Over my spanning years . . . and recently I just added another . . . I’ve made a lot of Peanut ButterVIEW FULL POST »
RUSTIC MINI BERRY COCONUT CREAM PIES
Yesterday, a good friend brought over a large container of big and beautiful Blueberries. They were a “thank you” gift for my husband, for helping them re-bark their gardens. I think they know him too well! He is what you call – a FRUITAHOLIC! Yes, he eats very healthy indeed.
I found a way to “un-healthy” those wonderful berries though. Today I made these cute little rustic mini pies. You see, I only have large tart pans, but I don’t own any individual little tart pans. That’s a problem! We don’t eat large in this house anymore – since the kids are all g one. I need to run to Rush’s Kitchen Supply, and invest in mini tart pans. I didn’t want to take the time to do it today, however….so I improvised.
I simply used my little Creme Brulee dishes. They are a bit rustic, but I wanted them that way. The pastry cream recipe below, is from Barefoot Contessa. I love her…..and her recipes. It is simply delish. I also added a bit of flaked coconut for my coconut loving husband. Once filled, I just added those scrumptious blueberries and slices of strawberries. Now…..when I eat mine tonight, I also plan to top it with Whipped Cream.
I don’t normally run on Saturdays, but I think I might have to break that tradition. For the link to the best pie crust ever, click here, and ENJOY.
This helps to keep the crust from getting soggy, once filled.
Bake in the oven at 400 degrees for about 10 minutes,
or until golden brown. Let cool completely before filling with Pastry Cream
Fill with Cooled Pastry Cream,
and Top with berries of choice.
Stare at it for a minute….take a few pictures.
EAT!
Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 tablespoon heavy cream
1/2 cup flaked coconut (optional)
Berries of your choice
DIRECTIONS
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. 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, butter, and heavy cream. Stir in coconut if desired. Pour pastry cream into a bowl, & place plastic wrap directly on the custard and refrigerate until cold. Yield: 2 cups
