So here is a little ditty of which I am quite proud. (Tara, that's the good English). I call it a Strawberry Shortcake Torte. When I make it again, I will tweak a couple of things in the recipe. For haste, I used Pillsbury Pie Crust. Next time I'll use my mother's short crust recipe (still hasty) and I'll make it taller, much like my Peanut Butter Cocoa Torte. But for my first go at an "in my mind, made up recipe," it turned out tasty and (bonus) Bulent loved it.
Mom's Short Crust Recipe
2 cups all purpose flour
3/4 cups butter, softened
1/4 cup vegetable shortening
1/2 tsp. baking powder
1 tsp. salt
very cold water
1. Sift flour, baking powder and salt into a food processor (Mom never sifts, she just throws it in there). Pulse once.
2. Add butter and shortening. Pulse until crumbly.
3. Add water just until ball forms - *caution - do not make the dough too wet.
4. Roll dough in plastic wrap and refrigerate for at least 30 minutes.
5. Roll out and line the bottom (and sides) of a spring form pan.
6. Bake at 375 F for roughly 20 minutes. Keep an eye on it though. And remove it from the oven when it is toasty and golden.
If you prefer a sweeter crust for your fruit pies and tarts, you know what a fan I am of Add A Pinch -and her sweet short crust is excellent - so you can use this one instead if you want. I will use Mom's as an homage and because it's easy for both sweet pies and savory treats.
4 oz. cream cheese
3/4 cup confectioners sugar
2 cups sliced berries
1 pkg. Strawberry Jello
1/2 t. Almond Extract
1/2 t. Vanilla Extract
1 1/2 cups heavy cream
Juice of 1 lemon
1. Slice strawberries and squeeze lemon on them, set aside in the fridge.
2. Cream sugar and cream cheese together until smooth.
3. Add 1 cup cream and extracts to cream cheese mixture, combine.
4. Pour cream cheese mixture into baked, cooled short crust. Put in freezer for quick set.
5. Prepare Jello using directions on box. Add a splash of heavy cream to make it pink.
6. Add strawberries to Jello.
7. Pour jello mixture onto cream cheese mixture in the short crust gently.
8. Refrigerate until set.
9. Whip the rest of the heavy cream.
10. Remove the set tart from the refrigerator and garnish with whipped cream, mint and a berry.