Ingredients for approximately 12 pieces:
For the shortcrust pastry:
150 g flour
40 g ground pine nuts
80 g cold butter
1 egg yolk (M)
2-3 tablespoons cold water
parchment paper and 250 g of pulses for blind baking
For the filling:
8 sheets of white gelatine
1 cup (500 g) cream yogurt
3 limes
1 ripe banana
80-100 g sugar
For garnish:
1 lime
1 banana
2 tablespoons raspberry jelly
Mint
Preparation:
1. Knead a shortcrust pastry from flour, pine nuts, butter pieces, egg yolk and cold water. Wrap in plastic foil and place in refrigerator for 30 minutes.
2. Knead dough briefly. On lightly floured work surface, make dough slightly larger than a pie dish (24 cm Ø). Line pie dish with the dough. Cut the dough cleanly at the edge. Prick the bottom of the dough several times with a fork. Cover with a sheet of parchment and place the peas on top. Bake at 200-225 degrees (convection oven: 180-190 degrees/gas oven: level 3-4) for 25-30 minutes. Remove peas and parchment and let the base cool.
3. Soak gelatine in cold water.
4. Put yogurt in a bowl. Wash 2 limes in hot water and pat dry. Thinly grate the peel. Squeeze all limes. Mash banana with a fork. Stir lime zest, juice and banana into yogurt. Add sugar.
5. Dissolve the gelatine, dripping wet over a gentle heat and stir into the lime cream in a thin stream. Refrigerate until the cream begins to gelatinize.
6. Stir cream through and spread on pie crust. Cool the pie 1-2 hours in a refrigerator. Cut lime and banana into slices. Spread on top of the lime cream. Heat the raspberry jelly and brush the surface thinly with it. Garnish with mint.
Preparation time approx. 1 hour + cooling time
Nutritional valus per piece approx.:
Calories: 220
Joule: 923
Protein: 4,1 g
Fat: 12,1 g
Carbohydrates: 24 g
(FoodCentrale by ddp images)
