Description
A nostalgic and delicious pie for dessert lovers! This recipe combines a rich almond cream, a fragrant mandarin custard, and a light, airy meringue for a perfect balance of flavors and textures.
Ingredients
Units
Scale
Pie Base
- 1 store-bought pie crust
Almond Cream
- 25g butter
- 25g sugar
- 25g egg (about half an egg)
- 25g almond flour
- 1 teaspoon kirsch
- Dried fruits and nuts (for garnish)
Mandarin Custard
- 1 whole egg
- 36g sugar
- 2 tablespoons all-purpose flour
- 200ml milk
- 2 tablespoons mandarin juice
Meringue
- 1 egg white
- 25g sugar
Instructions
-
Prepare the Almond Cream
- In a bowl, cream the butter and sugar together.
- Add the egg, almond flour, and kirsch. Mix until smooth.
- Spread the almond cream over the pie crust and sprinkle with dried fruits and nuts.
-
Make the Mandarin Custard
- Whisk the egg and sugar until the mixture turns pale.
- Add the flour, then gradually pour in the warm milk while whisking.
- Cook over low heat, stirring constantly, until thickened.
- Remove from heat and stir in the mandarin juice. Let cool before pouring over the almond cream.
-
Prepare the Meringue
- Beat the egg white until foamy, then gradually add the sugar while beating until stiff peaks form.
- Spread or pipe the meringue over the pie.
-
Baking & Finishing
- Bake at 180°C (350°F) for 15–20 minutes, until the meringue is golden.
- Let cool slightly before serving.
Notes
- Kirsch adds a subtle aroma, but you can substitute it with rum or orange juice.
- The dried fruits and nuts provide a crunchy texture and can be customized to your taste.
- For an even fluffier meringue, add a pinch of salt before whipping the egg whites.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vintage, French Pastry
