Ingredients
FOR THE PASTRY CRUST:
3/4 cups Whole Wheat Flour
1 cup White Flour
1 teaspoon Sea Salt
1/3 cups Cane Sugar
3/4 cups Olive Oil
6 Tablespoons Milk
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FOR THE TOPPING:
3 ounces, weight Cream Cheese, Softened
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Pastry crust: Mix flours, salt, and cane sugar. Combine oil and milk and add to the flour mixture until blended. Finger mold the dough around the pie pan (around 1/2-1/3 inch thickness maximum). Bake at 375F for 18-20 minutes. Topping: Beat cream cheese, sugar, and vanilla until smooth. Beat in the whipping cream. Spread over the cooled crust to within 1/4 inch of the rim. Arrange fruit decoratively on top. Refrigerate at least 2 hours.
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Italian cream cheese — tiramisu, pasta, risotto finishing
Wire mesh fruit bowl — air circulation prevents premature ripening
Fluted tart pan — quiches, fruit tarts, savory tarts