A Mauritian Tipical cakes
Ingredients:
For the Pie Crust
2 cups all purpose flour
1/4 cup cake flour
1/4 tsp baking powder
5-6 tbs ice water
2 sticks very cold salted butter
For the Crème Pâtissière
1 1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all purpose flour
Scant 3 tablespoons (20 grams) cornstarch
1/2 cup (115 ml) heavy cream, softly whipped (optional)
Dessicated coconut and glacé cherries, for decoration
Method:
In the work bowl of a food processor, fitted with the metal blade, add the flour, cake flour and baking powder.
Combine by pulsing the ingredients 5 or 6 times. Add butter and again, pulse 5 or 6 times for 3-5 seconds each.
There should be small lumps of butter throughout the flour, about the size of peas, or a little larger.
Through the feed-tube, with the machine running, quickly add 1/3 cup ice water.
After about 20-30 seconds, the dough should come together and form a ball on top of the blade.
If not, add a tablespoon of water. Do not over-process to ensure a flaky crust.
Put the dough, and any little scraps on the bottom of a bowl together and press into a ball.
Press down into a disc, about 1/3 to 1/2-inch thick. Cover with plastic wrap and refrigerate for at least 2 hours.
The dough, wrapped well, also freezes well for 30-45 days but defrost in the refrigerator overnight before using.
When ready to use, dust each side of the dough with a little flour, then roll out on a lightly floured surface.
Rotate the disc, by quarter turns, as you roll to reach an even circle about 1/8-inch thick.
Transfer the dough to a deep 9-inch or 10-inch pie plate. Press the dough lightly along bottom and sides.
Trim the dough, leaving a 1-inch overlap. Fold the dough in half to create a double thickness along the rim.
Push lightly along the outer edge, leaving room for the dough to shrink on the rim during baking.
Because this is an all-butter crust, it must be very cold going into the oven.
Refrigerate the prepared shell for 30-60 minutes, or overnight lightly covered with plastic wrap.
Using a fork, prick the crust along the bottom sides. Bake in an oven preheated at 350 oF for about 30 mins.
When it turns golden brown, remove shell from oven and cool completely before filling.
For the crème pâtissière, mix sugar and egg yolks together in a medium-sized stainless steel bowl.
Sift the flour and cornstarch together and then add to the egg mixture until you get a smooth paste. Set aside.
In a saucepan combine the milk and split vanilla bean on medium heat until boiling. Remove from heat.
Add slowly to egg mixture, whisking constantly to prevent curdling. Pour through a strainer.
Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.
When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes very thick and it is hard to stir.
Remove from heat and immediately whisk thoroughly. Pour into a clean bowl.
Immediately cover the surface with plastic wrap to prevent a crust from forming and cool.
If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps.
For a light pastry cream, fold in softly whipped cream with a wooden spoon. Makes about 1 cup.
Fill the prebaked crust with crème pâtissière and sprinkle with dessicated coconut. Top with glacé cherries.
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