It's just an explosion of FLAVORS❗ The most DELICIOUS PIE with cherries and custard
The combination of flavors and textures in this cake is very successful! Just look: shortcrust pastry, delicate custard with vanilla flavor and cherry jelly! It's just an explosion of TASTES! Very tasty pie - it is better to cook and try this pie once!
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To make the Cherry Quiche Pie:
Sand dough:
Flour - 150 g
Sugar - 50 g
Salt - ¼ tsp
Large egg - 1 pc.
Butter - 90 g
Custard:
Milk - 250 g
Sugar - 60 g
Vanilla sugar - 10 g
Egg - 1 pc.
Corn starch - 25 g
Butter - 40 g
cherry layer:
Frozen cherries - 300 g
Sugar - 60 g (or to taste, depending on the acid of the cherry)
Instant gelatin - 7 g + 35 g of water
1. Beat butter at room temperature with sugar and a pinch of salt for 3-4 minutes. Add egg, flour. Quickly knead soft dough, put in a bag or cling film and put in the freezer for 15 minutes. Roll out the dough on parchment, sprinkle with flour if necessary, transfer to a mold (mould diameter 21 cm), making sides about 3.5 cm high. Prick the dough with a fork over the entire area.
2. Bake in an oven preheated to 180 degrees for about 20-25 minutes, the cake should be completely baked.
3. For custard: mix egg with sugar, corn starch, add warm milk. Cook the cream over moderate heat, stirring constantly. After the appearance of the first air bubbles, boil for 30-60 seconds so that the starch is brewed. Remove from heat, add butter and vanilla sugar, stir until smooth. Cover with cling film in contact, let cool.
4. Mix cherries with sugar, bring to a boil, remove from heat and let cool slightly. Pour instant gelatin with water and let it swell. Add swollen gelatin to hot (but in no case boiling cherries), mix, let cool to room temperature.
5. Put the custard on the shortcrust pastry base, room temperature cherries on top. Place in the fridge for 2 hours to set the jelly and you are ready to serve! Very tasty pie!
#pie