Palliser Poolside Fruit Pizza

Ingredients

Yield:

16 mini-pizzas, sheeted to about 2.5mm

• Sweet Dough

  • 400 grams all purpose flour
  • 200 grams butter at room temperature
  • 160 grams icing sugar
  • Two eggs

• Pastry Cream (Pizza Sauce!)

  • 200 mL milk
  • 40 mL heavy cream
  • 23 grams cornstarch
  • 68 grams sugar
  • 50 mL egg yolks
  • 50 mL heavy cream
  • 23 grams butter

Preparation

Difficulty:

Easy

Time:

30 Minutes30 mins (prep), 30 min bake time

Total Time:

60 Minutes

1. Sweet Dough

   1. In a mixer fitted with the paddle attachment, cream together the softened butter and the icing sugar.
   2. Add the flour, and mix until fat is evenly distributed within the dry ingredients.
   3. Add the eggs and mix together until a smooth dough is formed.
   4. Wrap the dough in saran wrap and let rest in the fridge until chilled and firm.
   5. Roll dough out to approximate ¼ cm thickness. Using a docking tool or a fork, poke holes all over the dough to prevent puffing while baking.
   6. Using a 4” round cutter, cut the dough into circles and set onto a sheet tray lined with parchment paper.
   7. Bake at 350*F for approximately 10 minutes, or until cookies are very lightly golden around the edges.
   8. Cool completely.

2. Pastry Cream (Pizza Sauce!)

   1. In a heavy bottomed saucepan, bring the milk and first amount of heavy cream to a boil.
   2. In the meantime, whisk together the cornstarch and the sugar to prevent lumps, then add the egg yolks and second amount of heavy cream and whisk until smooth.
   3. Once the milk has boiled, temper half of it with the egg yolks mixture.
   4. Pour the egg yolk mixture into the saucepan with the remainder of the milk, and slowly return to a boil, whisking constantly.
   5. Bring the mixture to a full boil for approximately 1 minute to fully cook out the starch.
   6. Once mixture has cooked enough, pour into a mixing bowl fitted with the paddle attachment. Add the butter, and mix until cream has cooled. Once cooled, pour into a pan and set in the fridge until completely chilled and firm.

3. Assembly

   1. On each of the sweet dough rounds, spread approximately 1 tablespoon of the pastry cream smooth and almost to the edges.
   2. Arrange sliced fruit (strawberries, kiwi, blueberries, blackberries, gooseberries, etc) in a decorative manner.
   3. To glaze, boil together ¼ c. apricot jam with enough water to thin. Apply with either a pastry brush or a spray bottle.