Shortbread pie with cherries and custard. Festive pie with cherries and custard
Thaw the dough completely in advance. Preheat the oven to 200°C. Roll out the dough slightly into a layer 3 mm thick, cut a strip 3 cm wide from it. Trim the remaining dough so that you get a circle.
Place the cut strip on the circle along the edge (while laying, stretch the dough a little). Prick the center of the dough often with a fork and brush with melted butter. Do not prick the side, brush with yolk. Place in the oven until the base is golden brown, about 25 minutes. Cool the base completely.
For the cream, mash the egg and yolks with sugar, flour and starch until smooth. Pour in a third of cold milk and mix thoroughly so that there are no lumps. Pour in the remaining milk and mix thoroughly. Place the saucepan with the cream over medium heat.
Without stopping stirring, heat the cream until it thickens - if you run your finger over a spatula covered with ready-made cream, a streak will remain. Rub the cream through a sieve, cover with film, cool completely, then refrigerate for 1 hour.
Remove the pits from the cherries. Remove the stems from the mint. Tear large leaves into several pieces by hand.
Step 1: prepare flour and butter.
Using a fine mesh sieve, sift the required amount of wheat flour onto a cutting board. This step should not be avoided, because during sifting the flour is saturated with oxygen, becomes looser and dries, which has a beneficial effect on the preparation of any baked goods. Then place pieces of cold butter on the flour and chop them with a knife until smooth.Step 2: knead the dough.
Now we collect the butter flour in a heap, make a depression in it and, using a kitchen knife, drive two chicken eggs without shells into the funnel. There we also put 100 grams of granulated sugar, 1 bag of vanilla sugar, and 1 teaspoon of baking soda.
From all these products we knead a light, slightly sticky dough. Then we roll the semi-finished flour product into a ball, wrap it in plastic wrap and send it to 30 minutes in the refrigerator.
Step 3: prepare the custard.
While the dough is cooling, prepare the custard. Take a clean deep bowl, beat four eggs without shells into it, add 100 grams of granulated sugar to them and beat with a whisk until fluffy and the sugar grains are completely dissolved. This process will take approximately 10 minutes. Then add 50 grams of sifted wheat flour, 40 milliliters of whole pasteurized milk into the same container and mix again until smooth. Pour the resulting mixture into a deep aluminum non-stick pan and place it on the stove, turned on to medium level.
As soon as the first bubbles appear on the surface of the liquid, reduce the temperature of the stove to the lowest level, and continuously stirring the aromatic mass with a whisk, bring it to thickening. It will take no more than 15 – 16 minutes, and maybe even less. When the mass thickens, remove the pan from the stove, holding it with a kitchen towel. Add 50 grams of cream to the almost finished cream, mix it with the main mass until smooth and let the cream cool to room temperature, stirring occasionally with a whisk so that a film does not form on the surface of the cream. Preheat the oven at the same time up to 180 degrees Celsius.
Step 4: prepare the cherries.
Using a tablespoon, remove the cherries from the syrup and transfer them to a deep plate. Using a pin, remove the pit from each berry one by one, place them on a cutting board and cut each cherry into 2 halves. If you use pickled cherries without bones, then you don’t have to peel them. After preparation, transfer the berries to a saucepan with the cooling custard and re-mix the mixture with the berries until smooth.
Step 5: form the pie.
Take a non-stick round baking dish and line its bottom with baking paper. Take the dough out of the refrigerator and remove the film. Place it on the kitchen table, sprinkled with a small layer of sifted wheat flour, cut off a small piece of about 1/4 part of the entire dough and set aside. Using a rolling pin, roll out the rest of the dough into a layer up to a thickness of 1,5 centimeters and carefully move it into the prepared baking dish.
Using your fingers, press down the dough so that it lies evenly on the bottom of the pan. We also form sides from it with a height of at least 7 centimeters. Then pour the mixture of cream and cherries onto the dough.
We take a previously cut piece of semi-finished flour product, roll it into a layer up to 7 millimeters, cut into strips up to 2 – 3 centimeters and lay them out in a grid on top of the cream. Press the edges of the dough with the tines of a fork so that you get nice, even strips.
Step 6: bake the cake.
We check the temperature of the oven, and if it is warmed up, place the pan with the still raw pie on the middle rack. Bake the dessert for 40 – 45 minutes until fully cooked or until the custard is covered with a film and a golden crust, and the dough turns golden brown.
After the required time has passed, using oven mitts, remove the pan with the finished cake from the oven. Let the baked goods cool to room temperature. Afterwards, carefully remove the removable side from the mold, holding the edges of the baking paper, drag the pie onto a large flat dish, cut into portions and serve to the sweet table.
Step 7: Serve the cherry quiche.
After baking, cool the cherry quiche to room temperature, transfer to a large flat dish, sprinkle with powdered sugar or chopped chocolate if desired, and serve with a cold or hot drink such as tea, juice, lemonade or coffee. Enjoy!
Bon appetit!
In order for the baked goods to have a glossy surface before baking, the dough must be greased with a beaten chicken egg.
If desired, you can add 1 packet of vanilla sugar to the custard.
Instead of butter, you can use premium margarine with at least 76 - 78% fat content. You can also use liquid vanilla extract instead of vanilla sugar.
This type of baking can also be prepared with fresh cherries, but before doing this you should peel them, cover them with sugar and let them sit for at least 30 minutes. During this time, the berries will release juice and become less juicy. Of course, you will have to discard the juice, but you can use it to prepare any other tasty dishes, or you can boil sugar syrup from it and pour it over the finished cherry pie.
For the specified amount of ingredients, it is advisable to take a larger mold - preferably at least 30 * 26 cm. I didn’t calculate - and I ended up with 2 pies - 24 * 24 cm square and round with a diameter of 21 cm. If you need a small pie, feel free to halve the amount of ingredients .
Prepare the dough. Using a mixer, beat the butter and sugar until creamy. Add the eggs one at a time, beating well after each.
Add flour sifted with baking powder and knead into a homogeneous dough.
Grease a baking pan with butter and line it with parchment. If the form is detachable, you don’t have to cover it. Transfer the dough into the mold.
Place in an oven preheated to 180 degrees and bake for 20 minutes.
Meanwhile, mix milk, starch, sugar and eggs in a saucepan, beat lightly with a whisk. Place on low heat and stir constantly (preferably with a whisk) until thickened. Add sour cream and cook, stirring, for another 3 minutes. The cream should have the consistency of very thick sour cream.
Remove the sponge cake from the oven and spread the cream on top. Place the berries on top of the cream (let the frozen ones thaw first and drain the juice).
Return the pan to the oven and bake for another 15-20 minutes until the cream has set.
Cool the cake in the pan to room temperature, then put it in the refrigerator for 3-4 hours.
The cooled pie can be sprinkled with powdered sugar or grated chocolate.
Enjoy your tea!
First, let's look at the cream. Mix 5 yolks (which we get from 5 eggs), vanilla sugar and half the grated lemon zest until smooth. After this, add flour and mix again. Now pour in a little warm milk, stirring vigorously.
Let's start cooking our cream. Place it on low heat. All this time the mixture must be stirred, so I recommend that you not be distracted. You will know when the cream is completely ready (it will thicken).
Let's start preparing the dough. As always, we start by grinding the butter and sugar. Then add the beaten white (remaining from 5 eggs), one egg and the second half of the grated lemon zest. Don't stir too much. Add flour and baking powder, at this stage you should thoroughly knead the dough with a spoon. Roll the resulting dough into a ball.
Let's start assembling our pie. To do this, separate a quarter of the dough and set it aside. Place all remaining dough in a baking dish. Form the sides and level the dough along the bottom of the pan. We spread all the cherries evenly on it, cover it with the remaining dough, which we previously set aside and rolled out.
