How to make
In a bowl sift the flour with a pinch of salt and a pinch of baking powder. Add one egg yolk, the sugar, the vanilla sugar and the butter (cut into pieces). Knead a soft dough. Wrap it in a piece of cling film and refrigerate it for an hour.
Roll out the chilled pie dough onto a floured surface into a large rectangle.
Transfer it into a 4x14″ (11x35 cm) cake pan with removable bottom. Form a high boarder, press the dough lightly to form the ripples on the pan. Pierce the bottom with a fork.
Place a piece of baking paper over the dough. Add raw beans or chickpeas on top. This way, they will press the dough when baking and will not allow it to rise.
A dough shell should form for the cream. Check out the step-by-step photos.
Bake at 360°F (180°C) in a preheated oven with a fan for about 30 minutes. Remove the cake pan from the oven, carefully remove the chickpeas and the paper. Leave it to cool on a wire rack.
For the cream, pour the milk into the pot. Add the egg yolks, sugar and flour. Put the bowl on the stove and immediately start stirring, until the cream thickens.
Remove the finished cream, add the broken chocolate and stir vigorously, until the chocolate has melted and the cream has an even brown color. Pour the chilled cream into the pie shell.
The fun part comes with the decorations. Cut a piece of melon, coconut, peach, kiwi into geometric (not only) shapes. Be creative, decorate and enjoy the Butter Pie Picasso!
Enjoy!
