A yogurt pie with blackberries and lime. Perfect for a creamy dessert!
Prep Time: 1 h
Bakint Time: 25 minutes at 350°F (180°C)
Rest Time: 3h to 24h
Difficulty: easy
For: a 10 inches (26 cm) diameter hinged mold
For the biscuit
For the cream
For the decoration
Preheat the oven to 350° F (180° C). Line the bottom of the mold with parchment paper and butter the edges.
Biscuit: separate the whites from the egg yolks. Using a mixer, beat the egg yolks with the sugar and about 3 tablespoons of hot water until the mixture turns white.
Add the lime zest.
Beat the egg whites until stiff with a pinch of salt. Gently add the egg whites to the egg yolks mixture.
In a bowl, combine the flour, cornstarch and baking powder, add by sieving and gently stir in.
Pour the dough into the mold, smooth.
Bake in the middle of the oven for about 25 minutes until the biscuit is golden brown. Allow to cool completely in the mold.
Cream: put the blackberries, sugar and lime juice in a measuring glass. Puree everything with a hand blender. Pass through a sieve to remove seeds if desired.
Put everything in a saucepan with the agar-agar. Mix well, bring to a boil. Remove from the plate. Let stand 10-15 minutes.
Add the yogurt, mix. Set aside 10-15 minutes until the edges begin to set.
Whip the cream and add it to the mixture. Pour over the biscuit in the mold.
Place in the refrigerator for at least 3 hours or overnight. Gently open the mold and remove the parchment paper. Arrange the pie on a plate and decorate with blackberries.
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