![]() ![]() The recipe makes two bases: you can freeze one and use it whenever you want to repeat the recipe. What can I say? They were divine together!! So if you have the chance, add a spoon (or two) of ice cream to your slice! ![]() I baked the pie for dear friends and they brought along ice-cream. Then link on Instagram or use the hashtag #thecookingglobetrotter. You will help my blog have a wider reach by doing so. Enjoy with vanilla ice-cream or whipped cream for the ultimate decadent autumn dessert!ĭid you like the recipe? Please rate it by clicking the stars.Bake at 180 C for 35 minutes or until the crust is golden brown.Once the time is up, fill the crust with the prepared cream, spreading it out evenly.Adjust if there are any holes and remove any dough over the borders. It should cover the bottom and the borders. Place the dough in a pie-baking form with removable bottom. Peel out the baking paper sheet on the top of the rolled out dough.When the dough has rested 3 hours in the refrigerator, take it out and roll it out into a circle of approximately 26 cm diameter in-between two sheets of baking paper.Cover with plastic foil and let rest in the fridge for 2 hours. Add the flours (75g almond flour and 2 Tbsp plain flour) and mix.While the dough rests, prepare the filling: whisk the room temperature butter (75g) with the powder sugar (75g) until fluffy and airy.We will only use one: place it in the fridge to rest for 3 hours, you can freeze the other one for another time or make biscuits out of it. Now amalgamate also the egg into the dough, work quickly, best done by hand.Add the flour (375g), remaining powder sugar (45g) and almond flour (45g) and mix well, but not long.Start preparing the crust by whisking 225g of room temperature butter with 95g of powder sugar until soft and creamy. ![]()
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