ANNA: Yay! [laughs]

>> HILAH: [laughs]

>> ANNA: 10 miles down the road [laughs] Thanks for coming from Austin.

>> HILAH: Thanks for watching!

Yeah, anytime for you.

Alright bye.

>> ANNA: Bye guys.

[MUSIC]