Maja's sea buckthorn pies
'Tarte au citron meringue' in Nordic clothes. The crispy shortcrust pastry bases are filled with the creamiest sea buckthorn cream that melts wonderfully on the tongue. This is how Maja Ambeck Vase writes, who made this recipe for us.
4-6 small pies
shortcrust pastry:
125g wheat flour or gluten-free flour
25g almond flour
50g icing sugar
75g cold butter
1 pinch of salt
1⁄2 egg
Sea buckthorn cream:
1⁄2 leaf house blass
1dl 100% sea buckthorn juice 100g sugar
100g eggs
100g cold butter
Meringue:
1 egg white
50g of sugar
Collection and decoration: Fresh sea buckthorn Dried sea buckthorn flakes Edible flowers
Tip: bases and sea buckthorn cream can be made the day before, but wait to assemble the tarts immediately before serving.
Here's how you do it:
shortcrust pastry
Put wheat flour, almond flour, caster sugar, butter and salt in a blender and blend it together quickly. Gather the dough with the egg. Roll out the dough between two pieces of baking paper and let it rest in the fridge for min. 1 hour.
Line small tart tins with the dough and bake them for 12-15 minutes. at 175 degrees until they are nicely golden. Let them cool completely.
Sea buckthorn cream:
Soak the houseplant in cold water. Put sea buckthorn juice, sugar and eggs in a pan and heat it slowly, stirring, until the mass is 83 degrees. Remove the pan from the heat immediately. Wring the cottage cheese free of water and stir it into the warm sea buckthorn cream. Let the cream cool down to approx. 60 degrees, cut the butter into small cubes and stir them in. Whisk the cream well and put it in the fridge overnight .
Meringue, assembly and decoration:
Whisk the egg whites almost stiff in a bowl and add the sugar a little at a time while whisking. Whip the meringue until stiff and glossy and put it in a piping bag with a round nozzle.
Fill the pie bases with sea buckthorn cream and level the surface with a palette knife. Place the sea buckthorn tarts on a dessert plate and sprinkle small dots of meringue randomly on them. Burn the meringue with a crème brûlée burner. Decorate with sea buckthorn, sea buckthorn flakes and edible flowers.
