Last weekend it was a friend’s birthday and I had to find the right cake recipe for the occasion. It was not a very difficult decision to make; to tell you the truth, this mojito pie was a totally obvious choice. As we were quite busy during the evening (you’ve heard about dancing?), no one thought of taking a photo of the pretty pie before it came on the scene. But no harm done: you can go with your eyes shut to make it, because 1) well, you don’t know what it should look like, 2) no one cares about the looks of it anyway – c’mon, it’s a mojito pie! 3) it’s simple to make and a surefire party winner.
80 g butter
60 g sugar
20 g almond meal
30 g egg
160 g flour
170 g lime juice (about 8-9 small limes)
le zeste de 4 citrons verts
70 g fresh mint
180 g sugar
30 g rum
160 g egg (about 3 eggs)
240 g unsalted butter
- Make the pie crust first. Mix the butter and the sugar, then add the almond meal and the egg and blend well. Add the flour and mix without kneading until the dough comes together. Put it between two parchment papers, flatten it a bit and let chill in the refrigerator for at least half an hour.
- When the dough has cooled, roll it with a rolling pin and place it in a pie pan as explained here. Turn on the oven at 170 °C and start making the mojito curd.
- Grate the zest and squeeze the juice of the limes. Chop the mint with a knife.
- Put the juice and zest of the lemons, mint, sugar and rum in a kettle. Beat the eggs to break the yolks and add them in, stirring well.
- Put the pie crust in the oven and let cook for about 25 minutes.
- Meanwhile, heat the lime curd over medium heat, stirring constantly until it thickens. Immediately remove from heat and pass trough a sieve. Let it cool.
- When it is about 40 °C, add the butter, cut into pieces. Mix with a hand blender, but try not to let any air in it.
- Pour the mojito curd on the pie crust and let it fix overnight.
- Decorate with crystallized mint leaves. To make them, brush some pretty mint leaves with egg white. Leave to dry for a few minutes, then dip the leaves in sugar and let them them dry again for a few hours.