Roasted Strawberry Basil Cream Pie From Kale Caramel Recipes

ROASTED STRAWBERRY & BASIL CREAM PIE FROM KALE & CARAMEL

Steps:

• Make the Whipped Cream:.
• In a small saucepan, heat the heavy cream over medium heat. When steam rises, slightly crumple the basil leaves, add them to the cream, and reduce the heat to low. Stir and compress the basil with a wooden spoon or silicone spatula, cooking for another 1 to 2 minutes. Do not let the mixture boil. Remove from the heat and let the basil steep for 30 minutes, covered. When the basil has finished steeping, strain the cream and discard the basil.
• Let the basil-infused cream cool, then whip with the honey until soft peaks form. Set aside in the fridge.
• Make the Crust:.
• Preheat the oven to 375°F.
• In a small saucepan over low heat, melt the butter. Crush the graham crackers in a food processor or blender until they have a sandy texture. Don't over-blend into a flour. Pour the crumbs into a large bowl and mix in the sugar, butter, and salt. Mix until you have a wet sand-like blend.
• Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 12 minutes, until golden brown. Remove and let cool completely on a rack.
• Make the Filling:.
• With the oven still at 375°F, cut the strawberries in half. Place in a large bowl and toss gently with the sugar. Arrange them on a parchment-lined rimmed baking sheet and bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor or blender, puree, and set aside to cool completely.
• Whip the heavy cream in a large bowl until soft peaks form. Set aside.
• In a second bowl, whip the cream cheese, cooled strawberry puree, and honey until completely smooth, about 5 minutes. Fold the whipped cream into the strawberry cream cheese mixture until incorporated and even in color.
• Assemble the Pie:.
• Once the pie crust is completely cool, spread the strawberry cream cheese mixture into the bottom of the pan. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling, leaving a 2-inch border.
• Garnish with fresh strawberry halves and small basil leaves. Chill, covered in plastic wrap, for at least 2 hours.
• Slice and serve with extra strawberries and a sprinkle of minced fresh basil leaves and small, whole leaves for garnish.
• Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: http://www.kaleandcaramel.com/book.

STRAWBERRY CRèME CARAMEL TART

Steps:

• Preheat oven to 225° F.
• Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly. Transfer baking sheet to a rack to cool strawberries.
• Increase temperature to 350° F.
• In a dry heavy saucepan cook granulated sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly. Put pie plate in a baking pan.
• In a saucepan heat cream just to a boil and remove pan from heat. In a bowl whisk together egg, yolks, vanilla, and a pinch salt until combined well and in a stream add warm cream, whisking. Skim off any froth and carefully pour custard into pie plate. Arrange strawberries decoratively on their sides in custard (custard should completely cover strawberries) and add enough hot water to pan to reach halfway up side of plate. Bake crème caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly (custard will continue to set as it cools). Remove plate from pan and cool custard completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.
• In a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal. Add 1 tablespoon ice water and toss mixture with a fork until incorporated. Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour.
• Preheat oven to 350° F.
• On a lightly floured surface roll out dough into a 10-inch round (about 1/8 inch thick) and transfer to a baking sheet. Using a 9-inch plate as a guide, trim dough to a 9-inch round. Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack. Crust may be made 1 day ahead and kept, loosely covered with foil, at room temperature.
• Have ready a flat serving plate at least 10 inches in diameter with a slight lip. Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edges of plate) and garnish with strawberries.

STRAWBERRY CREAM PIE WITH GRAHAM CRUST

Steps:

• CRUST:.
• Combine ingredients and press into a glass pie dish. Bake at 350 degrees F for 10 minutes. Let cool.
• FILLING:.
• Chop 1 cup of the strawberries. Cut remaining strawberries into halves and set aside.
• Combine the 1 cup sugar and gelatinin a 2-quart saucepan. Gradually add 1 cup water (DON'T add water amounts on back of jello box!) and stir until smooth. Add chopped strawberries. Cook until sugar and gelatin are dissolved.
• Remove from heat and cool until slightly thickened.
• Add remaining strawberries to gelatine mixture and pour into the cooled pie crust.
• Make the whipped cream: beat the cream until soft peaks form, then gradually add sugar and beat until stiff peaks form Spread over pie.
• Chill until firm, about 3 hours.

NO-BAKE STRAWBERRY CREAM PIE

Steps:

• Combine softened cream cheese, sugar, vanilla and nutmeg, mixing until well blended.
• Mash 3/4 cup of strawberry slices and stir into cream cheese mixture.
• Whip whipping cream with confectioners' sugar until soft peaks form; fold into cream cheese mixture.
• Fold remaining strawberry slices into cream cheese mixture and spoon into crust.
• Refrigerate several hours.

BAVARIAN STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

STRAWBERRY BASIL LEMONADE [WITH CITRUS VODKA]

Steps:

• Combine lemonade, strawberries, and basil leaves in a small container, stirring well.
• Add vodka.
• Cover and refrigerate at least 2 hours.
• To serve, remove basil leaves (if they're too wilted), and serve with ice and fresh basil leaves.