CRUST
1 ¼ cups chocolate cookie crumbs
¼ cup melted butter
FILLING
½ cup sugar
3 ½ Tbsp cornstarch
½ tsp salt
2 cups milk
1 egg, lightly beaten
½ tsp vanilla extract
½ cup whipping cream
GLAZE
½ cup crushed berries
½ cup water
¼ cup sugar
2 tsp cornstarch
3 cups fresh berries (dried thoroughly)
1 ¼ cups chocolate cookie crumbs
¼ cup melted butter
FILLING
½ cup sugar
3 ½ Tbsp cornstarch
½ tsp salt
2 cups milk
1 egg, lightly beaten
½ tsp vanilla extract
½ cup whipping cream
GLAZE
½ cup crushed berries
½ cup water
¼ cup sugar
2 tsp cornstarch
3 cups fresh berries (dried thoroughly)
- Combine cookie crumbs and butter and press into a 10” torte pan. Put in freezer to set crust.
- In a large saucepan, combine sugar, cornstarch and salt. Gradually whisk in milk. Cook and stir over medium high heat until bubbly. Reduce heat and continue to cook and stir 2 minutes more. Stir a small amount of the cream mixture into the beaten egg, and then return the cream/egg mixture to the saucepan. Continue to cook and stir two minutes more. Stir in the vanilla extract. Cool to room temperature.
- Whip cream; fold into filling until thoroughly combined. Pour over crumb crust and chill completely in refrigerator.
- In a small saucepan, combine crushed berries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into berries. Cook until thick and clear, stirring constantly. Strain through a sieve and cool to room temperature.
- For strawberries, halve and arrange over filling. Pour glaze evenly over top. For blueberries, combine fruit and glaze and spread gently over filling.Refrigerate at least two hours.