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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal. Ingredients:
1 teaspoon unflavored gelatin |
1/2 cup cold 2% milk, divided |
4 teaspoons sugar |
1 tablespoon king arthur unbleached all-purpose flour |
dash salt |
1 egg yolk, lightly beaten |
1/4 teaspoon almond extract |
crust: |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/8 teaspoon salt |
3 tablespoons butter, softened |
1/3 cup heavy whipping cream |
4 teaspoons confectioners' sugar |
3/4 cup fresh raspberries |
Directions:
1. In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes.
3. For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray.
4. Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack.
5. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries. Yield: 2 servings.
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