"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Basil-Strawberry Creme Torte Recipe

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This recipe for Basil-Strawberry Creme Torte, by , is from NOT BREAD ALONE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vicki Million

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
2 1/4 c.crushed vanilla wafers
1/2 c. firmly packed brown sugar
5 tbsp. butter, melted
1 egg white, lightly beaten

FILLING:
1 (6-oz.) box strawberry gelatin
1 1/3 c. boiling water
3 tbsp. fresh lemon juice
3 c. heavy whipping cream
1 c. confectioner's sugar
3 c. chopped fresh strawberries
3 tbsp. chopped fresh basil
2 (8-oz.) containers frozen whipped topping, thawed

GARNISH:
fresh strawberries and fresh basil

Directions:
Directions:
1. Preheat oven to 350.
2. For crust: In a large bowl, stir together cookie crumbs, brown sugar, and melted butter. Add egg white, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan.
3. Bake for 10 minutes. Let cool completely.
4. For filling: In a medium bowl, whisk together gelatin and 1 1/3 c. boiling water until gelatin is dissolved. (about two minutes) Cover and refrigerate until mixture is thickened but not set, about 1 hour, watching closely.
5. Pour mixture into the bowl of a stand mixer. Stir in lemon juice. Beat at medium-high speed until thick and fluffy, about 4 minutes.
6. In a medium bowl, beat cream with mixer at medium speed until foamy. Gradually add confectioners' sugar, beating until stiff peaks form. Stir in strawberries and basil. Add to gelatin mixture, stirring gently to combine. Pour mixture into prepared crust. Cover and refrigerate for at least 8 hours.
7. Top tart with whipped topping. Garnish with strawberries and basil, if desired.

Personal Notes:
Personal Notes:
I found this recipe in Southern Lady magazine. It is the perfect spring dessert. So light and delicious! I used only one container of whipped topping on top - simply a matter of preference.

 

 

 

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