Mini Dessert Pizzas with Homemade Whipped Cream Recipe

When my brother and I were younger, my dad would occasionally brand a giant fruit pizza for u.s.a. to nibble on afterwards dinner and it'southward 1 of those things that I still retrieve about ten+ years later. So, I thought I would make some miniature versions of this dessert that you lot can snack on anytime (non just after yous've eaten all of your veggies).

My dad used a sugar cookie or shortbread as the base for the ones he used to make for united states. Just I'grand a pie lover, so my version is made with pie crust. Here's how to make your own…

Ingredients:

-shop-bought pie crust
-seasonal fruits (I used fresh strawberries, kiwi, champagne mango, blueberries, pomegranate seeds, and rhubarb)
-1/2 cup heavy whipping cream, well-chilled
-i/iv cup confectioner's sugar

Instructions:

-Roll out your pie chaff and create small-scale to medium size circles. I traced different size plates with a knife to get perfect circles.

-Poke holes in the dough. Bake co-ordinate to the instructions on the packaging.

-While yous're waiting for the crusts to bake, you can make the bootleg whipped cream. Combine the ingredients in a quart-sized basin. Using a whisk, paw mixer, or stand mixer, whisk at a medium-low speed. Occasionally use a spatula to scrape down the sides of the bowl. The whipped cream is ready when it softly holds a pattern after running a spoon through it.

Whipped cream can exist stored in an airtight container in the fridge for up to iii days. Since this is not a stabilized whipped foam (which uses gelatin), it will soften and split up after 24 hours or so. If that happens, gently stir the whipped cream back together with a fork and whip it up again with a whisk.

-Piece up fresh fruit and set aside.

-One time the pie crusts are broiled and have had time to absurd, add whipped cream to the crusts and spread with the back of a spoon.

– Add fresh fruit and dig in. I created patterns and designs with the fruit I used, simply that's apparently not required. Although, playing with your nutrient is pretty fun, if yous ask me.

Notation: The rhubarb I used was smashing for creating interesting patterns on each 'pizza' only non so nifty in the taste department. So, I would probably go out that one off…or remove it before eating.

These fruit pizzas are one of my favorite recipes so far, which probably has something to do with the childhood memories affair…BUT they're also delicious!