Preparation

For the sweet dough

1. Using an electric mixer, cream the softened butter, powdered sugar, vanilla, and lemon zest for 1 minute. Add the dry ingredients. While continuing to mix, incorporate the whole egg and the egg yolk. Mix until the dough is smooth and uniform. Shape into a ball or disc and wrap in plastic wrap. Refrigerate for at least 3 hours. This step can be done the day before.
2. Then warm the dough slightly with your hands to make it more pliable. On floured parchment paper placed on a cold surface, roll out the dough to a thickness of 1/2 cm (1/4 in.) into a circular shape slightly larger than a 23 x 2.5 cm (9 x 1 in.) tart pan with a removable bottom. Press the dough into the pan. Trim off any excess as needed and refrigerate again for at least 30 minutes.
3. Preheat the oven to 350°F (180°C). Prick the crust with a fork and place a light weight (dried beans or ceramic beads) on the bottom. Bake for about 25 minutes. The crust should be golden brown. Let cool before filling.

For the filling

1. In a small saucepan, combine the silken tofu, cream, sugar, salt, lemon zest, and vanilla. Place over medium heat and bring to a gentle simmer, stirring to dissolve the sugar. Simmer over low-medium heat for 5 minutes. Turn off the heat and remove the vanilla bean, if used. Using a hand blender, blend the mixture until it is as smooth as possible. Then add the freeze-dried berry powder and blend again to incorporate it evenly into the mixture.

2. In a small bowl, dissolve the cornstarch in cold water. While whisking vigorously, gradually add the dissolved cornstarch and agar-agar for even more firmness. The mixture will continue to thicken as it cools. Pour the mixture into the cooled pie crust and let it come to room temperature slightly before refrigerating for at least 3 hours.

3. Just before serving, top generously with berries of your choice.

NOTES

For best results, the pie dough should be very cold when rolling it out, lining the pan, and placing it in the oven.

Freeze-dried berries are berries that have been frozen and then vacuum-dried, which removes almost all of their water while preserving their color, shape, and flavor intensity. Light, crunchy, and very fragrant, they keep for a long time without refrigeration and can be used whole or ground into a powder to flavor creams, pastes, or glazes. Several small local companies now offer them in specialty grocery stores, health food stores, and bulk food shops.

Photos and recipe : JM_cuisine par Jonathan Michaud  |

Site Web  |  Instagram  |  Facebook