Strawberries and Cream Cookie Tart
This breezy spring dessert features a thick, rich, browned butter cookie crust that is studded with pretzels, but the bright, acidic, perfectly ripe strawberries on top remain the star of the show. Although not pictured (some technical difficulties occurred - the recipe writer's oven broke, and the gelatin mixture was devastatingly left to harden in the fridge during the confusion) a light layer of strawberry gelatin on top of the sliced berries adds dimension to the tart and directions for that addition are included, but optional. This is a bit of a complicated dessert - but very worthy of being shared with friends. Note that two elements of the dessert can be made ahead and refrigerated for the next day - both the cookie dough base, and the whipped cream. Strawberries can also be rinsed and sliced a day ahead of time.
Ingredients:
For the cookie crust:
½ cup (1 stick) unsalted butter
½ tsp salt
1 cup brown sugar
1 tbsp vanilla extract
1 egg
1 ½ cups flour
½ tsp baking soda
½ cup smashed pretzels
For the whipped topping*:
1 can coconut cream, chilled (preferably overnight, but at least for a few hours
¾ cup powdered sugar
½ tsp vanilla extract
*Homemade whipped cream can also be made, or cool whip can be used (whatever gets it on the table) but this recipe was made using the coconut whipped cream for the sake of it being an overall dairy-lite dessert.
For the strawberry topping:
½ cup fresh strawberries, thinly sliced
1 package strawberry gelatin
4 cups water, or whatever the gelatin package requires
Follow the instructions on the gelatin package - but be aware that the entire volume of the recipe will not be needed for this topping.
Instructions:
For the cookie tart:
Melt butter over medium/low heat in sauté pan. Continue simmering until butter solids begin to brown. Allow to simmer for about 3 more minutes, watching closely.
Transfer butter to mixing bowl and allow to cook for 5-10 minutes. In the meantime combine flour and baking soda
After butter has cooled somewhat, mix in sugar, vanilla extract, and egg. Combine with flour mixture.
Fold in pretzels.
Press dough flat into tart pan or pie pan, pressing from the middle up the edges as far as possible. Place tart pan in freezer to set. Preheat oven to 425.
Prepare strawberry gelatin according to package instructions and place in refrigerator. Note the time. It should take about 45 minutes to thicken up enough for pouring over the top of the tart.
For the whipped cream:
Scoop the coconut milk solids out of the top of the can, leaving most of the thinner liquid in the bottom.
Add vanilla extract and blend with a hand mixer for about 1 minute, or until the mixture thickens.
Add the powdered sugar and blend for just 1-2 minutes longer to incorporate.
Remove tart from freezer and place into preheated oven. Allow to cook for 8-10 minutes until golden.
After the cookie base has cooled, the dessert can be assembled.
Layer whipped cream onto tart and smooth with a spoon. Follow with the sliced strawberries arranged in whatever pattern is preferred.
Pour the gelatin topping over the arranged strawberries, using a spoon to slow the flow of the gelatin and help it spread more evenly.
Refrigerate and allow to set for an hour or so. Enjoy!
STRAWBERRY SEASON BONUS (As pictured): To get rid of extra strawberries, prepare a caprese salad exactly as you normally would (tomatoes, fresh mozzarella chunks, fresh basil leaves, and a quality balsamic vinegar) BUT, replace the tomatoes with sliced strawberries.
