creamy strawberry filling. It’s a simple treat that is easy to throw together and even easier to
dress up for special occasions.
CRuSt:
1 cup fl our
cup baking cocoa
¾ teaspoon salt
½ cup margarine, softened
¼ cup sugar
¼ cup yogurt
1 teaspoon vanilla
1 tablespoon milk
Filling:
½ cup sugar
¼ cup cornstarch
1 bag frozen strawberries
½ cup water
2 cups sliced fresh strawberries,
for garnish
For Crust: Combine fl our, cocoa and salt in a small bowl.
In a large bowl, cream together margarine and sugar
until smooth. Add yogur t, vanilla and milk and stir until
combined. Add fl our mixture to yogur t mixture in three
batches, mixing after each addition. Flatten dough into a
disc, wrap in plastic wrap and refrigerate for at least 30
minutes, or until chilled.
Preheat the oven to 350 degrees. Lightly grease a 9-inch
tar t pan or other springform pan.
Roll out dough between two fl oured pieces of waxed
paper until it is about ¼-inch thick. Press dough into the
prepared pan and prick the bottom of it with a fork in
several places to keep it from rising. This is a forgiving
dough, so if it comes apar t, just push it back together.
Bake until fi rm, about 18 to 20 minutes. Let crust cool
completely in the pan on a cooling rack. While crust is
cooling, prepare fi lling.
For Filling: Combine sugar and cornstarch in a small
saucepan. Add frozen strawberries and water. Bring
contents to a boil, stirring constantly. Lower temperature
and simmer, stirring constantly, for about 5 minutes or
until thick. Remove from heat and stir mixture every few
minutes until completely cool. Pour fi lling into cooled
crust and decorate with fresh strawberries. Garnish with
chocolate shavings or half a recipe of Chocolate Frosting
(page 156), piped on decoratively. Store leftover tar t
covered in the fridge.
Yield: 1 TART, ABOUT 10 SLICES
Prep time: 35 MINUTES
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