![]() ![]() Whisk pastry cream until smooth and spoon into tart shells. Arrange strawberries on top of puff pastry. Pour cooked mixture into remaining whole berries and gently combine. Cut a line around the edge of puff pastry, 1/2-inch from the edge to make a border. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Add 1 teaspoon water to cornstarch and stir until smooth. Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Remove 1/2 cup of the berries and set aside remaining berries. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Prick each shell all over with a fork and chill 30 minutes. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm. Refrigerate.Ĭream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.Ĭombine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Add remaining 1/4 cup cold milk and whisk until smooth.Īdd 1/4 cup hot milk mixture to egg mixture while whisking continually. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Graham Cracker Crust 1 cup unsalted butter (2 sticks), softened 1/4 cup granulated sugarġ/4 cup honey 2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon saltġ package (6 ounces) Driscoll’s Blackberriesġ package (6 ounces) Driscoll’s Blueberriesġ package (6 ounces) Driscoll’s RaspberriesĬombine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. If you don’t have individual tart pans, a tart made in a 10-inch pan with a removable bottom will work as well.ġ/2 vanilla bean, split and scraped, or 1/2 teaspoon vanilla extractġ package (8 ounces) cream cheese, softened and cut into cubes Lightly sweetened berries top vanilla bean-flecked pastry cream contained in a graham cracker crust. ![]() Then measure out.Use your favorite combination of berries to top this play on a classic cheesecake. Before using, open the can, empty the contents into a bowl, and whisk thoroughly to reintegrate the cream. Arrange the berries in pretty concentric circles, or scatter in a more free-form fashion, being sure to top the custard completely with fruit.Ĭoconut milk has a tendency to separate. Remove from the heat and let cool for a few minutes. Once the mixture comes to a simmer, cook for 1 minute, stirring it will thicken quickly. Step 6Īdd the egg replacer and cornstarch mixture to the pan with the coconut milk/Karo mixture and bring to a simmer over medium heat, whisking continuously. Whisk together the remaining 1/4 cup coconut milk and the cornstarch in a small bowl, stirring until smooth. Warm over medium-high heat, whisking until it starts to simmer around the edges. To make the pastry custard, combine 3/4 cup of the coconut milk and Karo syrup in a heavy saucepan. Chill in the refrigerator for 10 minutes to set. Using a pastry brush, spread the jelly over the bottom of the crust. Warm the jelly in the microwave or a small saucepan, whisking it to thin it out. ![]()
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