Leftover pie or tart filling? Sometimes I think my tart and pie pans shrink when they get washed in the
washing machine dishwasher. Since I hate to waste food, even pie filling leftovers, I would put the stuff in a container and refrigerate or freeze it with good intentions. After tossing too much of the stuff, one day I just decided to turn it into a mini parfait. Turns out that not only can you eat dessert first, but you can eat dessert twice – pie and parfait.
Or something like that.
This is a redux of Flo’s Sour Cream Berry Tart recipe. It’s a little like cheesecake light. Be sure not to bake it into submission or the cheese will get crumbly rather than smooth and silky.
Taste the berry compote to make sure it is as sweet as you like and let it cool a little bit before topping the parfait. Before serving, add additional fresh berries and a tiny bit of mint. We grow chocolate mint (it’s really great stuff) and that’s the mint in the photos – and it does smell a little like chocolate.
Flo would be proud. She was thrifty and would love that the tart filling got a new gig as a parfait. I bet she’d tell me that a little bit of lemon in there would be pretty tasty. And she would be right. It is.
You can make a parfait with almost any leftover pie or tart filling. If it’s fresh filling or already cooked or baked, just fill up the glass, decorate and serve. If it’s the kind of filling that needs a little baking, fill the glasses – place them on a baking sheet and bake gently (about 25 degrees lower than if you were making pie) and for a shorter time – keep an eye on it. Cool, decorate and there you have it. Dessert.
Thrifty, tasty, and a little bit unexpected.
- Pie to Parfait hints:
Fruit Pie Filling: Place in small oven-proof glass or pudding containers. Add berries to fill it out if necessary but not any more filling ingredients. Add a crumble top by mixing up a few tablespoons of almond flour or AP GF flour, a tablespoon of cold butter and a hint of brown or white sugar. Add spices and use your nose. Likely suspects might include cinnamon, nutmeg, ginger, mace, cardamom, lemon peel powder. A tiny bit goes a long way. A tiny crumble on top goes a long way. Place containers on a baking sheet and bake in a 325 oven until the fruit looks bubbly and is beginning to climb up the sides – all depends on the size of your containers, but 15-25 minutes is a good guess. Cool slightly and serve with ice cream or whipped cream.
Pudding Pie Filling: Already cooked pudding pie filling is easy. If you have plenty just spoon into serving cups and chill. If you need to stretch it, add cookie crumbles as layers. Cookie crumble, pudding, crumble, pudding and chill. Serve topped with whipped cream and a berry if you like.
Custard Pie Filling: The kind you bake in the pie or tart shell gets the same treatment as the recipe here. Custards include this sour cream pie, cheese cake pies, pumpkin or sweet potato pie, coconut custard or anything that needs to bake until it is mostly set.
Pecan or other pie fillings: If you have to bake it in the pie shell to eat it, you have to bake it in an oven proof container to eat it, too. Stretching the filling is easy – just add more things. Things like more nuts (toasted please) or chocolate chips, coconut, but never more filling ingredients. A little serving is a good thing. Bake until set and cool. Top with your favorites – whipped cream or ice cream or any non dairy topping.
|Sour Cream Parfait, Gluten Free|| |
- 2 half pints raspberries or mixed berries (frozen is fine)
- 2-3 tablespoons sugar
- zest of half a lemon
- 2 tablespoons water
- ¼ teaspoon kosher salt
- 1 tablespoon tapioca starch
- 75 grams granulated sugar (1/3 cup)
- 2 extra-large eggs, separated
- 500 grams full fat sour cream (2 cups)
- 2 tablespoons AP GF flour (your favorite mix)
- ¼ teaspoon kosher salt
- 1 teaspoon Vanilla
- zest of half a lemon
- fresh berries for the top
- mint sprigs
- In a small but deep sided saucepan, heat berries, sugar, lemon zest, water, salt and tapioca starch. Heat to a low simmer and let mixture reduce for about 8-10 minutes. While hot, strain mixture into a bowl pressing on the solids to get all the good stuff. Use a silicone spatula to scrape off the bottom of the strainer and discard the seeds and solids. Let the mixture cool thoroughly at room temperature – it should thicken slightly.
- Preheat oven to 325. Set 8-10 small heat-proof glass or ceramic pudding/custard containers on a small baking sheet. Set aside.
- In a small bowl whisk the sugar with the egg yolks, sour cream, flour, salt, vanilla, and lemon zest. In another bowl whip egg whites just until stiff peaks form. Fold whipped egg whites into the sour cream mixture.
- Scoop about ⅔ full into each heat-proof pudding cup or glass container. Bake at 325 for 18-22 minutes just until the filling looks mostly set with a slight jiggle in the center. The time in the oven will depend on how full you filled them - so keep an eye on them. Remove to a rack and cool completely.Chill in the refrigerator.
- Top each sour cream parfait with cooled and thickened berry compote and spread almost to the edges. Chill until served.
- Top with fresh berries and a sprig of mint right before serving.