Lucky Pie
Produtos utilizados
Sobre a receita
Ingredientes
- 200g almond flour
- 75g Potato starch
- 60g Sugar
- pinch of salt
- 60g Butter at room temperature
- 1 Clara unit
- 250g chopped strawberry
- 50g Blueberry (fresh or frozen)
- 80g Sugar
- 45 ml Port wine
- 4 gems
- 160g Sugar
- 350ml Milk
- 400g Unique Bahia 63% Drops
Dough:
Jelly:
Filling:
Modo de preparo
Pasta
1. Mix the almond flour with the starch, sugar and salt in a large bowl.
2. Add the egg white and butter and mix with your fingertips until you get a soft, moist dough. If necessary, add a little more potato starch to make handling easier.
3. Cover with plastic wrap and refrigerate for 30 minutes to acquire consistency.
4. After cooling the dough, open it with a rolling pin between two plastic bags until it is 2 mm thick.
5. Remove the top plastic and turn the dough over into a rectangular pie pan (38 x 14 x 3.5 cm).
6. With your fingertips, hit the dough around the edges and bottom. Remove the bottom plastic and cut the excess dough from the edges.
7. Make small holes with a fork in the base and refrigerate for another 30 minutes.
8. Bake at 180°C for about 15 minutes in a preheated oven, lower to 150°C and bake for another 10 minutes, remove and let cool completely.
Jelly
9. While the dough is cooling, cook the strawberries and blueberries with the sugar over medium-low heat for 20 minutes or until you have a glossy jam.
10. Turn off the heat and stir in the port wine. Pour the jam onto a platter and cool in the refrigerator.
Filling
11. Beat the egg yolks in a bowl, gradually adding the sugar until it becomes whitish.
12. Meanwhile, boil the milk. Slowly pour it over the egg yolk and sugar mixture, stirring vigorously after each addition.
13. Bring the mixture to a low boil, stirring constantly, without letting it boil. To check if it’s done, dip a spoon in the cream and trace the back with your finger. If the scratch remains, the point is correct.
14. Place the Unique Bahia 63% in a bowl and pour the hot cream over it. Wait about 3 minutes and then stir vigorously with a fouet until you get a shiny cream. If necessary, microwave for another 30 seconds to finish melting the chocolate.
Finalization
15. Pour half of the filling over the previously baked dough and take it to the freezer for 15 minutes to firm up. Then, gently spread the jelly.
16. Cover with the rest of the filling and arrange it over the pie with the back of a spoon.
17. Spread the pomegranate seeds and take to the fridge for 4 hours to acquire consistency.
18. Cut into slices and serve.