Cookbook makes gourmet cooking easier for the holidays

By Kaylene Morrill Wheeler

For the Deseret News

Published: Tuesday, Dec. 10 2013 5:20 p.m. MST

This easy and versatile dessert can be made as one 9- or 10-inch tart or 4 individual tarts.


½ cup sugar

½ cup butter, softened to room temperature

1¼ cups flour

¼ teaspoon salt

2 tablespoons milk

1 teaspoon vanilla extract

Preheat oven to 375 F. In a large bowl, cream sugar and butter until light. Add flour, salt, milk, and vanilla; beat until mixture is moist and crumbly (it should clump together when pressed between fingers). Place dough into a 9- or 10-inch tart pan and press it evenly across the bottom and up the sides.

To use with a no-bake filling: Bake 25 minutes or until crust is golden. Cool. To use with a baked filling: Fill with desired filling and bake for 25 minutes or until crust edges are golden.


Prep time: 22 minutes

Cooking time: 20 minutes

½ cup sugar

3 tablespoons cornstarch

½ teaspoon salt

4 egg yolks

3 cups milk

2 tablespoons butter

2½ teaspoons vanilla extract

In a heavy saucepan, bring sugar, cornstarch, salt, egg yolks, and milk to a boil over medium heat (approximately 20 minutes), whisking constantly. The mixture will thicken more as it cools.

Remove from heat and transfer to a medium bowl; add butter and vanilla. Stir well. Place plastic wrap directly on surface of custard to prevent “skin” from forming. Chill 2 hours, removing plastic and stirring occasionally. When custard mixture is completely cooled, spoon into sugar cookie crust.


½ cup fresh raspberries

2 tablespoons powdered sugar

1 cup heavy cream, chilled well

Mash raspberries lightly with a fork until saucy but still chunky. In a medium bowl, whip cream and powdered sugar to form stiff peaks. Gently fold mashed raspberries into whipped cream. Spoon or pipe whipped cream on top of custard.

— "Everyday Gourmet Cookbook," Alice Osborne, Jeanne Wolfley and Kaycee Leishman

Kaylene Morrill Wheeler is a freelance writer. Email: kmorril07@gmail.com

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