Recipe For Strawberry Cream Pie
Ingredients
Original recipe makes 1 9-inch pie
Directions
- Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
- Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.
Recipe For Strawberry Crème Brulee Pie
Ingredients
Original recipe makes 1 9-inch pie
Directions
- Toss strawberries with brown sugar in a bowl and let stand while you complete remaining steps, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, 1 tablespoon white sugar, and 1/4 teaspoon salt in a bowl until thoroughly combined. Cut butter into the flour mixture until it resembles coarse crumbs, and drizzle in milk. Mix just until the dough holds together. Turn dough out onto a floured surface and roll out into a 10-inch circle. Fit dough into a 9-inch pie dish. Prick the dough several times on the bottom and sides; fill with dry beans or pie weights.
- Bake the crust in the preheated oven until golden brown, about 25 minutes. Remove crust and let cool.
- Bring cream just barely to a simmer in a saucepan over low heat. Whisk egg yolks thoroughly in a bowl with 1/4 teaspoon salt and add about 1 tablespoon of the hot cream to the beaten yolks, whisking constantly. Continue to add and whisk hot cream into the yolks until about 2/3 cup of cream has been added, then whisk the yolk mixture into the remaining hot cream in the saucepan, pouring it in a thin stream. Continue whisking until cream mixture is thick and smooth, about 5 more minutes; do not let boil or custard will curdle. Remove custard from heat and let stand until it reaches room temperature, about 30 minutes.
- Drain juice from strawberries and layer them into the bottom of the baked pie shell. Spread cream custard over the berries; refrigerate until set, about 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Sprinkle 1/4 cup white sugar evenly over top of pie and broil until the sugar is browned, about 5 minutes. Let pie stand 5 minutes for sugar topping to cool before serving.
Recipe For Strawberry Puff Pastry Tart
Ingredients
•1 large egg
•2 teaspoons water
•1 sheet frozen puff pastry, thawed (half 17 1/4-ounce package)
•1 pint fresh strawberries, washed and wiped dry, hulled and halved, or sliced 1/4-inch thick
•1/4 cup heavy cream
•3/4 cup mascarpone cheese, or 6 ounces softened cream cheese
•3 tablespoons superfine or granulated sugar
•2 teaspoons fresh orange juice
•1/2 teaspoon finely grated orange zest
•2 tablespoons red currant or apricot jam
•1 tablespoon apple juice or water
•1 pint vanilla ice cream, melted
• Mint sprigs, garnish
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, beat the egg with the water.
On a lightly floured surface, roll out the puff pastry to a large rectangle, about 14 by 8 inches. With a small, sharp knife, lightly score the outer 3/4-inch edge of each side. Using your finger or a pastry brush, brush this outer edge with the egg wash. Fold the outer edge over onto the dough to make a border, pressing gently to adhere, and paint the top lightly with the egg wash. With a fork, score the inner base of the tart. Place on a prepared baking sheet and refrigerate for 20 minutes.
Bake the pastry shell until light golden brown and crisp, about 20 minutes. Cool completely on a wire rack.
In a small bowl, beat the cream to soft peaks.
In a medium bowl, beat together the mascarpone, sugar, orange juice, and orange zest until smooth. Fold in the whipped cream.
Spread the cream mixture evenly over the bottom of the tart shell. Arrange the berries decoratively over the top.
In a small bowl, whisk the jam and apple juice until the jam is smooth and a spreadable consistency. Using a pastry brush, lightly glaze the top of the berries with the jam.
Slice the tart into 8 portions. Spoon puddles of the melted ice cream into the center of 8 dessert plates and top with slices of the tart.
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