As I said in my last post, one of my goals this year is to bake new things, and pies (is it pie or tart? Is it the same thing? I never know..) are definitely something I want to be better at. The crust on these is far from perfect, but they are the best I’ve made yet so I thought I would give you the recipe today.
Yields 8 pies of 8cm diameter.
Pastry Dough250g flour
- 70g sugar
- 160g soften butter
- 110g sugar
- 4 egg yolks
- 45g corn flour
- 25g butter +/- 450g raspberries
Pastry DoughCut the butter into small chunks and work it into the flour from the tips of your hands until the flour becomes sandy and even.
- Make a well in the center, crack the egg and add the sugar. Combine everything with your hands.
- Knead the pastry with the palm of your hand until everything is homogenous.
- Shape it into a ball, cover with some plastic foil and put in the fridge for 30 minutes.
Pastry CreamHeat the milk in a large saucepan with half of the sugar (medium to high temperature).
- In a separate bowl, whip the egg yolks with the second half of the sugar until the mixture whitens.
- Add the corn flour and mix again.
- When the milk comes to a boil, pour half of it into the bowl and whip.
- Pour it back into the saucepan with the rest of the milk and use a manual whip to blend. Do this energetically for 2-3 minutes. It should get thicker.
- Add the butter and blend well.
When you’re done, put the content of your saucepan in a new bowl and cover with plastic foil so the top of the cream doesn’t cake. Let it cool.
AssemblingRoll the pastry dough out on a floured work surface and shape it into the baking tins.
- Jab the pastry with a fork and add enough dried beans to cover the surface of the tin (use a baking sheet so they don't stick to the dough). This will prevent it from inflating while cooking.
- Cook in the oven for about 15 minutes at 180° or until they are golden brown.
- Once they have cooled off, remove from the tins and pour the pastry cream over. You can smooth it with a spatula if needed.
- Place the raspberries on top and you're good to go!