Spiced Custard Pie With Sesame Crust
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Sugar1 tsp
Kosher Salt3 cups
Half-And-Half8 large
Egg Yolk (at room temperature)1 tsp
Vanilla ExtractDirections:
1
In the bowl of a food processor, pulse the flour, sugar, and salt
2
Add butter and pulse until coarse, pea-sized crumbs appear
3
With the machine running, add 2 tablespoons ice water and sesame seeds and process until the dough just holds together
4
Squeeze a small amount of dough between your fingers and if it is very crumbly, pulse in another tablespoon of ice water
5
Do not overprocess
6
Turn dough out onto a lightly floured surface, and push together into a rough ball
7
Knead a few times just to combine and flatten into a flat disc
8
Cover with plastic wrap and refrigerate at least 1 hour (or up to overnight)
9
When ready to bake pie, combine half-and-half with 1/3 cup sugar, ginger, cinnamon, and cloves in a small saucepan and bring to a simmer over medium-high heat, ,stirring occasionally to dissolve the sugar
10
Cover and steep the mixture for 30 minutes
11
Meanwhile, preheat the oven to 375°F with rack in lower third of oven
12
Place a foil-lined baking sheet in the oven
13
On a floured surface, roll out dough into a 13-inch round
14
Line the pie pan with the dough
15
Trim, leaving a 1/2-inch overhang around the pan
16
Tuck the overhanging dough under and crimp as desired
17
Transfer pie dish to the refrigerator for 30 minutes
18
Line the dough with a piece of foil and top with pie weights or beans
19
Place the pie pan on the preheated baking sheet and bake until the edges are lightly golden, 20 minutes
20
Remove the foil and weights and bake until crust is light gold in color, 15 to 20 minutes more
21
Remove pie dish from the oven and transfer to a wire rack to cool at least 10 minutes, leaving foil-lined baking sheet in the oven
22
Lower oven temperature to 350°F
23
In a separate medium mixing bowl, combine the egg yolks with the remaining 1/3 cup sugar
24
Beat with an electric mixer until the sugar is completely dissolved and the mixture forms pale yellow ribbons, about 2 minutes
25
Rub a small amount of the egg mixture in between your fingers to check for any undissolved sugar
26
If any remains, continue beating the mixture for a bit longer
27
Gradually whisk 1/2 cup warm cream mixture into the egg mixture to gently warm (or temper) the eggs
28
Continue to gradually whisk in remaining half-and-half mixture into egg mixture until completely combined
29
Whisk in vanilla
30
Place the pie pan on the baking sheet in the oven and strain custard into the cooled pie crust (do not overfill
31
) Bake until the center is just set, 55 to 65 minutes
32
Transfer to a wire rack; let cool to room temperature
33
Chill in the refrigerator for at least 2 hours (and up to 2 days ahead)
34
If you'd like to create a burnt-sugar crust, sprinkle remaining tablespoon sugar evenly over top of tart just before serving
35
Light blowtorch and move flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar)
36
Let tart stand 5 minutes before serving
37
In the bowl of a food processor, pulse the flour, sugar, and salt
38
Add butter and pulse until coarse, pea-sized crumbs appear
39
With the machine running, add 2 tablespoons ice water and sesame seeds and process until the dough just holds together
40
Squeeze a small amount of dough between your fingers and if it is very crumbly, pulse in another tablespoon of ice water
41
Do not overprocess
42
Turn dough out onto a lightly floured surface, and push together into a rough ball
43
Knead a few times just to combine and flatten into a flat disc
44
Cover with plastic wrap and refrigerate at least 1 hour (or up to overnight)
45
When ready to bake pie, combine half-and-half with 1/3 cup sugar, ginger, cinnamon, and cloves in a small saucepan and bring to a simmer over medium-high heat, ,stirring occasionally to dissolve the sugar
46
Cover and steep the mixture for 30 minutes
47
Meanwhile, preheat the oven to 375°F with rack in lower third of oven
48
Place a foil-lined baking sheet in the oven
49
On a floured surface, roll out dough into a 13-inch round
50
Line the pie pan with the dough
51
Trim, leaving a 1/2-inch overhang around the pan
52
Tuck the overhanging dough under and crimp as desired
53
Transfer pie dish to the refrigerator for 30 minutes
54
Line the dough with a piece of foil and top with pie weights or beans
55
Place the pie pan on the preheated baking sheet and bake until the edges are lightly golden, 20 minutes
56
Remove the foil and weights and bake until crust is light gold in color, 15 to 20 minutes more
57
Remove pie dish from the oven and transfer to a wire rack to cool at least 10 minutes, leaving foil-lined baking sheet in the oven
58
Lower oven temperature to 350°F
59
In a separate medium mixing bowl, combine the egg yolks with the remaining 1/3 cup sugar
60
Beat with an electric mixer until the sugar is completely dissolved and the mixture forms pale yellow ribbons, about 2 minutes
61
Rub a small amount of the egg mixture in between your fingers to check for any undissolved sugar
62
If any remains, continue beating the mixture for a bit longer
63
Gradually whisk 1/2 cup warm cream mixture into the egg mixture to gently warm (or temper) the eggs
64
Continue to gradually whisk in remaining half-and-half mixture into egg mixture until completely combined
65
Whisk in vanilla
66
Place the pie pan on the baking sheet in the oven and strain custard into the cooled pie crust (do not overfill
67
) Bake until the center is just set, 55 to 65 minutes
68
Transfer to a wire rack; let cool to room temperature
69
Chill in the refrigerator for at least 2 hours (and up to 2 days ahead)
70
If you'd like to create a burnt-sugar crust, sprinkle remaining tablespoon sugar evenly over top of tart just before serving
71
Light blowtorch and move flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar)
72
Let tart stand 5 minutes before serving