Fig Pie

Name: Fig Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Moderate amount (see my other recipe-Butterfly Crisp) Melaleuca meringue; 30g egg; 5g Fresh lemon juice; 20g Light cream; a little Lemon shavings; 4g corn starch; 10g Caster sugar

by Manxiang Hut

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I like figs very much. When I was a child, my grandmother had a fig tree, and I ate it year after year, but it was a pity that it was eaten by ants, and then it disappeared. Maybe it’s because of such a complex. I couldn’t help it when I saw figs. I want to buy it. In fact, figs are also very tasty and nutritious.
I’ve wanted to make this pie since last year. I usually eat figs directly after I bought them, and the two men in the family didn’t feel very cold about this. I just wanted to make them for myself. This time I just made them. Melaleuca meringue, and I happened to have beautiful and delicious figs on hand, with all the ingredients, so I did it by hand, and it was nothing. See my other recipe-Butterfly Crisp for the recipe of Melaleuca meringue. "

Ingredients

Moderate amount (see my other recipe-Butterfly Crisp) Melaleuca Meringue
30g Egg
5g Fresh Lemon Juice
20g Light Cream
a little Lemon Shavings
4g Corn Starch
10g Caster Sugar

Fig Pie

1. The chilled or frozen Melaleuca meringue is warmed up and rolled to a thickness of about 3mm. Cover the mold and press the puff pastry around the mold with your hands.

2. Press it with a stick.

3. Remove the excess puff pastry and tidy it up with your hands to make the puff pastry fit the mold. Use a fork to make some small holes underneath. Refrigerate and relax for 30 minutes.

4. After taking it out, press on a small baking stone that has been cleaned in advance or other heavy objects such as red beans. In the middle of the oven, bake at 180 degrees for 10-15 minutes, take it out, and pour out the baking stones.

5. Mix the eggs with sugar and stir until mashed.

6. Add lemon juice and whipped cream (you can also replace it with milk) and beat well.

7. Sift in cornstarch and mix well.

8. Pour the tart water into the baked pie crust, (because figs are still on top, I only poured about half, a little less, about 7 minutes full), you can sprinkle a little lemon shavings on the top, the middle of the oven , Bake at 180 degrees for 10-15 minutes (the specific time is to bake until the tart water is solidified. My tart has less water and less time).

9. After taking it out, put the peeled figs and arrange them with a layer of powdered sugar.

10. Then put it in the lower middle of the oven and bake at 180 degrees for 10-15 minutes. Just take out the demoulding.

11. Finished product

12. Finished product

Tips:
1. Don't choose ripe figs that have a lot of moisture, or too much water will affect the taste when roasting.
2. If there is no whipped cream, you can also use milk as a temporary substitute. The taste is slightly worse.