Starberry Enchantment

Starberry Enchantment is a dessert exchanged between lovers on Ambrosia Day, a celebration dedicated to Vespera, the Goddess of Love. It is said that the dessert is made with the love of the one who creates it, infused with the very essence of affection. According to legend, Amara Delrose crafted the first Starberry Enchantment, and Vespera herself blessed it.

Amara’s kitchen was a flurry of activity, her counter cluttered with ingredients from all corners of Thunderglade. Plump, vibrant starberries, bursting with flavor; almonds from the Far Coast; milk from the Royal Creamery; butter from the Craglands; and sugar from Gorus in the Veil—each ingredient carefully chosen for its quality. She stood in front of her workstation, her cinnamon-colored hair tied up in a messy bun, a strawberry-embroidered scarf wrapped around her head. A dusting of flour adorned her cheek, and her molten-chocolate eyes glimmered with focus as she worked. Her pale pink apron matched her mint-colored skirts, which were neatly tied to keep them out of the way. Her crisp white blouse bore small, pink starberry stains from the day’s work.

For months, Amara had been refining her recipe, determined to make it perfect. Each layer of the dessert was crafted with care. She had first tried a pie crust, but it shrank. Then a shortbread crust, which lacked the necessary sturdiness. Slowly, she perfected the pâte sucrée—a delicate tart crust that, if handled just right, held its shape. The crust was the most challenging part, but Amara didn’t mind the struggle. She was a devout follower of Vespera, and this Ambrosia Day felt especially significant.

She filled the tart shell with frangipane, a layer of vanilla bean custard, added a rich starberry coulis, and nestled in soft dollops of cream. Sliced starberries glistened like jewels across the top, finished with a sprinkle of golden cookie crumbles. With a final, satisfied glance, Amara nestled the tart into a white box, ready to carry it to the festival in Thunderglade.

As she made her way through the cobbled streets, the air shimmered with music and flower-scented breeze. But it was Bastion who drew her focus. He stood by the fountain in the garden, his hazel eyes lighting up the moment he saw her. She paused, letting her gaze take him in. The wind tousled his brown hair, and he wore a familiar smile—the one he saved just for her. It made her heart flutter.

Dressed in a simple linen shirt and black trousers, as if he’d dashed over straight from Ironhearth Bakery, he still had flour clinging to his boots. His presence felt like home, like warmth after a storm.

It is said that when Amara delivered her dessert to Bastion, the sky itself blushed pink for them. A sudden burst of fey magic swept through the air, causing every flower in The Violet Promenade to bloom all at once, as if nature itself recognized the love between them. And when Bastion accepted her tart, it was as if love itself blossomed in that very moment—true, radiant, and blessed by Vespera herself.

Since that day, many have tried to recreate Amara’s Starberry Enchantment. Over time, simplified versions have appeared, shared by hopeful lovers on Ambrosia Day. Each one is crafted with the same hope: that Vespera might bless their union, that their love might bloom so brightly it could make even the sky blush pink.

Ingredients
Crust
1 pre-made pie crust or 1 homemade crust For the brave, you can attempt Pâte Sucrée (Sweet Tart Dough)
Frangipane
1 cup almond flour 1/4 cup sugar 1/4 cup softened butter 1 egg 1 tsp vanilla extract (or almond, for a stronger nut flavor)
Starberry Coulis
1 pound (500 grams) starberries fresh or frozen (strawberries) 1/2 cup white sugar Zest of one blood orange 1/4 cup fresh squeezed blood orange juice
Crème Pâtissière
2 cups whole milk 4 large egg yolks 1/2 cup granulated sugar 1/4 cup cornstarch 2 tbsp unsalted butter 1 1/2 tsp pure vanilla extract (or seeds from 1/2 vanilla bean)
Whipped Cream
1 cup heavy whipping cream 1/4 cup powdered sugar 1 tsp cream of tartar 1 tsp vanilla extract
Garnish and additional Ingredients
1 cup starberries sliced thin Heart-shaped shortbread cookies. Sprinkles Fairy dust (edible glitter)

Pie Crust Base

Preheat the oven to 350°F (175°C). Roll out your prepared pie crust and gently press it into your tart or pie pan. Prick the bottom with a fork to prevent bubbling. Line with parchment and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and let the crust cool completely on a wire rack.

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Frangipane Layer

In a mixing bowl, cream together the butter and sugar until the mixture is golden, light, and fluffy. Add the almond flour, a pinch of salt, and the all-purpose flour, mixing until combined. Then beat in the egg and almond extract until smooth. Spread this mixture in an even layer over the cooled pie crust. Bake again at 350°F (175°C) for 15 minutes, until lightly golden and set. Allow to cool completely before continuing.

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Strawberry-Blood Orange Coulis

In a saucepan over medium heat, combine hulled strawberries, sugar, blood orange zest, and a splash of blood orange juice. Let the mixture simmer gently, stirring occasionally, until the fruit begins to break down and fall apart—about 10 minutes. Use an immersion blender to purée the mixture until smooth, then strain through a fine mesh sieve to remove seeds and pulp. Let the coulis cool completely before using.

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Crème Pâtissière (Pastry Cream)

In a medium saucepan, heat 2 cups of milk with 1 tsp vanilla extract until just simmering. In a separate bowl, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and 4 large egg yolks until smooth and pale. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens into a smooth, creamy custard—about 3–5 minutes. Remove from heat, whisk in 2 tbsp (30 g) butter, then transfer to a bowl. Cover with plastic wrap directly touching the surface and chill until cold.

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Whipped Cream with Cream of Tartar

In a large chilled mixing bowl, pour in 1 cup of heavy whipping cream. Add 2 tablespoons of powdered sugar and 1/4 teaspoon cream of tartar—this will help stabilize the cream so it holds its shape. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the mixture on medium-high speed until soft peaks form. Be careful not to overwhip; you're looking for billowy, smooth cream that holds gentle peaks. Once whipped, refrigerate until ready to use.

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Assembly

Hull and thinly slice fresh starberries, then layer them neatly over the baked frangipane. Spread a generous layer of Crème Pâtissière over the sliced berries. Add spoonfuls of the starberry coulis on top, then gently swirl the coulis into the custard using the tip of a knife or a skewer to create a soft marbled effect.

Pipe the whipped cream in decorative swirls or rosettes across the top. Garnish with more fresh starberries, a few heart-shaped sugar cookies, and finish with a touch of magic—dust the surface with fairy dust (edible glitter or luster dust) and a handful of colorful sprinkles for extra charm.