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Southwest Strawberry Stack

Author: chefs-mate Cooking Method: Baking Cuisine: Latin Courses: Desserts

Difficulty: Beginner

Servings: 8 Calories: 432.4

Dietary:

V Vegetarian

Description

This Southwest Strawberry Stack is a delightful fusion of textures and flavors, perfect for a summer gathering or a special treat. Crisp tortilla shells, baked until golden and dusted with cinnamon sugar, hold a rich and smooth vanilla-yogurt custard. Topped with a light whipped cream infused with gelatin for stability and fresh, juicy strawberries, each bite offers a satisfying contrast between the crunchy shell and the soft, creamy filling. The hint of lemon juice brightens the sweetness, while the warm spices evoke a cozy, home-style comfort. It's an elegant yet approachable dessert that looks impressive on any table but is surprisingly simple to assemble. Serve chilled for the best texture and flavor balance.

Directions

Preheat oven to 450ÃÂ°F (232ÃÂ°C).
Place each tortilla on a 12-inch square of aluminum foil.
Gently press each tortilla into a 9-inch pie pan to form a shell.
Sprinkle 1 teaspoon of cinnamon sugar over the bottom of each tortilla shell.
Fold the foil over the edges of the tortillas to hold them in place.
Bake for 4 minutes. If the tortillas bubble up, gently prick them with a fork.
Remove from oven and let cool slightly. Reduce oven temperature to 300ÃÂ°F (149ÃÂ°C).
In a bowl, combine eggs, yogurt, 1 cup sugar, lemon juice, and 1 teaspoon of vanilla. Whisk until smooth.
Pour about 1 1/3 cups of the egg mixture into each tortilla shell.
Bake at 300ÃÂ°F (149ÃÂ°C) for 20-30 minutes, or until the custard is set and the top has lost its shine.
Remove from oven and cool completely on wire racks.
While custards cool, slice most of the strawberries, reserving a few whole berries for garnish.
In a small saucepan, stir together 1 tablespoon sugar and gelatin.
Add water and stir over medium heat until the gelatin completely dissolves.
Remove from heat and let cool for 5 minutes.
In a large bowl, beat whipping cream until it begins to thicken.
Slowly pour in the gelatin mixture and the remaining 1 teaspoon of vanilla while beating.
Continue beating until the cream holds stiff peaks.
Carefully remove the foil from one tortilla shell and place it on a serving plate.
Fill the center with one-third of the whipped cream.
Arrange half of the sliced strawberries on top of the cream.
Repeat the layering process with the remaining two tortilla shells, stacking them if desired or serving side-by-side.
Garnish with reserved whole strawberries.
Refrigerate until ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 432.4kcal

% Daily Value *
Total Fat 24.8g39%
Saturated Fat 14.1g71%
Cholesterol 67.4mg23%
Sodium 138.2mg6%
Total Carbohydrate 48.2g17%
Dietary Fiber 2.2g9%
Sugars 34.6g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh, ripe strawberries for the most vibrant flavor.

The whipped cream mixture can be prepared up to 4 hours in advance. Cover and refrigerate until ready to assemble.

If you prefer a softer shell, reduce the initial baking time at 450ÃÂ°F to 2-3 minutes.

Leftover custard-filled tortillas can be stored in the refrigerator for up to 2 days, but the whipped cream topping is best added just before serving to maintain texture.

You can substitute the cinnamon sugar with plain sugar and a pinch of ground cinnamon if you don't have pre-mixed cinnamon sugar.

Southwest Strawberry Stack