For those interested here the recipe of custard and amaretti pie whose pics
I sent some days ago.
Cheers
Pandora
Custard pie
Category: cakes
Nb persons: 8
400 g flour
200g sugar
200g butter
3 eggs
200g amaretti biscuits
1 pkg icing sugar
For custard:
500 ml milk
100g sugar
50g flour
3 egg yolks
3 tbs corn starch
I have used an extendable springform of 26 cm of diameter.
MAKE DOUGH:
Cut butter in little cubes. Over a rolling board put flour and butter and
speedly knead with your fingers. When butter is perfectly amalgamated to the
flour, add sugar, two whole eggs and 1 yolk (reserve 1 egg white in a dish)
and knead again to form a smooth ball. Cover the ball with a plastic wrap
and put in the fridge for 30 minutes.
MAKE CUSTARD:
Put the milk in a saucepan and warm for 3 minutes, then turn off the fire.
In a food processor put 3 egg yolks and sugar and mix for some minutes.
Then add flour, corn starch and half of the lukewarm milk. Mix again for
some minutes, then put this cream in the saucepan with the other milk and
begin to cook, always mixing with a wood spoon. Cook for about 10 minutes
(or more) till the custard become hard, but fluid. Turn off the fire when it
is ready.
MAKE THE CAKE:
Light the oven and warm at 160°C
Take the short pastry and divide it in two pieces (one bigger than the
other), then, with a rolling pin, lay out two disks (one of about 30 cm of
diamenter; and the other of 26 cm, like the diameter of the springform).
Butter and flour the springform. Cover the base and part of the sides of the
springform, with the bigger disk; with a fork make some holes on the dough.
Put inside the custard and over this, put whole amaretti biscuits (on the
top not inside custard) starting from external to internal.
At this point, cover with the smaller disk , folding over it the border of
the bigger dish. Pinch with finger to avoid custard leakage.
Whip the egg white and with a cooking brush, spread the surface of the cake.
Over this, put leftover amaretti (previously chopped in the robot).
Put in the oven and cook for about 45 minutes (or more if need). It is ready
when the pastry is hard and golden-brown coloured.
Let it cool for more than an hour because the hot cream that is inside is
liquid when hot. (By the way, if it happens, doesn't matter! perhaps is more
good).
Nutritional facts per serving (daily value):
Calories 603kcal
Protein 10g (20%)
Total Fat 25g (38%)
Sat. 15g (73%)
Chol. 130mg (43%)
Carb. 86g (29%)
Fiber 2g (6%)
Sugars 41g
Calcium 88mg (9%)
Iron 3mg (16%)
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Exported from Shop'NCook 3.1 (http://www.shopncook.com)