Text 29298, 112 rader
Skriven 2015-07-24 05:38:36 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1643
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Retro Strawberries & Cream Pretzel Tart
 Categories: Desserts, Fruits, Dairy
      Yield: 11 servings

MMMMM---------------------------CRUST--------------------------------
      4 c  (140 g) store-bought tiny
           - pretzel twists
    1/2 c  + 3 tb (155 g) unsalted
           - butter; melted
    1/2 c  (50 g) firm packed light
           - brown sugar

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  (360 ml) cold heavy
           - (whipping) cream
    1/2 c  + 2 tb (125 g) granulated
           - sugar
      2 ts Pure vanilla extract
      8 oz (225 g) pkg cream cheese
    3/4 c  (180 ml) water
      3 oz (85 g) pkg strawberry
           - gelatin
      2 qt (910 g) large fresh
           - strawberries; tops trimmed

  Preheat the oven to 350+.F/180+.C/gas 4.

  TO MAKE THE CRUST: Put the pretzels into a resealable
  plastic bag and crush them with a rolling pin into pieces
  that are no larger than 1/4 in/6 mm. (Or pulse the
  pretzels in a food processor, if you prefer.) Pour the
  crushed pretzels and their crumbs into a medium bowl and
  stir in the butter and brown sugar. Press the crust
  mixture into the bottom of a 9-in/23-cm springform pan,
  covering the bottom of the pan evenly. Bake the crust
  until it is lightly toasted, 10 to 12 minutes. It will be
  soft and puffy when you first remove it from the oven, but
  will harden as it cools. Set the crust aside to cool
  completely.

  Put the bowl of a stand mixer and the whip attachment in
  the freezer for 10 minutes.

  Attach the bowl and the whisk attachment to the mixer, and
  pour in the cream. Begin whipping the cream on medium
  speed. When it starts to thicken, pour in 2 tbsp of the
  granulated sugar and the vanilla. Whip the cream mixture
  on medium speed until soft peaks form. (When you dip a
  spoon into the whipped cream and pull it out, the cream
  should form a peak that curls back onto itself.) Set aside
  1 1/2 cups/360 ml of the whipped cream in a small bowl.
  Transfer the remaining whipped cream to a separate bowl,
  cover, and refrigerate; you will use it to top the tart
  later.

  Put the remaining 1/2 cup (100 g) of granulated sugar and
  the cream cheese in the bowl of the stand mixer. Using the
  paddle attachment, beat the sugar and cream cheese
  together on medium speed until creamy, about 2 minutes.
  Remove the bowl from the mixer, and stir the reserved 1
  1/2 cups of whipped cream into the cream cheese mixture
  until it is homogenous. Spread the cream cheese filling
  evenly over the cooled crust. Be sure to completely cover
  the crust, spreading the filling to the edges of the pan.
  Use a damp paper towel to wipe down any specks of filling
  clinging to the sides of the pan or the edges of the tart
  will appear messy when the springform is removed.
  Refrigerate until chilled and set, 30 minutes.

  Meanwhile, bring 1/2 cup (120 ml) of the water to a boil
  over high heat. Put the gelatin powder in a medium
  heat-proof bowl and pour in the boiling water. Stir until
  the gelatin is completely dissolved. Stir in the remaining
  1/4 cup (60 ml) of cold water. Allow the gelatin to cool
  to room temperature.

  While the gelatin cools, arrange the strawberries,
  cut-side down, over the cream cheese filling to cover the
  entire top of the tart. Start by lining the edge of the
  tart with a ring of strawberries and work your way to the
  center in a target pattern. The tips of the berries should
  be pointing straight up. Pour the gelatin over the
  strawberries and cream cheese layer, coating the tops of
  the strawberries in the gelatin as you pour. Refrigerate,
  covered, until the gelatin is completely set, at least 1
  hour. (The tart can be refrigerated up to 1 day before
  serving.)

  Remove the sides of the pan and transfer the tart (still
  on the springform base) to a serving platter. Gently
  rewhisk the reserved whipped cream for 10 to 15 seconds
  and pile it in the center of the tart, if you wish or pass
  at the table. Slice and serve immediately.

  by Andrea Slonecker; Pretzel Making at Home

  Epicurious | September 2013

  Yield: Serves 10 to 12

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... Bread can lead to harder stuff like baguettes and croissants!!!

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