Recipe: Strawboffee pie
- Place the unopened can of condensed milk in a large saucepan and completely cover with water, making sure it comes at least 1cm above the top of the can (it's more efficient to do several cans at the same time, thus filling the saucepan). Cover the pan, bring to the boil, then reduce the heat and simmer gently for 4 hours, topping up regularly with water to keep the can(s) covered. Remove from the heat and leave to cool in the water.
- Line the base of a 25cm loose-bottomed tart tin with a double layer of cling film. Put the biscuits in a plastic bag and crush them to small crumbs using a rolling pin (or whizz them in a food processor).
- Melt the butter in a pan, remove from the heat and add the crumbs. Stir until they are evenly coated in the butter.
- Spoon the mixture into the tin, distribute evenly, then cover with another sheet of cling film and press flat with the back of a spoon. Use your fingertips to make sure the edges are well pressed down. Chill in the fridge or freezer for about an hour, until firm.
- Whip the cream until it forms soft peaks. Don't over-whip to full stiffness; this would greatly affect texture, flavour and enjoyment.
- Now assemble the pie. Remove the base from the fridge or freezer, take off the top layer of cling film, then carefully lift the base out of the tin; peel away the bottom layer of cling film. Place on a dish with a flat surface (otherwise it may break). Using a palette knife or a large spoon, spread with the condensed milk – you might need only three-quarters of the can; it's very rich and you can tailor the amount to your preference.
- Spread the whipped cream on top, then arrange the strawberries over it. Small ones can be left whole; larger ones are better quartered and stuck in the cream pointing upwards. You can keep the pie in the fridge but it's best enjoyed on the day.
- Sweet biscuit base,
- Caramel toffee,
- Soft cream
- Fresh fruitiness.
- Boiling the condensed milk is best done a day in advance but you can do several cans at once and keep them in the cupboard... the rest is as easy as pie!
- 397g can of condensed milk 350ml double cream
- 350g strawberries, hulled
- For the biscuit base
- 250g digestive biscuits
- 125g unsalted butter
Recipe courtesy of Konditor & Cook: Deservedly Legendary Baking by Gerhard Jenne
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