Fruity pie

Fruity pie

1 LT semi-skimmed milk
250 GR vegetable cream
1 Egg
100 gr Water
to taste Fresh fruit
to taste grated coconut
4 Loaf cake moulds

Pour the Powder mix for shortcrust pastry into a planetary mixer with leaf whisk. Add 1 egg and 100 g of water and blend until an even mixture is obtained. Put the mixture into four rectangular loaf cake moulds. Bake in a pre-heated oven at 180°C for 15 minutes. Prepare the custard by following the instructions on the pack and leave to thicken in the fridge. After this, blend in the previously whipped cream and mix delicately until a creamy velvety mixture is obtained. Remove the shortcrust pastry bases and put them on a serving plate, spread the custard over them using a sac-à-poche and, once cooled, start to decorate them with the previously washed and cut fresh fruit. Finally decorate the cake with grated coconut and the plate with threads of dark chocolate icing.

Chef

Chef Barbara Benvenuti

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