Crème brûlée pie with 168 calories!
A tart with a crispy crust filled with vanilla and honey pastry cream and topped with a caramelized sugar coating that is simply divine.
Is it true that some recipes come with a preparation warning because you can't stop at just one bite in life? Well, there you have it… don't say I didn't warn you!!!
168 calories per piece divided by 10!
For a 22cm diameter pie
For the dough:
• 100 grams of white flour
• 20 grams of ground almonds (almond flour) – can be converted with regular flour.
• 50 grams of cold butter
• 50 grams of sugar substitute (sweetango)
• Half a teaspoon of salt
• Egg M
Pastry cream:
• 400 grams of milk (soy is also allowed)
• 4 egg yolks (the yolk)
• 35 grams of cornstarch
• 50 grams of sweetango (sugar substitute)
• 40 grams of honey
• One teaspoon of vanilla
To caramelize:
• 15 grams of brown/white sugar
Preparation method:
• In a blender with a guitar hook/food processor – put all the ingredients for the crispy dough until just combined! Wrap in cling film and refrigerate for one hour.
• Pastry cream – Boil in a saucepan: milk, vanilla, Sweetango and honey.
• At the same time, in a separate bowl, we will beat the egg yolks with the sugar substitute, then add the cornflour and beat well until the batter is light yellow in color without lumps.
• When the milk starts to boil, remove it from the heat, pour the hot milk little by little into the bowl of egg yolks and whisk immediately.
• Return to the saucepan, mix well and bring to a boil over low-medium heat, whisking long and fast until it bubbles slightly and forms a thick cream.
Transfer the pastry cream to a bowl and *place* a piece of plastic wrap over it, then transfer to cool completely for at least one hour.
Assembly:
• Remove the crisp pastry from the refrigerator and roll it out into a sheet of the desired thickness; I opted for a thick roll. We will pinch the base of the tart and trim the edges with a knife.
• We will transfer the uncooked pie to the freezer for 30 minutes.
• Meanwhile, preheat the oven to 170 degrees Turbo
• Remove the pastry cream from the refrigerator and soften it with a whisk – at first, it will resemble jelly, but with continued whisking, it will become creamy and smooth again. At this point, you can transfer the pastry cream to a piping bag (optional).
• After 30 minutes of freezing – bake the pie for 15 minutes until golden brown.
• When the tart comes out of the oven, let it cool to room temperature, then we can fill it with the pastry cream we have prepared!
• I sprinkled brown sugar on top and caramelized it with a burner; this step is only done when serving! You can replace the brown sugar with fresh fruit and you'll get a fruit tart just like in a pastry shop.
It's simply a dream come true!
Caloric values for the entire tart, including the caramel:
• 1683 calories
• 47 grams of protein
• 89 grams of fat
• 173 grams of carbohydrates
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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