SUGAR DOUGH
Use this recipe with the following pie recipe.
Makes about 1 1/2 pounds or two
INGREDIENTS
2 1/3 cups cake or pastry flour 1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1.In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
2.In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
3.Use as needed.
KEY LIME PIE
Makes one
INGREDIENTS
1/3 recipe Sugar Dough (see separate recipe, page 16)
4 eggs
4 egg yolks 2/3 cup sugar
1 cup Key lime juice
6 tablespoons (3 ounces) unsalted butter, cut into small pieces 1 to 2 tablespoons sugar for carmelizing
METHOD
1.Preheat the portable oven to 375°.
2.With the Sugar Dough, line a
3.Combine the eggs, and egg yolks in a large stainless steel bowl. Whisk in the sugar thoroughly, then whisk in the lime juice.
4.Place the bowl over hot but not boiling water. Whisk vigorously until the mixture is light and thick. It should mound on itself when a little of it is dropped from the whisk.
5.Remove the bowl from the heat and distribute the butter over the top of the filling. When the butter has melted, fold it into the filling.
6.Turn the mousse into the tart shell and smooth the top with a long metal spatula. Chill.
PRESENTATION
Sprinkle the additional sugar over the top of the pie and carmelize the pie under a very hot broiler or with a small blow torch. Remove the pie from its ring and transfer it to a flat serving dish, removing the metal bottom. Cut into wedges and serve.
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