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| ●Pie Shells & Filling |
Photo #1
Photo #2
Photo #3
Photo #4
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Cut pie sheet in half and roll out the halves until they become a little bigger than the tart pans. Line tart pans with the crust and cut out the excess.
Using a fork, poke holes in the crust, then refrigerate for an hour.
Line the pie shells with foil and fill with pie weights. Bake in a preheated oven at 180 °C (365 °F) for 20 - 25 minutes, then allow to cool. (Photo #1)
Custard filling: In a bowl, cream together egg yolks and 2/3 of the sugar until pale, then mix in cornstarch. (Photo #2)
Combine milk and 1/3 of the sugar in a saucepan. Heat until the mixture comes to a boil.
Stir in the hot milk to the egg yolk mixture. (Photo #3)
Press through a sieve (#6) into the saucepan and place over low heat. Keep stirring until the mixture becomes creamy and glossy, them remove from the heat.
Mix in butter while the mixture is still hot. Add 5 drops of vanilla essence and allow the mixture to cool. (Photo #4)
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| ●Finish |
Photo #1
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In a bowl, combine cream, sugar and 5 drops of vanilla essence and beat until stiff.
Fill the pie shells with the custard up to the rim and smooth the top.
Pipe the whipped cream on top. (Photo #1)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
two 12cm tart pans |
417kcal |
120 minutes |
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| frozen pie crust sheets |
1g |
| egg yolks |
60g |
| sugar |
50g |
| cornstarch |
10g |
| milk |
200g |
| butter |
30g |
| vanilla essence |
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【Preparation】
- Let frozen pie crust sheet thaw partially.
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| whipping cream |
100g |
| sugar |
8g |
| vanilla essence |
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