- 1 cup white sugar
- 1/4 cup cornflour
- 1/4 teaspoon salt
- 1 vanilla bean, split
- 2 1/2 cups milk
- 4 large egg yolks
- 1/3 cup golden rum
- 60g unsalted butter, chopped, softened
- 1 cup thickened cream
- 1 tablespoon pure icing sugar
- 1 2/3 cups plain flour
- 3/4 teaspoon salt
- 3/4 teaspoon caster sugar
- 170g cold unsalted butter, chopped
- 1/4 cup iced water, approximately
- Step 1Make Shortcrust pastry: Using a food processor, pulse flour, salt, and sugar until combined. Add butter. Pulse 8 to 10 seconds or until mixture resembles coarse crumbs. Drizzle iced water over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough shouldn’t be wet or sticky). If dough is too dry, add more iced water, 1 tablespoon at a time, and pulse. Shape dough into disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
- Step 2On a lightly floured surface, roll out dough until 3mm thick. Line a greased 23cm-round pie dish with dough. Trim edges, leaving a 2.5cm overhang. Tuck overhang under dough so edges are flush with rim. Crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Step 3Preheat oven to 190°C/170°C fan-forced. Line dough with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 15 to 18 minutes or until edges are just golden. Carefully remove weights and baking paper. Bake for 12 to 15 minutes or until pastry is golden brown. Cool completely on a wire rack.
- Step 4Combine white sugar, cornflour and salt in a medium saucepan. Scrape vanilla seeds from bean. Reserve bean. Whisk milk and vanilla seeds into sugar mixture. Cook over medium-high heat, stirring constantly, for about 7 minutes or until bubbling and thick.
- Step 5Whisk egg yolks in a medium heatproof bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, for 30 seconds or until mixture comes to a simmer.
- Step 6Remove from heat. Stir in 1/4 cup rum. Add butter, 1 piece at a time, whisking until butter melts before adding next piece. Set aside to cool, in saucepan on a wire rack, for about 10 minutes, whisking occasionally.
- Step 7Pour custard into pastry base. Cover surface with plastic wrap. Refrigerate for at least 4 hours (or overnight) or until custard filling is cold and firm.
- Step 8Meanwhile, place cream and vanilla bean in a bowl. Cover and refrigerate for at least 4 hours (or overnight).
- Step 9Just before serving, remove and discard vanilla bean from cream. Whisk cream until soft peaks form. Add icing sugar and remaining tablespoon rum. Whisk until stiff peaks form. Transfer to a piping bag fitted with a 1.5cm fluted nozzle. Pipe whipped cream over pie. Serve immediately.
- High protein
- Low sodium
Preparation time excludes 6 hours refrigeration.
As seen in Martha Stewart Living magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. (c) (2013) All rights reserved. For more from Martha Stewart visit marthastewart.com.
- Author: Martha Stewart
- Image credit: Christopher Baker
- Publication: Super Food Ideas