¼ of a beaten egg
Mix well all the ingredients. Roll the pastry out with a rolling pin, then put it in a mold. Blind bake it at 347°F (175°C) for 15 minutes.
5 egg yolks
60g cornflour or flour
13g 'Mélange de Galice'
A small piece of butter
In a saucepan, bring the milk to a boil, outside of the heat, add the flavored black tea ‘Mélange de Galice’ and let it infuse for 10 minutes. In the meantime, in a bowl, mix the egg yolks and the sugar and beat the whole until the pastry blanches. Add progressively the cornflour without making lumps. Once the infusion is done, sieve the milk. Reheat the milk until it comes to the boil, then pour half of it into the bowl while whisking energetically. Pour the blend of the bowl into the rest of the milk, in the pan. Heat up the whole on a low heat. Mix continuously until the cream becomes thicker, be careful, the cream must remain supple. Once the cream is cooked, outside of the heat, continue to whisk it, so it cools down faster. Dab it with a small piece of butter on the top in order to prevent the formation of a crust.
Around ten cherries
About fifteen strawberries
Cut the banana into about twenty slices of the same thickness. Peel the kiwi, cut it into two in height, then cut each half into slices of the same thickness in order to obtain about twenty slices. Cut the cherries into two and extract the stone. Hull the strawberries, then cut them into slices in the height.
Spread the pastry cream on the pie shell. Arrange all the fruits on the cream as you like. Put the pie in the fridge once it is finished, and savor it to your heart’s content!