On the eve of the Independence Day, school and college [high school] students are released early after having celebrated the Independence Day at their respective school. On this day, small bricks of juice and French/Mauritian pastries are distributed to the students. My favourite cake to pick was the Puit D'amour. The Puit D'amour consist of pie crust with a sort of crème patissière on top. And yes with a glacée cherry for the finish!
- Measuring Scale
- Measuring Cups
- Measuring Spoons
- Cling Film
- Food Processor / hands (if you dont have one)
- Mini Tart Shells
- Beans (optional)
- Cookie Cutter
1. For the Pie Crust:
- 1¾ cups of all-purpose flour
- ½ cup cake flour
- 1/4 tsp of baking powder
- 226g of cold unsalted butter, cubed
- 2 tbsp of cold water
2. For the Filling:
- 2 egg yolks
- 40g of sugar
- 25g of flour
- 1½ tbsp of corn flour
- 1 cup of milk
- 1/2 vanilla pod, split lengthwise
- 1/4 cup of heavy cream
3. For the Finish:
- Glacees Cherries
- Dessicated Coconut - desired
- Begin by making the pie crust. If you are using a food processor, refrigerate the bowl for 20-30 minutes.
- Combine the flour, baking powder and cubed butter together, in the bowl of the food processor.
- If you are using your hands, rub the butter into the well-mixed flour/baking powder mixture. DO NOT KNEAD.
- Do not over process/mix.
- You should obtain a slightly powdery butter mixture.
- Add the 2 tbsp of cold water. Form a soft ball.
- Using a rolling pin or the palm of your hands, flatten the dough.
- Wrap in cling film and let refrigerate until firm. [Mine did not take long, about 20 minutes, however it might take upto 1 hour for yours to firm up.]
- Roll the refrigerated dough into a 1/2 inch thickness.
- Use a cookie cutter to cut the dough.
- Fit cut dough into tart shells.
- Trim excess dough along edges.
- Refrigerate for another half hour.
- Meanwhile, make the crème patissière by first combining the egg yolks and sugar.
- Whisk well, until pale yellow (not to much).
- Add the flour and the corn flour together. And pour into egg/sugar mixture.
- Mix until a smooth paste is obtained.
- Boil the milk with the vanilla bean.
- Slowly add the milk to the egg mixture. Make sure you keep whisking, so as not to cook the eggs.
- Pour the mixture back into the saucepan, and continue to simmer on medium heat while continuously whisking.
- When the mixture starts to set and becomes thick enough not to be able to whisk, remove from the heat.
- Pour into a bowl and cover with plastic wrap. Set aside.
- Preheat oven to 350˚F/180˚C.
- Take the tart shells from the refrigerator.
- Use a fork to prick the centre and bottom edges of dough.
- At this point if you don't want the crust to rise too much, pour some beans into the tart shells. You can skip this part if you want.
- Bake for half an hour or until brown enough.
- Whisk the heavy cream into soft peaks. And mix well with the crème patissière to get rid of lumps.
- Allow cooling and then remove crust from shells.
- Pour the light crème patissière into the prebaked tart shells.
- Sprinkle the dessicated coconut and top with half a glacee cherry!
Happy Independence Day!