Page 197 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Simple Tart Dough (page
21) ½ batch
FOR THE CAKE FILLING

sugar ½ cup 100 g
unsalted butter ½ cup 115 g

egg 1
vanilla extract 1 teaspoon 5 ml

all-purpose flour 1 cup 125 g
salt 1 teaspoon 6 g

baking powder 1 teaspoon 5 g

buttermilk ½ cup 120 ml
FOR THE CREAM FILLING
sugar ¼ cup 50 g

cornstarch 2 tablespoons 16 g

egg yolks 3
vanilla bean paste 1 teaspoon 5 ml

milk ½ cup 120 ml
heavy cream ½ cup 120 ml

FOR THE GLAZE
unsalted butter 2 tablespoons 28 g

heavy cream ¾ cup 177 ml
corn syrup (optional) 1 tablespoon 15 ml

salt pinch
bittersweet chocolate, finely 8 ounces 225 g
chopped

Procedure for the crust
Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) pie plate
with the dough and freeze it for 20 minutes. Line the crust with

parchment paper, fill it with pie weights or dried beans, and bake it
for 15 minutes. Set it aside.