Custard pie with dried fruits

• Dried Fruit Blend

Here’s a delicate pie, just like moms! The custard elevates the dried fruit, which were rehydrated with an amaretto filling.

When finishing, you can add dried rose petals, which marvelously perfumes your custard-based dessert and elevates the small fruits’ taste (that’s a secret, between us!). You can find dried rose petals in most delicatessen type stores, or in stores specialized in spices.

Steps

1. Place the grill in the middle position. Preheat the oven to 400°F (200°C).

2. On a floured work surface, roll to obtain a ⅛ inch (3 mm) dough. Line a 9 inches (23 cm) diameter by 1 inch (2.5 cm) high pie plate. Using a fork, prick the entire surface of the dough.

3. Bake for about 12-15 minutes or until the crust begins to brown. Let cool.

4. Meanwhile, in a saucepan off the heat, combine the sugar, the cornstarch and the flour. Add the eggs and ¼ cup (60 ml) of milk. Mix well with a whisk.

5. Add the rest of the milk and the cream. Add the vanilla extract. Bring to a boil over medium heat, stirring for about 8 minutes. Simmer gently, about 1 minute.

6. Remove from the heat and add the butter. Mix well until it is melted.

7. Pour the mix over the crust. Cover with a plastic wrap directly on the pastry cream. Refrigerate for at least 6 hours.

8. In an airtight container, place the dried fruit in the alcohol. Macerate for at least 6 hours, ideally overnight.

9. Just before serving, garnish the custard pie with dried fruit. Decorate with dried rose petals or fresh mint.