The beautiful baking is even suitable for the Easter coffee table.
Curd and citrus fruits are suitable for Easter. They also encounter this pie in the world of taste.
A little lemon juice has been used to fill the curd pie. Plenty of mandarin slices are spooned on top of the filling.
Citrus fruits bring a fresh taste to the pie as well as a beautiful yellow color suitable for Easter and spring. The mica keeps the mandarin slices shiny and in place.
The cereal base is completed quickly and easily. When baking the pie base, it is advisable to use dry peas or baking balls to support the dough according to the instructions.
You can also use a maker for sweet pies.
Easter curd pie
150 g butter
3 dl wheat flour
3 tablespoons icing sugar
- Advertisement -
2 tablespoons cold water
400 g of milk curd
1 dl sugar
2 tablespoons lemon juice
2 tbsp (á 312 g / 175 g) tangerine blocks in sugar syrup
1 ½ dl of water
½ dl of fruit juice
1 dl jelly sugar
about 1 tablespoon of cooking oil to lubricate the pie pan
Chop the cold can into small cubes. The knuckle can in a bowl along with wheat flour and icing sugar into a fine crumb.
You can also make the bottom dough in a bowl with the cutting blade of a food processor by turning the diced butter, wheat flour and icing sugar into small pieces.
Add cold water to Muru and work the dough by hand to solidify.
Grease a pie pan (about 26 cm) with a tablespoon of oil.
Press the bottom dough onto the bottom and edges of the pie pan. Press the holes in the bottom of the pie with a fork.
Place a suitably sized piece of baking paper on top of the bottom dough. Place dry peas or baking balls on top of the baking paper.
Pre-bake the pie for about 10 minutes at 200 degrees.
Prepare the filling when the pie base is baking. In a bowl, mix the milk curd, eggs, sugar and lemon juice.
Take the pan out of the oven and lift off the weighed peas or frying balls and baking paper from the top of the pie base.
Pour the filling over the base and bake the pie at 175 degrees for about 30 minutes, or until the pie is cooked through.
The filling gets a little shelf when the pie is taken out of the oven. Allow the pie to cool after baking.
Drain the sugar broth from the mandarin blocks and place the mandarin blocks on top of the bottom.
Prepare the mica by heating the water and juice to a boil. Add jelly sugar to the liquid, stirring constantly.
Bring the mixture to a boil again and lift off the plate.
Cool the mica for a while, stirring constantly. Spoon a little chilled mica on top of the mandarin slices enough to give the mandarins a beautiful shiny surface.
You can also brush the mica on top of the mandarin slices with a bun.
Lift the pie into the refrigerator to wait for serving time.
Baking blogger and author Taru Vihavainen writes the Pullahiouse Recipes and Baking Tips column, where she distributes baking instructions and kitchen tips to the readers of Ilta-Sanomat’s Canteen.
Taru Vihavainen is a physiotherapist by profession. It all started with a christening cake, which made him more interested in baking. Vihavainen started running the Pullahiiren baking corner blog in 2006 and stayed that way. Over the years, the blog has gained popularity and at its best reaches tens of thousands of readers a month.
Angry has also written three baking books. In addition, he holds baking courses and designs recipes for businesses.
Taru Vihavainen especially wants to encourage parents to bring their children to the kitchen.
Source site www.is.fi