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Oatmeal and berry cooky tart.

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.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Mar 1, 1985
Words:217
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