Delightful Tyrolean Berry Custard Pie

Bright, beautiful, appetizing, delicious! Classic Tyrolean pie is an exquisite combination of the finest shortcrust pastry, delicate custard and fresh berry jelly. Cooking it is not as difficult as it might seem at first, but you will get many times more pleasure.
cook time: 2h 30 min
Isla Thatcher
Delightful Tyrolean Berry Custard Pie

Nutrition Facts (per serving)

234
Calories
11g
Fat
27g
Carbs
5g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 250 g
Butter 150 g
Sugar 80 g
Eggs 1 pc

For cream:

Eggs 3 pc
Sugar 60 g
Milk 250 g
Starch 1 tbsp
Vanillin 1 g

For filling:

Red Ribes 0.5 cup
Black currant 0.5 cup

For filling:

Sugar 50 g
Water 200 ml
Jelly 10 g

Recipe instructions

Step 1

Step 1
How to make a classic Tyrolean pie? First of all, prepare the dough. Prepare food for him. Take the highest quality butter, natural, without vegetable additives, in accordance with GOST. Cool the butter well before cooking, cutting it into cubes in advance.

Step 2

Step 2
How to make the dough? Take a large bowl. Sift flour into it. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 3

Step 3
Add sugar and diced cold butter to the flour.

Step 4

Step 4
Using your hands, rub the flour and butter into crumbs.

Step 5

Step 5
Add an egg (I came across this lucky one with two yolks) and again knead with your hands into a smooth, elastic dough. Try to do this as quickly as possible — the colder the oil remains, the more crumbly and tasty the dough will be.

Step 6

Step 6
Roll the dough into a ball and place it in the refrigerator for 1 hour.

Step 7

Step 7
Then take out the dough and spread it over the bottom and sides of the pan. You can roll it out with a rolling pin, or you can do it again with your hands, cutting thin slices from the dough and laying them out in the mold. The diameter of the mold can be from 22 to 26 cm.

Step 8

Step 8
Place parchment on top and add a load — dry beans, peas or special balls. This method will prevent the dough from swelling when baking. Bake the cake for 20 minutes at 200°C.

Step 9

Step 9
Cool the finished cake and remove the weight.

Step 10

Step 10
Prepare the cream. Prepare food for him. Wash the eggs first. Milk can be of any fat content. Potato starch. If you use corn, double the amount.

Step 11

Step 11
How to make cream? Pour milk into a thick-bottomed saucepan and heat it over low heat.

Step 12

Step 12
Break the eggs into a separate bowl and beat them with sugar until fluffy and light.

Step 13

Step 13
Add starch to them and mix.

Step 14

Step 14
Pour the warm milk into the beaten eggs and stir. Pour the egg-milk mixture into the saucepan again.

Step 15

Step 15
Return the saucepan to the stove and, stirring, simmer the cream over low heat until thickened.

Step 16

Step 16
Remove the cream from the heat, add vanilla and stir.

Step 17

Step 17
Cool the cream. It’s better to cover it with cling film “in contact” so that the cream does not dry out.

Step 18

Step 18
Place the cooled cream on the crust and smooth it out.

Step 19

Step 19
Prepare the filling. Wash the berries well and dry. Any berries and fruits will do; I took red and black currants.

Step 20

Step 20
Place berries on top of the cream. You can do this beautifully, in the form of a drawing.

Step 21

Step 21
Prepare the filling. Prepare the jelly for the cake according to the instructions on the package. I did this: I combined 10 g of jelly powder, 50 g of sugar and 200 ml of water and brought, stirring, to a boil. You can also prepare a filling from regular gelatin or agar-agar.

Step 22

Step 22
Fill the cake with transparent jelly and place in the refrigerator for 2-3 hours. During this time, the filling will harden well and the cream will stabilize. Then serve the pie to the table. Bon appetit!

Step 23

Step 23
If you have some berries and jelly left, you can make this easy dessert.

Additional rubrics

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