Servings:
4
Prep time:
35
Cooking time:
20
INGREDIENTS
- - 175 g of flour
- - 3 yolk
- - 1 orange
- - 60 g of butter
- - 200 ml of milk
- - 250 ml of apple juice
- - 50 g of pistachios
- - 40 g of white chocolate
- - 30 g of blueberries
- - 2 tablespoons sugar
- - 2 tablespoons brown sugar
- - 1 tablespoon of tails of dark chocolate
- - 1 teaspoon grated lemon peel
- - ½ teaspoon of agar agar
- - salt
INSTRUCTIONS
- Set aside a tablespoon of flour and place the rest on a surface in a fountain form. Add in the center the soft butter cut into small pieces, the egg yolk, the white sugar mixed with lemon zest, a pinch of salt and a little water. While working the dough, pour more the necessary water to obtain a homogeneous mixture.
- Roll out the dough thinly and coat with this 4 small tart molds of 10-12 cm diameter, buttered and floured, leaving the edges slightly higher. Prick the bottom with a fork and bake at 190 ° C for 10-12 minutes.
- Bring the milk to a simmer. Meanwhile, beat the remaining egg yolks with the brown sugar, incorporate the flour you’d put aside and then stretch the mixture with hot milk. Transfer the cream into the milk pot and cook over medium-low heat stirring until the first signs of a boil.
- Peel the orange and cut into fairly small cubes. Shell the pistachios and divide in half. Wash and dry the blueberries and reduce the white chocolate in small scales.
- Bring the apple juice to a boil, reduce the heat and, stirring with a whisk, add the agar agar. Continue for 2-3 minutes
- Spread the cream in the pies, then cover them with the dark chocolate drops and the flakes of the white one, the diced orange, pistachios and cranberries, forming an even layer. Wet the filling with the warm apple juice and put the pies to consolidate in the refrigerator for 30 minutes.
