TOPPING
1 XL bunch of Castle Rock Green
Envy® Table Grapes
1 peach
1 punnet of blueberries
9 strawberries
PASTRY CREAM
2 tbsp cornstarch
3 egg yolks
2 cups milk, divided
1 tsp vanilla powder
½ cups sugar
½ tsp salt
1 tbsp butter
1 Pillsbury sugar cookie dough roll
Prep Time: 30 min
Cook Time: 15 min
Chill Time: 1 hour
Servings: 12
1Preheat oven to package directions.
2Grease a mini-muffin tin or cupcake tray. Slice the sugar cookie dough into thin slices (about ¼") and press them into the sides of the tray. Bake for 10 minutes, or until firm and edges are golden. Be careful not to underbake. Let the cups cool completely.
3Meanwhile, make pastry cream by mixing cornstarch, egg yolks, 1½ cups of milk, and vanilla powder in a bowl. Set aside.
4Add sugar, salt, and ½ cup of milk to a pot over medium heat; stir until mixed. Be careful not to boil the mixture. Add the egg mixture to the pot and whisk continuously until the pastry cream has thickened.
5Turn off heat, add cold butter, and whisk until combined.
6Peel the peach then slice all fruit into even sizes. Top the crust with pastry cream and garnish with each fruit.
7Refrigerate for 1 hour, or until pastry cream is set, before serving—and enjoy!
To learn more about Castle Rock Vineyards,
visit www.castlerockvineyards.com
