In terms of baking, less is more this holiday season. I am going all mini for the desserts! After the numerous appetizers, turkey, stuffing, sides and salad, I often find there is little room left for sweets. So instead of big and intense desserts, I will be serving a variety of mini treats. Mini means more pleasure, one bite at a time.
If You Love Mini Desserts You'll Also Love These Apple Heart Pies
Festive Raspberry Boats
Ingredients
1 ½ cup of custard cream (see recipe below)
200 g pie dough – home made or store bought
1 punnet of fresh raspberries
A few leaves of mint for garnish
Preheat the oven to 350 °F.
Roll out the dough evenly and dough evenly on a surface covered with flour.
Cut out even circles with a cookie cutter (or a glass) and place them in buttered boat shaped baking mould.
Cook the dough in the oven for 15 minutes.
During this time, prepare the custard cream.
Once the custard cream has cooled off, put one full tablespoon in each of the boats.
Decorate simply with raspberries and mint leaves or add your own festive holiday touch.
Custard Cream
Ingredients
1 cup of milk
3 egg yolks
¼ cup of sugar
2 tablespoon of flour
Heat the milk on low heat, until it is warm, do not let it boil.
Put the egg yolks in a bowl, add the sugar and beat until the preparation become creamy and a pale yellow colour.
Continue to beat at medium speed and gradually add the flour.
Transfer the mixture to a pot, set the stove to medium-low heat and incorporate the hot milk.
Stir constantly until the mixture become nice and to the perfect thickness.
Remove from heat and let it cool off.
Makes: 10 mini-pies
Preparation Time: 30-45 minutes
Have fun with the topings and happy baking!
If you want to make it big too, click here for some really fun Holiday inspirations! Create your own cake virtually, choose your favorite flavour, icing and toping, then print out the recipe!
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