IMITATION FOOD SERIES: STUFFED CRUST COOKIE PIZZA – Recipe

RASPBERRY, CHERRY CURD Ingredients:

• 100g (7/8 Cup Frozen Raspberry
• 100g (1/2 Cup) Frozen Pitted Cherries
• 50g (4 Tablespoons) Caster Sugar (depends on how sweet your fruits are)
• 1 Large Lime Juice
• 2 Teaspoons Cornstarch
• Red Food Coloring, Optional

 

METHOD:

1. Place ingredients into a medium saucepan. Cook over medium-low heat until the mixture starts to boil.
2. Puree in a processor.Return to pot over heat. Stir frequently and cook a few more minutes or until it thickens, roughly 5 minutes.
3. Add food coloring if using and stir until a red ketchup/tomato sauce look is achieved.
4. Transfer and strain into a heatproof container. Let cool to room temperature then store in the refrigerator with cling wrap pressed directly over the surface of the curd.
5. If the curd sets too thick or not smooth enough you can add it to a processor and process once more before using. You want some thickness to resemble sauce or relish.

 

STUFFED-CRUST PIZZA COOKIE Ingredients:

• 168g (3/4 Cup) Unsalted Butter, Room Temp.
• 150g (3/4 Cup) Dark Brown Sugar
• 57g (1/4 Cup) Caster Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 1 Egg Whites For Glazing
• 1 + 1/2 Teaspoon Pure Vanilla Extract
• 280g (2 + 1/4 Cup) Plain/All-Purpose Flour
• 3/4 Teaspoon Salt
• Frozen Raspberries, As Needed
• Handful of Mini Chocolate Chips
• Chocolate Halva, Handful (Optional)
• Fresh Mint Leaves, Coarsely Chopped

METHOD:

1. Preheat oven to 180C (350F), spray a 9″ cake pan or pie dish with non-grease vegetable spray.
2. Cream together butter and sugars with paddle attachment until smooth and creamy.
3. Beat in the eggs and vanilla.
4. In a separate bowl, whisk together the salt and flour before gently beating it into the butter mix.
5. Do not over mix, beat just until it comes together.
6. Set aside 1/3 of the cookie dough for the stuffed crust.
7. Press the remaining dough into the pan until smooth and level.
8. A few mm in from the edges, put in chocolate chips and frozen raspberries all the way around.
9. Take a little of the dough at a time, flatten it with finger tips into a long strip and start placing it over the berries and chocolate to cover them.
10. Neaten it up making sure it looks neat and no parts are too thin that the filling might leak or break through (You can pinch some dough from the base if need to, then smooth it back out).
11. Bake for 35-40 minutes until cookie is nicely golden brown, shape
12. return to oven for 10-15 minutes to dry out and cook out base.
13. Lightly brush non-crust part with egg whites & return to oven just till whites are dried out. This prevents the filling from making cookies too soggy.

 

COCONUT SAUCE Ingredients:

• 75g (1/3 Cup) Caster Sugar
• 2 Large Egg Yolks
• 270g (1 Can) Coconut cream
• 2 Tablespoons Coconut milk
• 1 Tablespoon Corn Flour
• Pinch of Salt

METHOD:

1. Whisk egg yolk and sugar in stand mixer till pale and fluffy on medium speed.
2. Scrape down the bowl half way.
3. In the meantime, heat coconut cream and milk in saucepan over low heat just until it becomes steamy.
4. Remove from heat.
5. Whisk flours into egg mixture till combined, scraping down halfway.
6. Gradually pour the hot mix into the egg mix whilst whisking on low speed.
7. Return to the pot and heat on medium low, whisking often until thickened. Takes about 5-10 minutes.
8. Chill till at least lukewarm before spreading  over the raspberry sauce layer in splotches of varying sizes like cheese.
9. Torch with blow torch if available.