S'Mores Pie with Rasperry Curd

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the dough, knead 200 g flour, icing sugar, 1 pinch of salt, egg and 100 g cold butter in pieces to a smooth shortcrust pastry.

2. 2

   Grease a pie mould (24 cm Ø; alternatively springform pan). Press the dough with floured hands to a flat bottom, forming a rim. Prick the dough in the form with a fork more often.

3. 3

   Cover with baking parchment, add the pulses. Bake in a hot oven for about 10 minutes, remove. Remove paper and pulses. Continue baking at the same temperature for about 8 minutes.

4. 4

   For the Raspberry Curd, heat the berries with lemon juice and 100 ml water. Then puree and pass through a sieve into a pot. Stir in sugar. Take off 1 tbsp. for sprinkling. Boil the rest with 75 g butter.

5. 5

   Stir the starch and 8 tablespoons of water until smooth, stir into the puree. Simmer for about 1 minute. Remove from the stove. Mix egg yolk with 2 tbsp. hot cream, then stir the egg yolk mixture into the rest of the cream. Spread on the pastry base.

6. 6

   Bake at the same temperature for about 12 minutes.

7. 7

   Remove the oven and switch it on (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Spread marshmallows over the raspberry curd. Bake for about 8 minutes until the marshmallows are golden yellow.

8. 8

   Remove and let it cool down. Drizzle with the rest of the raspberry sauce.

Nutrition Facts

KCAL
390 kcal

CARBS
56 g

FATS
16 g

PROTEINS
4 g