Strawberry dessert dish will start the egg rolling
Posted on Wednesday, July 23, 2008
Surely you’ve noticed the price of flour and eggs. They’re going up, up, up.
Looking for a way to stretch your family’s food budget, eat healthfully and still feel like you’re living large ?
Strawberry Ice Cream Tarts are made from an often overlooked yet versatile convenience food — the egg roll wrapper.
Although traditional egg roll dough is quite heavy, today’s versions are super-thin squares of flour, water and salt, and sometimes eggs.
Typically used to wrap savory fillings, the pliable wrapper also can double as a dessert. We molded it into a tart pan sprinkled with a crumb mixture containing graham crackers, and baked the dough to create an elegant, edible serving bowl.
Add strawberry ice cream and fresh strawberries, and, if you’re feeling flush, a squirt of chocolate sauce is nice.
Look for egg roll wrappers in the refrigerator case of the produce section in large supermarkets. Strawberry Ice Cream Tarts 1 tablespoon granulated sugar 1 graham cracker (5 by 2 1 / 2 inches ) Cooking oil spray 4 egg roll wrappers 2 cups strawberry ice cream 8 large fresh strawberries Chocolate syrup, optional Heat oven to 325 degrees.
Place sugar in a small bowl. Place graham cracker in a ziptop bag and crush until finely crumbed. Pour into sugar and mix well.
Coat 4 (4 3 / 4-inch ) tart pans with nonstick spray. Sprinkle 1 teaspoon of sugar mixture over bottom of each pan. Carefully place egg roll wrapper in pan to form crust.
Trim away and reserve excess for another use. Sprinkle 1 teaspoon sugar mixture over top of egg roll wrapper.
Bake 15 to 20 minutes until golden brown and crisp. Remove from oven, place pan on a rack and let cool 10 minutes. Remove shells to rack to cool.
Let ice cream soften slightly. Spoon 1 / 2 cup ice cream into each shell. Thinly slice strawberries and layer in a circle over ice cream. Drizzle with chocolate syrup, if desired.
Makes 4 servings.
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