Hello,
this recipe combines my favorite desserts: pate brisee and creme brulee. Usually I don't take photos of my cooking process, just the results. However this is my recipe and it's an interesting combination that I haven't seen on cooking sites.
First we need to make the pate brisee
For this we need:
- 225gr of unsalted butter
- 2 1/2 glasses flour
- 1 tablespoon caster sugar
- 1 teaspoon salt
- some cold water (about half glass)
First we combine the flour with sugar and salt. Then we mix in the unsalted butter cut in small cubes and we rub it in the flour so that it makes flour flakes. That way the pie will be crispy. After, we add the cold water and mix by hand so that it becomes a solid dough.
We wrap it in cling film and we put in fridge for about half an hour.
After the butter rests, we use a roll pin to roll out the dough at about 3mm thickness. We put the dough on a baking dish and we press the edges so it shapes perfectly. Then we put in the freezer for about 10-15 minutes so that it doesn't shrink in the oven.
We preheat the oven at 200 C and take the dough out of the freezer. Quickly we make little holes all over it with a fork and bake it in the oven for about 25 min.
For the creme brulee we need:
- 500ml single cream
- 4 egg yolks
- 1 cup of sugar
- 1 teaspoon grinded mastic
In a pan we heat the single cream stirring frequently. In a bowl we beat the egg yolks and gradually add the sugar. We take the cream off the fire and add the mastic to the heated cream. Then we pour some cream slowly in the egg yolks mixture so to raise their temperature and we pour back this mixture into the cream stirring well.
We pour this unbaked creme brulee on the baked pie dough and we put back in the oven at 150 C for about 15 min.
After we take it out of the oven, we sprinke sugar all over it (about 8-10 tablespoons) and about 150gr of almonds. We use a torch to burn the sprinkled sugar and caramelize it.
Ready to serve!
