Mojito curd pie

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.

Pie crust
80 g butter
60 g sugar
20 g almond meal
30 g egg
160 g flour

Mojito curd
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

  1. 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.
  2. 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.
  3. Grate the zest and squeeze the juice of the limes. Chop the mint with a knife.
  4. 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.
  5. Put the pie crust in the oven and let cook for about 25 minutes.
  6. 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.
  7. 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.
  8. Pour the mojito curd on the pie crust and let it fix overnight.
  9. 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.

Blood orange pie

It’s the end of the blood orange season and we decided to celebrate it with a luscious blood orange pie. The flavors of the peachy-colored curd reminded us of some unidentified childhood candies and we just couldn’t wait for the curd to set before cutting and devouring the pie, as you can see in the photo. This pie is fantastic, just go for it!

Pie crust
80 g butter
60 g icing sugar
20 g almond powder
30 g egg (about half an egg)
1/2 vanilla pod
160 g flour

Blood orange curd
120 g blood orange juice
zest of 3 blood oranges
30 g lemon juice
125 g egg (about 2,5 eggs)
110 g sugar
160 g butter

  1. Make the pie crust: Whisk together the butter, the icing sugar, the almond powder and the vanilla seeds. Add the egg. Pour on the flour and mix well without kneading. Wrap in plastic and let rest in the refrigerator.
  2. Bake the crust: Heat the oven to 170°C. Roll out the crust to 2-3 mm with a rolling pin. Lay it in a pie plate and make it stick on it by pressing it lightly on the edges.  Put the plate back in the fridge. Pierce the bottom with a fork and bake for about half an hour. Make sure the dough does not swell or droop while cooking. Once the crust is cooked, let it cool down.
  3. Make the blood orange curd: Cut the butter in cubes and let it warm up a bit. Wash the oranges well and grate the zest. Put the juice, the zest, the sugar and the eggs in a pan and place on medium heat. Stir constantly until the liquid thickens, but don’t let it boil! Pass through sieve and let it cool down, then add the butter and mix with a hand blender without letting any air into the curd. Pour over the pie crust and let set in the refrigerator for a few hours at least or until the next day.
  4. Make the dried blood orange slices: Cut very thin slices of blood orange with a really sharp knife. Place them in an oven plate and cook them in 100 °C for half an hour or more, depending on the thickness.

Dark chocolate and salted butter fudge pie

Are you looking for the perfect accompaniment to go with your afternoon tea or coffee? You just stumbled on it. This French dark chocolate and salted butter fudge pie with its crunchy cocoa crust, gooey fudge filling and super soft chocolate ganache is transcendent. On top of it all, it’s really easy to make.

Cocoa pie crust
80 g  butter
60 g  icing sugar
30 g  egg (about half an egg)
160 g  flour
15 g  cocoa powder

Fudge filling
200 g sugar
50 g butter (salted)
50 g cream

Chocolate ganache
250 g dark chocolate
150 g cream
30 g butter

  1. Prepare the pie crust: Whisk together the butter and the icing sugar. Add the egg and the cocoa powder. Pour over the flour and mix well, but don’t knead. Wrap in plastic and let rest in the refrigerator.
  2. Bake the crust: Heat the oven to 170°C. Roll out the crust to 2-3 mm with a rolling pin. Lay it in a pie plate and make it stick on it by pressing it lightly on the edges.  Put the plate back in the fridge. Pierce the cooled bottom with a fork. Bake for about half an hour. Make sure the dough does not swell or droop while cooking. Once the crust is cooked, let it cool down.
  3. Make the fudge: Put the sugar in a pan, place it on medium heat and let  it melt completely until it turns amber. Incorporate the butter and stir well, then add the cream in three times. Mix well until the fudge is totally fluid and let it cool awhile before placing it on the crust. Let the fudge stiffen.
  4. Make the chocolate ganache: Chop the chocolate in bits and melt it in a microwave or in a water-bath. Bring the creme just to the boil, pour it over the chocolate and blend, then add the butter, let it melt a few seconds and mix delicately until smooth. Spread the ganache over the hardened fudge filling.
  5. Decorate: Sprinkle cocoa powder on the top of the set ganache.