Sugar Cookie 4th of July Fruit Tart

Hey Everyone!! Hope everyone is having a fabulous Monday. Me on the other hand, has a serious case of the “Mondays”. I just can not seem to get going today for the life of me. Maybe a really cold shower will clear up my head. Going to have to experiment on that after I’m done with this post. I guess that is what I get for taking NyQuil at midnight. I just couldn’t sleep, and NyQuil always nocks me out. But, I guess your suppose to be able to get a solid 8 hours of sleep or something like that when taking, and my boys that have decided to wake up at 6:30am. Every. Single. Morning. had other plans in mind. Food for thought when taking for next time.

But now that the week is officially started, time to get back to business!! I, for one, have a lovely pile of clean clothes that have been neglected all weekend. And when I say pile, I mean the equivalent of a small mountain. I know! I know! If I had never neglected it in the first place, it would have never gotten that bad. Well, in my defense… Um… Ok I have no excuse other then, I REALLY HATE laundry, ok!! It’s not the putting it in the washer to the dryer that kills me. It’s that fact that I spend all that time folding and hanging to put them away, and literally two seconds later my kids are looking for their 4th pair of clothes to wear for the day, and they all end up all over the floor anyways. Come on moms?! You know what I’m talking about!! But apparently, my husband is not a fan of “Mount Clothing” that has established a foundation on my side of the bed. (Sigh)

But enough of my Monday morning!! You gotta do what you gotta do, so there is no point in grumbling about it (even if it does make me feel better ;).

Anyways, here is a fabulous dessert that kind of kills 2 birds with one stone. (I’m in the mood to use the word fabulous an obscene amount of times btw, bare with me) The recipe I stole this idea from used the cookies in the tart as decor. But I was thinking, how great is it when you are crazy stressed getting ready for your holiday activities, and you all know you’ve been there, to not have to make a second batter. You could just double the tart crust recipe, roll out your cookies, and bam!! Two desserts for the 4th. A tart for the adults, and cookies for the kids. Or you can go ahead and put the cookies in the tart too, which looks fabulous too 🙂 Either way, super fun, cute, and fabulous 😉 dessert for the 4th!! Enjoy!

Printable Recipe

Sugar Cookie Crust
     1/2 cup granulated sugar
     1/2 cup powdered sugar
     1 cups shortening
     1/2 teaspoon vanilla
     1 large egg, beaten
     2 cups + 2 tablespoons cake flour
     1/2 teaspoon baking soda
     1/2 teaspoon baking powder
     1/8 teaspoon salt
     sugar, for decorating (optional)

     14 ounce can (1-1/3 cups) sweetened condensed milk
     1/2 cup dairy sour cream or light dairy sour cream
     1/2 teaspoon finely shredded lemon or lime peel
     1/3 cup lemon or lime juice
     1/2 cup fresh blueberries
     3/4 cup fresh raspberries

Red, White, and Blue Sprinkles for cookie accent (optional)

Preheat oven to 350 degrees F. In a medium bowl, add sugars and shortening.

Cream together. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix 3 minutes. Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl.

Mix on slow speed until just blended. Do not over mix.

Using floured hands, press 3/4 dough into a 9 1/2″ tart pan with removable bottom. Set extra dough aside.

Lightly sprinkle crust with sugar, is desired, and bake at 350 degrees F for 12 to 15 minutes, or until golden.

As soon as your crust is finished, you’ll notice the middle has risen up. Using a spatula, lightly press center of crust back down. Place crust in pan on cooling rack to cool.

Meanwhile, roll out extra dough onto a lightly floured surface. Using a star cookie cutter, cut dough into different size stars. Place cutouts on an ungreased baking sheet. If desired, drop red, white, and blue sprinkles onto the center of uncooked cookies and press down very lightly. Sprinkle sugar over cookies if desired. Bake at 350 degrees F for 6 to 8 minutes. Place cookies on cooling rack to cool. Let cookies and crust cool completely.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Once crust has cooled completely, fill crust with filling, cover and place in fridge for 1 hour to allow filling to firm.

Before serving, assemble tart. Loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Top filling with berries.

Decorate tart as desired by placing cookies either around, in filling, over crust, etc. Cut and serve.

Makes about 12 servings.

Printable Recipe

Cookie/Crust recipe adapted from Tart recipe altered from


Classic Strawberry Pie

Oh my heck you guys!! I am 100% pure crazy. Why am I freaking out? Well because, I just got through Ragnar (22 1/2 mile race), and now, my little sister has convince me to do this (below).

It’s called the Tough Mudder. It’s a race that is 11 to 13 miles. Which I’ve ran before. So that’s not what worries me. It’s the 25 military obsticles that has me thinking, “How the heck am I going to get through this thing!!” Not to mention 15% to 20% of the people that begin this race do not finish it, and the mass majority of those people running are men. I know I can do it… but do I really want to. LoL!! I guess there is no backing out now. Tomorrow is day one of training. I have to get my upper body strength up before I can do this race. So that will involve a LOT of push ups, weights, pull ups (when I get to being able to do one), etc. Oh gosh… Pray for me!

I’m just gonna try not to think about it to much until it comes, besides training for it every day for the next 5 months. So lets talk about something else to distract me. For instance, this pie will do 🙂 Super easy! The only thing I would suggest is maybe making a homemade crust instead of just buying one. My favorite homemade crust is this one (click here). It’s my mom’s recipe and it’s amazing. So just make the crust from scratch, follow the instructions, but when you line in with foil before baking, add pie weights. And I baked mine for like 15 minutes at 450 degrees, and then cooled for like another 10 without the weights or foil. But just play with it. You want your crust to just start to golden when it’s done. But I have a gas stove, which is going to bake differently then regular conventional ovens, so watch it. Other then that. This pie is amazing!! I’m a little biased cause I love strawberries, but this still. This pie is totally worth making! Enjoy 🙂

Printable Recipe

Classic Strawberry Pie
     1 unbaked pastry shell (9 inches)
     3/4 cup sugar
     2 tablespoons cornstarch
     1 cup water
     1 package (3 ounces) strawberry gelatin
     4 cups sliced fresh strawberries
     Fresh mint, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Arrange strawberries in the crust. Pour the gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.

Yield: 6-8 servings.

Printable Recipe

Recipe from Taste of Home “Church Supper Desserts”.

White Chocolate Mousse Cherry Pie

Good morning everyone!! I thought since it’s Saturday, we could do a fun weekend recipe 🙂

I saw this recipe in one of my magazines and was immediately drawn to it. I just love the way all the layers look. So elegant. Kind of like a tuxedo with a red rose in the collar. Super simple, but yet classic. Not to mention tastes amazing! The only thing I can say I wish I knew before I started this recipe is, be really careful not to over whip the whipping cream. You don’t want to take it past the “soft peeks” stage. But other then that, this recipe was pretty simple and absolutely delicious. Enjoy!!

Printable Recipe

White Chocolate Mousse Cherry Pie
     14 cream-filled chocolate sandwich cookies
     3/4 cup chopped macadamia nuts
     2 tablespoons butter, melted

     1 tablespoon cornstarch
     2 tablespoons water
     1 can (21 ounces) cherry pie filling
     1/2 teaspoon almond extract

White Chocolate Mousse:
     1 cup cold 2% milk
     1 package (3.3 ounces) instant white chocolate pudding mix
     1 envelope unflavored gelatin
     3 cups heavy whipping cream, divided
     1/4 cup sugar
     1/4 teaspoon almond extract

Chocolate Syrup and Curls, Optional

In a food processor, combine cookies and nuts; cover and process until the cookies are finely chopped.

Add butter; cover and pulse until mixture resembles coarse crumbs.

Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350 degrees F for 8-10 minutes of until set. Cool on a wire rack.

For filling, combine cornstarch and water in a small saucepan until smooth.

Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust.

Top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

Printable Recipe

Recipe from Taste of Home “Grand Prize Winners” magazine.

Chocolate-Raspberry Tart with a Gingersnap Crust

I have been meaning to cook more this week, but there has been two problems. 1) Sunday was me and my hubbies 9th wedding anniversary. So I’ve been a little spoiled this last week. Sunday night my amazing mother-in-law took my kiddos, so Sunday night/Monday during the day me and Luke got to spend some much needed uninterrupted time together. Well, not really uninterrupted I guess. We went to breakfast at the amazing Cracker Barrel, and then we spent all day at The Renaissance Festival. It was so nice, but didn’t give me a chance to do all I wanted to Monday.

And reason 2) It’s Race Week!! Come Friday and Saturday I will be kicking my own butt running my race legs. I’m a little nerves :/ but I’ve prepared the best I can. I’m not nerves about my last 9 mile leg, it’s my 2nd 6.3 mile leg that’s got me questioning my sanity. It’s all up hill! And being that I live in Phoenix, AZ, where everything is pretty flat, I haven’t done much hill training. I know!! Pray for me!

No, it will be good though. My hubby has said he is going to come run that leg with me, being as it’s gonna be around 10 o’clock at night that I will be running. My husband is a big safety buff. He doesn’t apply this to himself being that he’s a Lineman and is always working with high voltage. Or the fact that he is fighting other guys that are as big as he is, just for fun, but “I” must always be safe!! No, I’m not venting… Ok, maybe a little… But I am grateful that he is going to come run it with me. At least that will keep me a little bit distracted.

So, like I was saying before getting extremely off track, I haven’t had much time to cook, so I decided to use my raspberries I got from Costco and make this beautiful tart (I had been craving something raspberry/chocolate since I had a little sample at The Renaissance Festival :). A couple of things to look out for before starting this recipe though. First, don’t use bittersweet chocolate! Use semisweet. In my opinion the whole tart come out tasting so much more balanced with the semisweet chocolate, and the bittersweet chocolate just didn’t give enough sweetness to accommodate the gingersnap crust.

Two, I used frozen raspberries for the puree and it worked out so well. Really, there is no need pay the extra cash to buy additional fresh raspberries when you’re just gonna mangle them anyways. So I would say use a cup of frozen raspberries here instead of using your fresh ones.

And lastly, don’t go far when letting this chill before adding the raspberries. I would check on it every 10 minutes. You want your ganache just a little firm, but it needs to still have some give to it. Trust me, I learned this the hard way. After my ADD took me to doing other things for an hour and a half, I had to let the ganache come back to room temperature before being able to get the raspberries to penetrate the ganache without severely deforming my poor little raspberries. But in the end it turned out delish! Gotta love raspberries and chocolate together!! Enjoy!

Chocolate-Raspberry Tart with a Gingersnap Crust
     Cooking spray for the pan
     About 40 gingersnap wafers (to yield 1 1/2 cups finely ground)
     1/4 cup melted unsalted butter
     3 1/2 cups fresh raspberries
     1/2 lb. semisweet or bittersweet chocolate, finely chopped
     1 1/4 cups heavy cream
     Small pinch table salt

Position a rack in the middle of the oven and heat the oven to 325 degrees F. Oil the sides and bottom of a 9 1/2-inch fluted tart pan with a removable bottom.

In a food processor, grind the gingersnaps until they’re the texture of sand.

Like so. Make sure to hold onto your food processor while running though. Gingersnap cookies are a little bit firmer then your regular cookie, and it’s gonna take your processor a little muscle to get it to this stage.

Transfer to a bowl, add the melted butter, and work it in by squishing the mixture together with your hands.

Press into the sides and bottom of the oiled tart pan (this is easiest done with the bottom of a flat-bottomed measuring cup). Set the pan on a baking sheet and refrigerate for 20 minutes to firm. Bake the tart crust on a baking sheet until fragrant, about 15 minutes, checking and rotating if needed to make sure the crust doesn’t get too dark. Set on a rack to cool.

Meanwhile, pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl.

You’ll have about 1/2 cup puree; set aside and discard the contents of the sieve.

Put the chopped chocolate in a medium bowl. Heat the cream just until boiling. Pour the hot cream over the chopped chocolate; whisk to blend.

Stir in the raspberry puree and the salt.

Pour the mixture (called a ganache) into the cooled tart shell. Refrigerate until ganache is fairly firm, about 1 hour.

Arrange the remaining raspberries on top of the ganache; they should completely cover the surface. Chill until the ganache is completely firm, about 30 minutes, and serve.

Printable Recipe

Recipe from The Best of Fine Cooking: Chocolate Magazine.

Strawberry Cream Cheese Tart

I wasn’t going to do anything strawberry and chocolate this year for Valentines Day cause strawberries are so expensive this time of year, but I found this amazing farmers market that had a whole crate of strawberries for like 5 bucks. So, it gave me the perfect excuse to make this amazing recipe, and hopefully a couple others.

I got a little carried away with taking pictures, again, but I love tarts and pastries.They’re just so pretty! Cakes are ok, but in my opinion anything with a light flaky crust and fruit has got my vote!! And in my defense, look how gorgeous this dessert is!! I couldn’t help but take an extra picture, or 10. I know, it’s sad. It’s a medical condition that I am seeking counseling for 😉 Totally kidding, but, sometimes in my kitchen, there I am taking pictures and this little crazy french accented photographer pops in my head and totally takes over. It’s actually pretty comical. I don’t know how food can “work it” or “own it”, or where that phrase got implanted into my head, but some days when all I have is my 3 year old to keep me sane, we, my french split personality photographer and I, get carried away. (No I’m not french at all, but one can pretend 😉

This recipe is completely amazing though!! The crust is completely perfect in every way, and then the cream cheese gives this tart a kind of cheesecake feel. Which, we all love cheesecake right!? Can never go wrong there, and then top that all off with fresh strawberries and chocolate. Um, Yes Please!! Totally decadent and indulging. I topped my tart off with the extra chocolate ganache left over from the crust, but you can also do the melted chocolate like instructed in the recipe. I just wanted the extra gooey syrupy look and feel, but I also feel like it just tied the whole tart together, but either way works. And it’s not like you can mess this thing up. It pretty much turns out amazing no matter what! Enjoy!!

Strawberry Cream Cheese Tart
For the crust:
     1 large egg yolk
     1 tablespoon heavy cream
     1/2 teaspoon vanilla extract
     1 1/4 cups all-purpose flour, plus more for dusting the work surface
     2/3 cup confectioners’ sugar
     1/4 teaspoon salt
     8 tablespoons cold unsalted butter, cut into 1/2-inch cubes

For the ganache:
     2 oz. bittersweet chocolate, finely chopped
     1/4 cup heavy cream
     1 tablespoon unsalted butter, at room temperature

For the filling:
     8 oz. cream cheese, softened
     1/2 cup confectioners’ sugar, sifted
     1/2 teaspoon vanilla extract
     2 tablespoons milk or cream

For topping:
     Fresh strawberries, sliced (approximately 12 oz.)
     Melted bittersweet or semisweet chocolate, for drizzling (optional)

To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside.

Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture.

Process to cut the butter into the flour until the mixture resembles course meal, about fifteen 1-second pulses.

With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish.

Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-liner tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375 degrees F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. (If you don’t have pie weights, you can also substitute for pinto beans or rice. Also make sure that you have enough foil to rap around the bottom of the tart pan or else if the top edge of the crust is not covered it will brown too quickly.) Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.

To make the ganache, place the chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Remove from the heat and pour over the chocolate.

Let sit 1-2 minutes to melt the chocolate. Whisk together until a smooth ganache forms. If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth. Whisk in the butter.

Spread the ganache in a thin even layer over the bottom of the cooled tart shell. Allow the ganache to set before proceeding.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth.

Blend in the vanilla and milk or cream.

Mix should appear smooth and creamy like so.

Spread the cream cheese mixture over the cooled ganache in the tart shell.

Starting from the outside and working toward the center.

Place the sliced strawberries in concentric circles slightly overlapping each other.

Gently press the berries into the cream cheese mixture to help keep them in place.

Drizzle with melted chocolate, if desired. Chill until ready to serve.

Printable Recipe

Recipe from Widgets

Pear-Cranberry Linzer Tart

So, to be honest, I was planning on cooking all this week and having some amazing dinners by now to post… but, what can I say… life happens. That and I’ve needed so badly to get on top of my house.

I just got to the point where I was so sick and tired of looking at my complete mess of a house. Downstairs is always pretty clean, but the upstairs never gets as much attention as it needs. And it was time for my before Christmas super deep cleaning. It’s kind of my thing that every year before Christmas I get rid of old cloths, toys, etc. Completely toothbrush clean my house from top to bottom, and basically get ready for the new year.

That pretty much sums up my week in a nut shell. Not much time for trying new recipes, but now that I feel adequately sick of cleaning and satisfied with my organized house, back to some cooking. I’m pulling this recipe from my archives, so please forgive that it is yet again, another dessert, but I promise, today I’m going to the grocery store and cooking some amazing meals. One that includes my mothers most amazing homemade chicken noodle soup recipe. Yum!!

But here is this gorgeous Pear-Cranberry Linzer Tart to hold you over. K, mine turned out looking more like a pie then a tart, but you get the idea. Just a head up though, if you haven’t ever tried a tart, this is not going to be like a pie. A pie has more of a juicy gooey filling, where as this tart really consists of just the soft fruit. So it’s a little different then what you might be expecting, but so delicious! Enjoy!!

     4 ounces (1 cup) walnuts, lightly toasted
     1/2 cup granulated sugar
     8 ounces (1 3/4 cups) all-purpose flour
     1 teaspoon ground cinnamon
     1 teaspoon finely grated lemon zest
     1/2 teaspoon table salt
     1/8 teaspoon ground cloves
     2 hard-cooked egg yolks, crumbled
     8 ounces (1 cup) cold unsalted butter, cut into 1/2-inch pieces
     2 raw egg yolks
     1/2 teaspoon pure vanilla extract
     2 lbs. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
     6 tablespoons all-purpose flour
     1 cup fresh or frozen cranberries, picked through and rinsed
     1/2 cup granulated sugar
To Finish
     1 egg yolk
     1/4 cup heavy cream or whole milk

In a food processor, grind the walnuts with the sugar to a sandy texture. Add the flour, cinnamon, lemon zest, salt, cloves, and crumbled hard-cooked egg yolks. Pulse briefly to combine.

Add the butter and pulse until the dough starts to come together and looks clumpy.

Like so.

Add the raw yolks and vanilla and pulse until well combined. The dough will be sticky and moist, more like a cookie dough than a pastry dough. Cut the dough in half (each piece should be about 12 3/4 ounces), set each half on a large piece of plastic, and shape each into a flat disk, using the plastic to help you flatten. Wrap each disk in its plastic and refrigerate for at least 1 hour.

On a floured work surface, roll each disk of dough into an 11-inch round about 1/4 inch thick. Put one round on a plate and refrigerate, uncovered.

Fit the other round into a 9-inch fluted tart pan with a removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flush with the top of the pan, about 1/3 inch thick. Sprinkle 2 tablespoons of the flour on the bottom of the tart and spread to evenly cover.

Toss the pears and cranberries with the remaining 1/4 cup flour.

Arrange the fruit in the tart shell so that the pears lie as flat as possible and there are some berries showing on top.

Scrape any remaining flour over the fruit and sprinkle with the sugar.

Take the other piece of dough from the refrigerator and cut it into eight 1-inch-wide strips. (Use a ruler and a ravioli cutter or a pastry cutter to get beautiful zigzag-edged strips.) Arrange four strips, evenly spaced, over the top of the tart.

Then, on a sharp diagonal to the first four, set the other four strips on top so that the overlapping layers make diamond-shaped windows. Trim the ends of the strips, and press them into the edges of the tart.

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set in on the rack. Heat the oven to 350 degrees.

Whisk the egg yolk with the cream or milk.

Brush the tart’s top strips with the egg glaze.

Bake on the baking sheet until the pastry is golden brown, 1 1/4 to 1 1/2 hours. Let it cool on a rack for 1 hour and serve lightly warm. Yields: One 9-inch tart; serves 8.

Recipe from The Best Of Fine Cooking Holiday Baking.

Strawberry Mousse Tart

I just got a new dessert cook book and am totally excited!! Most of the desserts are pastries, which is one of my main interests. Something I’m not very experienced in baking, but one of my all time dreams is to go travel around Paris and spend like a whole week doing nothing but sampling pastries. So this dessert is like a traditional pastry. Not overly sweet, but really just right. The crust is to die for. The mousse was good, but the crust is what I couldn’t stop eating. I found myself scooping out the mousse just to eat the straight crust. A quick hint to help your crust not get soggy is after your crusts cools, brush a thin layer of melted white or dark chocolate onto the crust before filling with the mousse. You want to brush about half way up the side and cover the entire bottom so the chocolate is everywhere that the mousse with be. Just make sure to let the chocolate completely set before you add the mousse. Also, when you are making the filling, save the gelatin and water till right before you add it to the strawberry mixture. The recipe says to do it like half way through and then add it at the end of making the filling, but when I did this my gelatin and water turned into jello. So do this step right before adding it so that is doesn’t set while you are finishing up. Other then that, this dessert is really fun and way delish!! Enjoy!


  • 2/3 cup (150 g) unsalted butter, cubed, softened
  • 1/2 cup (75 g) confectioners’ sugar
  • 2 large egg yolks
  • 1 2/3 cup (250 g) all-purpose flour
  • 3-4 teaspoons iced water
  • 3 cups (450 g) strawberries
  • 2 tablespoons boiling water
  • 3 teaspoons unflavored powdered gelatin
  • 2 large eggs + 2 large egg yolks
  • 1/3 cup (70 g) sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (125 ml) heavy cream
  • Confectioners’ sugar, to dust

Pastry: Lightly grease a 10-inch (25-cm) tart pan with removable base. Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until pale and creamy. Add the egg yolks one at a time beating until fully combined. Mix in the flour and enough water to bring the dough together. Shape into a ball, cover in plastic wrap (cling film), and refrigerate for 1 hour.
Roll the pastry out on a lightly floured work surface to 1/4 (5 mm) thick. Line the prepared tart pan with the pastry and trim the edges. Cover and refrigerate for 30 minutes. Preheat the oven to 350 degrees F (180 degrees C/gas 4). Cover the pastry case with parchment paper and fill with baking weights, dried beans, or rice. Bake for 15 minutes. Remove the paper and weights and bake for 5 more minutes until golden brown.
Filling: Place half the strawberries in a food processor and blend until smooth. Strain through a fine mesh sieve into a small saucepan. Place over medium heat and bring almost to a boil. Set aside. Put the boiling water in a small cup, sprinkle with the gelatin, and stir until dissolved.
Beat the eggs, egg yolks, sugar, and vanilla in a medium bowl with an electric mixer until pale and creamy. Gradually pour in the hot strawberry puree, beating until combined. Return the mixture to the pan and stir over low heat until thickened slightly.
Remove from the heat, add the gelatin and stir to combine. Pass the strawberry mixture through a fine mesh sieve into a medium bowl and refrigerate, stirring occasionally, until cooled, about 30 minutes. Whip the cream in a small bowl with an electric mixer on high speed until soft peaks form.
Fold the cream into the cooled strawberry mixture and pour into the prepared tart case. Slice the remaining strawberries and arrange decoratively around the top of the mousse. Refrigerate until set, at least 2 hours. Dust the tart with confectioners’ sugar and serve.
Recipe from The Golden Book of Desserts