I had some pralines (candied almonds) left after this amazing recipe and I decided to include them into a pie crust to give it a sweet and crunchy twist. White chocolate also match very well with pralines so I made a delicate and light white chocolate mousse.
Top with fresh lemon peel and you have a perfect non-too sweet pie !
Makes 1 pie (11 inch diameter):
Pralines pie crust
200 gr flour
100 gr cold butter
100 gr pralines
20 gr water
1 egg
1 tsp salt
White chocolate mousse
100 gr white chocolate
13 cl single cream
1 egg white + pinch of salt
Some lemon peels
* Start the day before (or the morning if the pie is for a night dinner) making the white chocolate mousse.
* Put a big bowl into the fridge (it has to be cold to make the wiped cream).
* Melt the white chocolate chopped with 5 cl single cream in double boiler. Once its totally melted allow to cool to room temperature.
* Meanwhile make the wiped cream beating the single cream left in the cold big bowl. Set aside.
* Whip up the egg white adding the salt when foamy.
* Pour the wiped cream into the melted chocolate and stir quickly (don't over stir the wiped cream or it will lose its consistence).
* Gently add the egg white and stir quickly to combine.
* Cover with wrapping paper and set it the fridge for at least 12 hours.
* Now make the pie crust.
* Mix the pralines into a blender (keep 7 or 8 aside). Roughly crush the remaining pralines wrapping them into a linen and beating 2 or 3 times on them with a rolling pin. Those pralines bites will give more texture to the pie crust.
* Cut the cold butter into small pieces and combine it with the flour with your hands until it makes a sandy dough.
* Make a hole in the center and add the salt, egg and water.
* Quickly knead until having a slightly sticking dough. Add the pralines and knead to blend them into the dough.
* Flatten down the dough to approximatively 1.5 inch thick, wrap with plastic wrap and set in the fridge for 30 minutes.
* Preheat your oven on 170° Celsius degrees.
* Cut a piece of baking paper bigger than your pie tin, put the dough in the center and flatten it down on 3 mm thick with a lightly floured rolling pin.
* Use a fork to makes little holes all over the dough, put a non-sticky pie tin upside down on it and turn it out gently but quickly: the dough is against the pie tin and baking paper on top.
* Adjust the dough on sides so it fits perfectly the pie tin and cover the baking paper with baking weights such as dry beans or rice.
* Cook for 20 minutes, take the weights out and cook for 10 more minutes.
* Allow to cool completely.
* At serving time pour the pie crust with the white chocolate mousse, add some lemon peels on top that will give a fresh twist to the dessert, and serve immediately.
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