Strawberry Graham Cracker Tart Food

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

STRAWBERRY CREAM TARTS

Steps:

• Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
• In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
• Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
• The pastry cream will keep up to 4 days refrigerated.
• Makes about 1 ½ cups.
• For crust, preheat the oven to 350 F and lightly grease mini muffin tins.
• Combine the flour, graham cracker crumbs, sugar and salt in a bowl. Add the melted butter and mix until an even crumbly texture. Spoon about a tablespoonful of the mixture into each muffin cup and press it into the bottom and up the sides. Bake these for 10 minutes, then cool before assembling.
• Use a skewer to gently remove each tart shell from the tin Stir the vanilla pastry cream to soften and then spoon or pipe the filling into each cup and then arrange a strawberry on top of each. Chill until ready to serve.
• The tart shells and pastry cream can be prepared up to a day in advance, but should be assembled within a few hours of serving.

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST

Steps:

• Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
• Cook on medium heat, stirring constantly until mixture thickens.
• Remove from heat and let cool.
• Combine graham cracker crumbs and 1/4 cup granulated sugar.
• Add melted butter to the cracker/sugar mixture until evenly coated.
• Press into pie tins.
• Bake for about 10 minutes at 350 degrees.
• Let cool.
• Mix cream cheese, powdered sugar and vanilla until well blended.
• Whip cream until stiff.
• Fold whipped cream into cream cheese mixture.
• Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
• Store in refrigerator until strawberry topping is cooled.
• Carefully spoon strawberry topping into the depression previously made in the filling.
• Store in refrigerator until ready to serve.

STRAWBERRY GRAHAM CRACKER TARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese, and Splenda. Beat until the mixture is slightly fluffy, about 1 minute.
• Scrape down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Scrape down the sides of the bowl, and beat for 1 minute more.
• Fill each tart shell with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time.
• Try a new kind of strawberries and cream: In a small bowl, crush 2 large ripe strawberries with a fork. Then stir in 1 packet of Truvia and 2 ounces (1/4 cup) of nonfat Greek yogurt. Satisfies your sweet tooth for fewer than 50 calories.
• Fat: NA (before), 8.1g (after)
• Calories: NA (before), 207 (after)
• Protein: 9g
• Carbohydrates: 24g
• Cholesterol: 10mg
• Fiber: 1g
• Sodium: 212mg