FRUIT CREAMY PIE

Custard, shortcrust pastry and lots of fruit! Here's how to make this tasty and refreshing pie:

INGREDIENTS:

CUSTARD:

500g of milk

1 teaspoon of vanilla (or lemon peel)

2 eggs

150g of sugar

35g of flour

SHORT CRUST PASTRY:

150g of butter

1 whole egg + 1 yolk

100g of sugar

300g of flour

1 lemon peel instead of vanilla

TO DECORATE:

1 kiwi

1 walnut peach

1 basket of strawberries

1 basket of raspberries

1 basket of blueberries

1 floron

1 kiwi

jam from street lamps

METHOD:

1. Custard: heat the milk with the vanilla. Beat the eggs with sugar and flour. Add the two compounds and let it thicken, then let it cool.

2. Shortcrust pastry: mix the butter with the sugar, then add the egg and yolk. Add the lemon peel and then integrate the mixture with the flour. Form a loaf and let it rest for an hour before using it.

3. Roll out the pastry in a mold, pierce it and bake at 356°F/180° for 20-25 minutes.

4. Stuff with the cream and decorate with fruit.

5. Enjoy your Fruit creamy pie.

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