July 4 dessert recipes from Luna Bakery and Cafe

CLEVELAND — Before you fire up the grill for hot dogs and burgers at your July 4 celebration, do you know what you’re making for dessert?

If you’re still looking for the perfect sweet treat, we’ve got you covered!

Luna Bakery and Cafe dropped by WKYC Studios to share some simple recipes with 3News’ David Greenberg during Friday’s edition of the “GO!” morning show — and you can explore those recipes below.

• Stand mixer with whisk attachment or hand mixer 
• Measuring cups and spoons, liquid measuring cup 
• Heat-proof spatula or wooden spoon 
• Whisk
• Saran wrap 
• Heavy-bottomed saucepan 
• Mixing bowls  
• Fine mesh strainer
• Trifle bowl 

• 9” vanilla cake, pound cake or angel food cake, cubed
• 4-6 cups berries (any assortment of raspberries, blackberries, blueberries, sliced strawberries) 
• ¼ cup sugar
• Mix berries and sugar together and let sit and macerate so juices release.  

• 2 cups of half and half 
• ½ cup sugar, divided 
• 1 egg + 2 egg yolks 
• ¼ cup cornstarch 
• ½ tsp salt 
• ½ tsp pure vanilla extract1 ounce (2 Tbsp) unsalted butter 
• 3 cups heavy whipping cream

1. Heat half and half in heavy bottomed saucepan with ¼ cup sugar. 
2. In mixing bowl, whisk together ¼ cup sugar, eggs, yolks, cornstarch and salt.  
3. Temper hot mixture with egg mixture by adding ⅓ at a time and whisking. Pour mixture back into pot.   
4. Return pot to medium heat and cook, stirring constantly with a heat-proof spatula until thickens.  
5. Remove from heat, whisk in butter and vanilla extract. Immediately strain mixture into a bowl. Cover with plastic wrap onto custard to prevent skin. Refrigerate until cool.  
6. Whip heavy cream until stiff peaks. Reserve ⅓ of the whipped cream for topping trifle. Slowly fold the remaining whipped cream into the pastry cream.  

• Layer cake, pastry cream and berries in trifle dish.  
• Top trifle with remaining whipped cream and garnish with a few berries.  
• Refrigerate until ready to serve.  

• 9” fluted tart pan  
• Stand mixer with paddle and whisk attachment or hand mixer
• Measuring cups and spoons, liquid measuring cup
• Heat-proof spatula or wooden spoon 
• Whisk
• Saran wrap 
• Rolling pin 
• Heavy-bottomed saucepan 
• Mixing bowls  
• Fine mesh strainer

• Yield: 2 tarts (freeze 1 dough for later) 
• 4 ounces (1 stick) unsalted butter, at room temperature 
• ⅓ cup sugar
• Pinch salt
• 1 egg
• 1 ¾ cups all purpose flour 

1. Cream butter, sugar and salt on medium speed in stand mixer with paddle attachment until light and fluffy. 
2. Add egg and mix until combined, scraping down sides as needed.
3. Add flour and mix until combined, scraping down sides of bowl.
4. Pull dough out of mixer and shape into 1” thick disc and wrap with saran wrap. Chill at least 2 hours and up to 3 days.
5. Roll out dough to 12” circle on floured surface. Rotate dough periodically and dust with flour to prevent sticking. Press dough into 9” tart pan, patching any tears and removing excess dough from edges. Freeze tart for at least 30 minutes and up to 3 months.
6. Heat oven to 350’F. Place frozen tart on baking sheet and bake for 10 minutes. Rotate pan and bake another 10-15 minutes or until golden brown. Remove from oven and cool. 

• 2 cups half and half 
• ½ cup sugar, divided 
• 1 egg + 2 egg yolks 
• ¼ cup cornstarch 
• ½ tsp salt 
• ½ tsp pure vanilla extract1 ounce (2 Tbsp) unsalted butter 
• Fresh berries (any assortment of raspberries, blackberries, blueberries) 
• Fresh mint, optional

1. Heat half and half in heavy bottomed saucepan with ¼ cup sugar.
2. In mixing bowl, whisk together ¼ cup sugar, eggs, yolks, cornstarch and salt.  
3. Temper hot mixture with egg mixture by adding ⅓ at a time and whisking. Pour mixture back into pot.   
4. Return pot to medium heat and cook, stirring constantly with a heat-proof spatula until thickens.  
5. Remove from heat, whisk in butter and vanilla extract. Immediately strain mixture into a bowl. Cover with plastic wrap onto custard to prevent skin. Refrigerate until cool.  
6. Pour mixture into tart. Top with berries and fresh mint, if desired. 
7. Slice and serve or refrigerate until serving.