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
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.
|Printer friendly Cite/link Email Feedback|
|Date:||Mar 1, 1985|
|Previous Article:||Mexican chili sauce.|
|Next Article:||These are add-on soups from Vietnam.|