ingredients:
For a pie 23 or 24 cm in diameter:
For the leavened dough:
300 g flour 150 g butter cut in cubes pinch of salt 20 g fresh yeast or 8 g yeast powdered baking powder 60 ml warm milk 2 tablespoons caster sugar 1 egg beaten
For pastry cream:
50 cl of whole milk1 vanilla bean6 egg yolks120 g caster sugar50 g maizena50 g butter
For whipped cream:
150 g of mascarpone3 càs of icing sugar2 sachets of vanilla sugar400 ml of whole cold cream 100 g of brazilian
Preparation:
The leavened dough:
In a large salad bowl, mix the flour and salt. Cut the butter into cubes and sand the flour by hand.
In a small bowl, crush the fresh yeast or pour the yeast powder and add the warm milk (not hot), and 1 small cubed caster sugar to activate the yeast.
Make a well in the center of the short flour and pour the diluted yeast, the sugar and the beaten egg.
Begin to incorporate the flour pours center and then knead the dough for 10 minutes, until it becomes flexible and homogeneous.
Cover the dough with cling film and let it grow for 1 hour in a warm place, cover it with a clean towel.
Prepare a mold 23 or 24 cm in diameter and 3.5 cm in height (like a mold to miss), and wrap the mold, put a circle of paper in the bottom to unmold more easily, and grease and flour the edges.
Lightly flour your worktop, degas the dough ball and work it a little bit, form a ball and flatten it into a circle 28 cm in diameter.
Wrap the dough on your rolling pin and place it on the baking pan, mash it well and then prick the bottom with a fork.
Let the dough rise again for 30 minutes.
Preheat your oven to 185 ° C.
Place a circle of parchment paper on the pie shell and drop some cooking balls or legumes.
Bake for 15 to 17 minutes. Then let cool completely before unmolding.
