The perfect pie. Custard combined with airy meringue - wow!) In crust caramel with nuts, which lends baked goods an incredible flavor! Recipe Irina Fadeaway.
|Cooking time 80 minutes||Number of servings 8|
In a saucepan with a thin bottom melt sugar with butter until brown. Add nuts, mix well.
Spread the mixture on paper. Allow to cool.
After harden, grind them into crumbs.
All ingredients should be cold. Chop by hand or in the kombain flour, butter, salt and caramel-walnut crumb.
Ice water, knead the dough.
Roll out the dough on the table sprinkled with flour.
Put them into a form so that the edges hung over the edge of the form. Slide the rolling pin to remove excess.
Put on top of the baking paper, pour cargo (I got a pea).
Bake with a load at 200C for 15 minutes, then 10 min without a load. Cool.
Mix the egg yolks with the icing sugar and flour into a smooth mass is not whisking.
Melt the sugar in a saucepan until brown. Slowly pour the warmed cream, stirring to dissolve caramel.
Pour the caramel cream the egg yolks, stirring vigorously.
Pour the mixture back into the saucepan and cook over low heat, stirring, until thick.
Cool cream, covered with film.
Swiss meringue (in a water bath).
A bowl of proteins to put on a pot of boiling water. Pour the sugar or sah. dust even newsbite proteins. With powder you can just beat with sugar first to prevent it to dissolve.
Whisk the meringue to a dense state. Do not overdo it, this meringue can overwhip it.
Collect the pie.
The cooled framework put caramel custard. On top decorate with meringue.
The cut is just lovely)