- flour - 1 1/4 Cups
- icing sugar - 1/2 cup
- salt - 1/4 teaspoons
- 1/2 cup butter
- of egg yolk - 2 pieces
- cream - 1 Art. a spoon
- almond extract - 1 teaspoon
- For filling: tamarind - 450 Grams
- water - 4 Cups
- lemon - 1 piece
- granulated sugar - 3/4 Glass
- cornstarch - 2 teaspoons
- eggs - 2 pieces
- yolk - 2 pieces
- chopped unsalted butter - 1/2 Pieces
1. To make a dough for a pie, mix the flour with sugar powder and salt. Add 1/2 cup of cold butter, diced. Stir the mixture in the food processor approximately 5 times. In a small bowl, whisk together egg yolks, cream and almond extract. 2. Add to flour mix and mix in a food processor. 3. Put the dough on a lightly floured surface. Form a ball out of the test. Then roll it into a disc with a diameter of 15 cm, wrap it with plastic wrap and put it in the refrigerator for at least 2 hours or overnight. 4. Prepare the filling. Cut the butter into cubes. Add the tamarind and 4 glasses of water to the pan. 5. Bring to a boil, reduce heat and cook, stirring occasionally. Continue cooking until the flesh begins to separate from the seeds. 6. Strain the nectar through the grid. You should get about 2 cups of nectar. 7. Mix lemon zest, 3/4 cup nectar, sugar, starch, eggs and yolks in a medium saucepan and bring to a boil over medium heat, stirring with a whisk. Beat for about 2 minutes. Remove from heat and beat with butter until smooth. 8. Preheat the oven to 190 degrees. Roll out the chilled dough on a flour-dipped surface in a circle with a diameter of 30 cm. 9. Put the dough into a pie shape with a removable bottom, forming the sides. Freeze for 10 minutes. 10. Cover the dough with foil, oiled (oil down), then put the dried beans on the foil and bake for about 20 minutes. Remove foil and beans. Bake for another 10 minutes until golden brown. 11. Put the cake on the counter and allow to cool. Pour the prepared tamarind filling over the pie and cool the cake for at least 2 hours.
Servings: 12