Oatmeal and berry cooky tart Essay

Oatmeal and Berry Cooky Tart



Use a sharp knife to cut this dessert. 1/2 cup quick-cooking
rolled oats 2/3 cup butter or margarine, at room temperature 1 cup
all-purpose flour 1/2 cup firmly packed brown sugar Custard topping
(recipe follows) 2 cups sweetened strawberries

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In a food processor (or bowl with your fingers), mix oats, butter,
flour, and sugar until dough holds together. Pat dough into a smooth
ball, then press into an 8-inch circle on a greased 12- by 15-inch
rimless baking sheet. Bake in a 325[deg.] oven until golden, about 20
minutes. Loosen from pan with a long spatula; leave in place to cool.
Put cooky on a flat dish and spread custard on top. Cover and chill 1
to 4 hours. Top with berries; cut in wedges. Serves 10.



Custard topping. In a 2- to 2-1/2-quart pan, blend 2 tablespoons
cornstarch and 1/2 cup sugar. Mix in 1-1/2 cups milk and bring to a
boil, stirring. Stir sauce into 2 eggs yolks; return sauce to pan and
cook, stirring, over low heat until it begins to thicken, about 3
minutes. Add 2 teaspoons vanilla. Cover and chill until cold but not
stiff. Beat 1/2 cup whipping cream until holds soft peaks; fold into
sauce and use.

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