15 May 2012 @ 02:12 pm
Frangipani Pie  
Это очень вкусный тарт! У меня банка ананасов, которые давно пора было использовать, и я искала интересный рецепт. Основа - рубленное тесто. Две начинки: кокосовый крем и ананасовый + меренга, которую я решила не делать :) Кокосовая стружка у меня была желтая, поэтому и крем получился такой. Вообще фото так себе, знаю. И как по мне, начинки было ну очень много. Но вкусно ))) Давно хочу сделать этот тарт только с кокосовым кремом.

1 cup flour
1 1/2 tablespoons sugar
120g butter, cubed
1 egg

Кокосовый крем
1 1/2 cups milk (я взяла сливки)
3/4 cup sugar
1/4 cup cornflour
1/4 cup cold water
1 cup dessicated coconut
1 tablespoon butter
1 teaspoon vanilla

Ананасовый крем
440g can crushed pineapple
1/4 cup cornflour
1/4 cup cold water
2 lightly beaten egg yolks

2 egg whites
4 tablespoons sugar

Pie shell
Place flour, sugar and butter into a food processor and blitz until it resembles breadcrumbs. Add egg and blitz until the mixture forms a ball of dough. Cover and refrigerate for 1 hour. Remove from fridge and roll out until approximately 3mm thick and covers a 22cm pie plate. Carefully place the rolled pastry into a greased pie plate, and press to cover the plate. Cut off the hanging edges and press edges around the top of the pie plate with a fork. Line the pie shell with baking paper and fill with uncooked rice, then bake for 10 minutes at 180 degrees Celsius. Remove baking paper and rice, then return the pie shell to the oven for another 1o minutes or until golden brown. Remove the cooked pie shell from the oven and cool.

Coconut cream filling
Blend the cornflour and water into a smooth paste and set aside. Place milk and sugar in a small saucepan, and stir over a low heat until the sugar is dissolved. Add the cornflour paste, stirring continuously until the mixture thickens and boils. Take the saucepan off the heat, and stir in the butter, coconut and vanilla. Cool.

Pineapple filling
Place the pineapple and cornflour in a saucepan and bring to the boil over medium heat, stirring continuously. Boil for 1 minute, then remove from the heat and stir in the egg yolks. Cool.

Meringue topping
Beat the egg whites until soft peaks form, then beat in the sugar, one tablespoon at a time.
Place one half of the cooled coconut cream into the pie shell, cover with the pineapple filling, then cover with the remainder of the coconut cream (so you end up with white/yellow/white layers), and top with the meringue. Bake the pie in an oven preheated to 180 degrees Celsius for 15 minutes or until the meringue has browned. Cool on the bench, then refrigerate until set. Cut into generous slices to serve.