1 1/4 cups (2 1/2 sticks) unsalted butter, cold
3/4 cup powdered sugar
1/4 cup ice water
2 eggs
1/2 teaspoon salt
1/4 teaspoon lemon zest, OR
QUICK CRUST: 1 Sheet of Puff Pastry, thawed
8 egg yolks
1 cup sugar
2/3-3/4 cup flour
1/2 vanilla bean, seeds scraped
1 cup raspberries
1 cup blackberries
powdered sugar, for dusting
Pastry Cream:
1 can coconut milk + enough whole milk to make 4 cups total8 egg yolks
1 cup sugar
2/3-3/4 cup flour
1/2 vanilla bean, seeds scraped
Fruit Topping:
1
cup blueberries1 cup raspberries
1 cup blackberries
powdered sugar, for dusting
Directions
- To
make the pastry cream, in a small saucepan, heat the milk and scraped out
vanilla bean over medium-high heat, until just scalded. (Temperature
reached should be just below the boiling point.)
- Combine
eggs yolks and sugar in a small bowl and beat together. Slowly stir in the
flour, then add 1/4 hot milk mixture in order to temper eggs and raise
their temperature without curdling or scrambling them.
- Pour
egg mixture into remaining hot milk and return to heat, stirring
constantly.
- Bring
mixture just to a boil, then remove from heat, cover with plastic
wrap.
Note: make sure to place plastic wrap directly on the surface to avoid a film from forming. - Refrigerate
until completely chilled.
- For
the crust: pulse flour, sugar, lemon zest and salt in a food processor
until combined. Then add cold butter and pulse until butter breaks down
into pea-sized crumbs. Quick crust: Roll out puff pastry until it is approx. 1/2" larger than your pan. With your fingers press it on the bottom and up sides of pan and continue with #13 below.
- Slowly
drizzle in ice water with the food processor running until dough begins to
come together. Then add in 2 eggs. Mix until fully incorporated.
- Set
up 2, large pieces of plastic wrap and turn dough out. Divide in half,
roll each half into a ball, then flatten each into a disc.
- Tightly
wrap each in plastic wrap and refrigerate for at least 1 hour.
- Preheat
oven to 350ยบ F.
- Remove
1 dough disc from fridge and roll out on a lightly floured surface to
1/4-inch thickness.
- Carefully
transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the
dough into the bottom and sides of the pan, then trim off excess overhang.
- Prick
the bottom all over with a fork, cover with aluminum foil and place beans
(or other form of weight) on top of the foil.
- Bake
for 20 minutes, then remove foil and bake for another 15-20, or until
golden.
- Remove and let cool completely.
- Once
crust is completely cool, spoon pastry cream evenly along the inside of
pie shell and top with mixed berries.
- Garnish with a liberal dusting of powdered sugar and serve
chilled or at room temperature.
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