Experience a Taste or Europe
Utopia European Caffe located in the entertainment complex of The District in Tustin CA is a charming respite from your usual grab and go coffee stop. The extensive coffee and tea offerings, menu selections and desserts are beautifully presented. The ambiance and decor transports you to a European bistro with their black and white chairs, marble tabletops and patisserie glass case filled with delectable desserts to view. There is plenty of comfortable inside seating configurations and outside there is seating both in front and on the side of the caffe.
Gourmet food items and gift box sets are displayed for purchase underneath vintage suitcases lining the walls. You will find presentational details throughout the cafe such as a neon sign that says “espresso yourself.”
I appreciate how the menu clearly labels what is vegetarian and gluten free. Breakfast is served all day including omelettes, platters, and yogurt. Lunch offerings include sandwiches and paninis, pasta, salads and sides. They offer a selection of premium teas, fine pastries and other delectable treats to please the taste buds. And all have their origin from European countries.
- Utopia Latte: espresso, white chocolate sauce, rosewater and steamed milk with rose petals and pistachos
- Utopia Fresh Mediterranean Yogurt (Vegetarian and Gluten Free): almond honey granola w/ seasonal fruit
- Vegetarian Omelette (Gluten Free): tomato, mushroom, avocado, bell pepper with salad
A unique standout of this cafe is the beautifully presented Turkish Coffee-authentic turkish coffee served in a traditional kahve finjan and the Turkish Tea – strong black tea, served in a traditional turkish glass. If your only memory of anything Turkish is from The Chronicles of Narnia then you create a new memory and experience the traditional serving glasses and taste of coffee and tea.
Go outside and see the red phone booth near the patio seating and look at the front entrance for the chain link fence with colorful padlocks. These colorful padlocks give you the Parisian experience of friends and lovers who put their initials on padlocks and attach them to famous tourist locations. Although Paris has removed padlocks from the Pont des Arts you can still create a symbolic act of affection at the Utopia Caffe.
Purse: Forever 21 Black Faux Leather Satchel with removable shoulder strap, zip top closure, top handles, and a front zip pocket. Also comes in red.
You can invite your friends and have your own Parisian themed brunch, coffee, tea or party with these special dining accessories!
Anthropologie is offering their own bistro set of kitchen, dining and bathroom accessories that will have you be saying Bon Appétit. Above is a sampling of 6 items that you can enjoy for yourself or gift to a friend.
“Featuring bold mosaic-inspired motifs and a hint of glimmer, our bistro tile collection pays homage to the sidewalk cafes of Paris – making the perfect kitchen statement for the Francophile at heart, or a cherishable hostess gift.”
- Woven Bistro Dining Chair. “Nothing says al fresco like classic bistro chairs. In checkered monochrome, ours pay homage to the sidewalk cafes of Paris – but look closely, and you’ll spot an unexpected floral motif in the weave.” The bistro chairs come in blue and black.
- Bistro Tile Bread Plates, Set of Four: Decaled Stoneware. (not microwaveable save)
- Bistro Tile De La Creme Creamer
- Bistro Tile Nut Bowl: Sold individually. The saying is Tres Bien
- Bistro Tile Canister: Available in Three sizes sold individually. Mini: Scoop du Jour, Medium: Rise & Shine, Large: Bonjour
- Tiled Margot Monogram Mug: Inspired by French bistro tilework, this charming monogram collection makes holiday gifting as easy as A-B-C.
Vegan Gluten-Free Mini Fruit Tarts
Special Thanks to Blissful Basil for Recipe
These vegan gluten-free mini fruit tarts are the perfect two-bite treat. Buttery cookie crust is stuffed with silky cashew cream cheese filling and fresh strawberries, kiwi, and blueberries. These mini tarts can be prepared up to two days ahead of time.
Prep Time: 45 minutes
Cook Time: 10 minutes
Servings: 18 mini tarts
Cashew Cream Cheese Filling
- 3/4 cup raw cashews, soaked for at least 2 hours (preferably overnight) and drained
- 3/4 cup unsweetened almond milk or other plant-based milk
- 1/2 cup melted coconut butter (it should be runny and pourable—see note*)
- 1/4 cup pure maple syrup
- 1 1/2 tablespoons apple cider vinegar (for a cream cheese like tang)
- 2 teaspoons coconut flour
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
Mini Cookie Crusts
- 1 cup coconut sugar
- 1/4 cup virgin coconut oil, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oat flour
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine-grain sea salt
- 2 tablespoons filtered water
- Strawberries, hulled and diced
- 1 kiwi, peeled and diced
For the Cashew Cream Cheese Filling
- Add the soaked cashews and almond milk to a high-speed blender, and blend on high until smooth, stopping to scrape down the sides as often as needed. The texture should resemble thick cream.
- Add the remaining icing ingredients and blend for 30 seconds, or until smooth, stopping to scrape down the sides as needed.
- Scoop the filling into a shallow bowl and chill in the freezer for at least 30 minutes (preferably 1 hour) to thicken, whisking every 10 minutes.
For the Mini Cookie Crusts
- Meanwhile, preheat the oven to 350F. Line a mini muffin tin with mini parchment paper baking cups.
- In a stand mixer fitted with the paddle attachment, beat together the coconut sugar, coconut oil, and vanilla on high speed for 1 minute.
- In a medium mixing bowl, whisk together the oat flour, baking powder, and sea salt. Place within reach of the mixer.
- With the mixer off, add the water to the coconut sugar mixture and start beating while slowly adding the oat flour mixture.Beat for 30 seconds, or until the dough pulls together into large, moist mounds as it moves around the mixing bowl. When you first add the dry ingredients, the dough will be dry and crumbly; however, just keep beating on high—the finished dough will look and feel similar to Play-Doh. If the dough is still dry and crumbly after beating for 30 seconds, add more filtered water, 1 tablespoon at a time, and continue beating until it pulls together.
- Scoop approximately 2 teaspoons of the dough into each baking cup, dividing any extra dough evenly among the 18 baking cups. Use your fingers to press the dough firmly and evenly into the bottom and 1 inch up the sides of each cup, forming a well.
- Bake for 8–12 minutes, or until the crusts are golden brown and a toothpick inserted into the center of one comes out mostly clean with a few moist crumbs at the tip. If you prefer a soft, chewy, cookielike crust, bake for 8–10 minutes; if you prefer a crisper crust, bake for 10–12 minutes. They’ll puff up quite a bit while baking; however, they’ll fall and settle back into crust shape as they cool. Also, don’t worry if there is an oily sheen to the crusts when you first remove them from the oven; the oil will be reabsorbed as they cool.
- Transfer the pan to an oven-safe cooling rack. Cool completely.
- Spoon a bit of the cashew cream cheese filling into each cookie crust** and top with the fruit.
- Serve immediately or chill in the refrigerator to firm and thicken the filling. With a few more hours of chill time, the filling firms up to a thick, cream-cheese-like texture.
- Leftovers can be refrigerated for up to 2 days.***
*It’s very important that the coconut butter is in a liquid state before blending.
** Extra filling can be refrigerated for up to 1 week or frozen for up to 1 month.
***If you’re preparing these ahead of time to serve a crowd, make the filling and tart crusts in advance (up to 4 days ahead of time) and store each separately—the filling in the refrigerator and the crusts at room temperature. Then, the day of serving, simply spoon the filling into the tart crusts and top with freshly diced fruit.