Sunday was Mother’s day I wanted to make something fucsia/pink (in another life I must have been/will be the magenda mixer).
I found this recipe ages ago and had kept it for whenever I found cranberries and it just happened that I came across some (frozen of course) at a new shop near my house. It’s was a message from the universe I could not ignore. Of course, I know that in the blog world, using out of season produce might be frowned upon, but I couldn’t care less. There are enough musts, shoulds and have-to’s in my offline life.
Sunday was also the day that my laptop decided to die on me. I guess it didn’t want this vain life anymore. I hope that someone will save it, as the green mixer and the pans were best pals and will definitely get depressed.
A few words about the recipe:
- The original recipe calls for cranberries, but I used strawberries as well. The result is a refreshing dessert, with texture that is similar to lemon/lime pie.
- As you add the lemon in the recipe, it is best if you do it slowly with tasting it because it might get too sour for your taste. I used about 45ml. As you add lemon to the filling, its color will get lighter.
- The crust is crunchy and buttery like a shortbread
300 grams cranberries
150 grams strawberries
½ cup (125ml) water
200 grams (7oz) sweetened condensed milk
¼ cup (60ml) lemon juice (I used less)
3 egg yolks
¾ cup (94 grams)all-purpose flour
¼ cup (38 grams) whole-wheat flour
¼ cup (50 grams) white granulated sugar
¼ tsp. salt
6 Tbsp. (84 grams) butter, melted and cooled
½ tsp. vanilla extract
Bring cranberries, strawberries and ½ cup water to a simmer in a saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth and strain mixture through sieve. This should make about 1 cup puree.
Transfer puree to a medium bowl and whisk in condensed milk and lemon juice. (It’s a good idea to taste as you pour the lemon because it might get too sour for your taste). Whisk in egg yolks.
Preheat oven to170⁰C.
Butter and line a 20x20cm (8inch) square baking with parchment paper (let is hang from the sides).
Whisk together all the dry ingredients (flours, sugar and salt).Stir in butter and vanilla extract. Press into bottom of prepared pan and bake for 25 minutes, or until crust is golden brown. Take out of the oven and reduce oven to 150⁰C. Pour filling into hot crust and bake for 23 to 28 minutes, or until custard is set. Cool, then chill until firm.
Pull the sides of the parchment paper to lift the baked dessert out of the pan. Cut into 25 bars and server cold or at room temperature.
Judges’ verdict: 8.5-9/10 (some loved it, some hated it)
*unfortunately I only kept the page with the recipe but not the magazine title or date and it doesn’t say at the bottom of the page as most do.