Prueitt

since you said you already purchased the tart shells, I'd make do with those and consider that fresh berries won't be around for much longer. Depending on where you live, you don't have any at all, this time of year. I'm in San Franisco, and I would use gooseberries, raspberries, etc. Get some fresh flower petals to garnish with as a nice end-of-summer gesture. Make either a nice pastry cream ahead which won't take up much refrigerator space while cooling, or a zabaglione mixed with whipped cream to help stabilise it.

For basic baking uses, you may substitute sweetened chocolate for unsweetened as long as you subtract 1Tbs of sugar for each ounce of chocolate.

Back to breakfast: I recently had a fantastic dish at A16 which was technically a lunch dish, but if you are eating early lunch/very late breakfast, it really hits the spot and makes me long for a restaurant that would serve only this type of food for breakfast all day long: a bowl of soft cooked polenta with a little slightly spicy tomato sauce, poached eggs, dressed arugula, and shaved cheese on top. I just had a version of this at Balthazar but with wilted spinach, and Cafe 817 as well but more simply with only the cooked grain and teleme and eggs. Although it is my favorite breakfast, it is also hangover-heaven breakfast, especially if sausages are involved. A glass of red doesn't hurt either, and, coincidentally all three above serve good ones, and A16 great ones.