(KUTV) Chef Lesli of Harmons joins us in the kitchen once again to show us how to make mozzarella and roasted red pepper "boo"schetta.
1 ¼ cups milk
3 egg yolks
1/4 cup sugar
1/8 cup unsweetened cocoa powder
1/8 cup plus 1 Tbsp cornstarch
1/8 tsp salt
1 tsp vanilla
24 vanilla wafers, crushed
3-4 Tbsp butter, melted
Pinch of salt
1 cup crushed chocolate wafer cookies, for garnish
Cinnamon Red Hots, for garnish
Black licorice rope, cut into 2" long pieces (64 total), for garnish
To make pastry cream, fill a large bowl halfway with ice and water and set aside.
In a bowl, add milk and egg yolks and whisk to combine.
In a medium saucepan over medium heat, add the sugar, cocoa, cornstarch, and salt and stir to combine. Add the milk-egg mixture and continue to whisk, until mixture thickens to the consistency of pudding. Remove from the heat and pour through a fine-mesh strainer set over a medium bowl to remove any lumps or tiny bits of egg. Add vanilla and stir to combine. Press a piece of plastic wrap directly on the surface of the pastry cream, then set the bowl into the bowl of ice water. Let cool completely.
Preheat oven to 350 degrees.
To make crust, in a bowl, combine vanilla wafers, butter and salt. Spoon 1 Tbsp of the mixture into mini pie tins placed on a rimmed baking sheet and flatten each crust with the bottom of a glass or measuring cup. Bake crusts until dry and fragrant, 7 min. Let cool completely.
Fill crusts with chocolate pastry cream. Divide chocolate cookie crumbs evenly over pastry cream. Add 3-4 cinnamon red hots to one side of each pie to form eyes. Poke 4 licorice legs into each side of each spider. Refrigerate until ready to serve.