Chef/owner Cam Tran,
Café Ce Soir
Shortbread-like almond crust filled with cherries and creamy chocolate.
Ingredients
Almond dough
2 cups of butter
1 3/4 cup sugar
4 pinches salt
1 cup almond powder
4 eggs
4 pinches of baking powder
2 1/2 cup of pastry flour
Chocolate pastry cream
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/4 cup butter
2 1/2 eggs
3/4 cup chocolate
Method
Pastry cream
- Mix eggs and sugar in a bowl. Add cornstarch.
- Boil milk in a saucepan. Whisk constantly.
- Mix 1/2 of milk into egg mixture. Return mixture to saucepan. Whisk and cook until thick and bubbly.
- Whisk in chocolate and butter until melted. Pour onto saran wrap and wrap. Remove air as much as possible. Cool down and refrigerate.
Dough
- Preheat oven to 375°F
- Mix butter, sugar, salt and almond powder until creamy. Add eggs and mix. Combine flour and baking powder. Add to butter mixture. Mix on low speed.
- Wrap and refrigerate overnight.
- Roll out dough 1/2 cm thick. Use icing sugar to prevent sticking. Place the dough in a flan pan.
- Whisk ingredients. Spread pastry cream onto dough, leaving half for other filling.
- Add 1 can of Smith cherry filling.
- Cover cherries with remaining chocolate pastry cream.
- Cover pie with dough, press edges together. Brush with egg yokes. Bake at 375°F for 10 minutes.
- Turn down heat to 350°F and bake for another 10 minutes.
Yield 1 pie
