Strawberries & Cream TArte

MY VERY FRUITS HEALTHY NATURAL FOOD

Ingredients

  • 2 large eggs, separated

  • 1/4 cup butter, softened

  • 1/2 cup plus 1/2 teaspoon sugar, divided

  • 1/2 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup 2% milk

  •  

  • ASSEMBLY:

  • 2 cups heavy whipping cream

  • 500 grams or 2 packs of Very Berries fresh strawberries, hulled and sliced

  • 1/2 teaspoon sugar

  • Additional fresh strawberries

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.

  • In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla.

  • In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.

  • With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans.

  • Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.)

  • In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up.

  • Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

Classic Strawberry Cheesecake Recipe

INGREDIENTS

  • 1 1/2 Cups graham cracker crumbs (about 9 1/2 crackers)

  • 1 Tbsp. granulated sugar

  • 5 Tablespoons unsalted butter, melted

  • Filling and Topping
  • 1 Package (250 grams) Very Berries Strawberries

  • 4 Packages (8 ounces each) cream cheese, at room temperature

  • 1 1/4 Cups plus 2 tablespoons granulated sugar

  • 1 1/2 Teaspoons vanilla extract

  • 1 Cup sour cream

  • 4 large eggs

DIRECTIONS

Graham Cracker Crust
  1. Preheat oven to 350°F. Stir graham cracker crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 1-inch up sides of a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 300°F.

Filling and Topping
  1. Hull 1/2 package of strawberries and puree in a blender or food processor. You should have about 3/4 cup puree. Beat cream cheese and 1 1/4 cups sugar in an electric mixer fitted with paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.

  2. Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and center jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven 1 hour. Remove from oven and cool completely.  Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

  3. Using the remaining 1/2 package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.

Strawberries tart

Ingredients

1 1/4 cups all-purpose flour

3 tablespoons sugar

1/2 teaspoon kosher salt

6 tablespoons (3/4 stick) cold unsalted butter, diced

2 tablespoons cold shortening (recommended: Crisco)

1/4 cup ice water

2 cups Pastry Cream, recipe follows

2 packs Very Berries strawberries, hulled and halved

1/3 cup apricot jelly

3 tablespoons shelled pistachios, halved, optional

Pastry Cream:

5 extra-large egg yolks, room temperature

3/4 cup sugar

3 tablespoons cornstarch

1 1/2 cups scalded milk

1/2 teaspoon pure vanilla extract

1 teaspoon Cognac

1 tablespoon unsalted butter

1 tablespoon heavy cream

Directions

  1. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

  2. Meanwhile, preheat the oven to 375 degrees F.

  3. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

  4. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pastry Cream:

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

  2. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.