This mamey pie has pastry cream and is decorated with sliced mamey. It’s a delicious dessert that you can decorate with all kinds of fruits if mamey is not in season.
In a saucepan, bring the milk to a boil with the vanilla.
Beat the 6 egg yolks with the 100 grams of sugar. Add the cornstarch and flour and a bit of the hot milk, whisk over medium heat. Add the rest of the milk and let it boil for one minute. Remove from heat and cover with plastic wrap to prevent a skin from forming, then let it cool.
Cream the butter with a mixer, and add the 75 g of powdered sugar and 2 egg yolks. Add the flour and incorporate the dough until it resembles sand. Add the 2 tablespoons of water and form a dough with your hands (note: if you overwork the dough, it will become tough). Wrap the dough in plastic wrap and refrigerate.
Roll out the dough with a rolling pin and place it in a pie or tart pan. Prick the dough with a fork and place aluminum foil on top. Put some beans on the foil and bake for 30 minutes at 180 degrees Celsius. Remove from the oven and let cool.
Spread half of the pastry cream over the pie and arrange the sliced mamey on top. Brush with a diluted apricot glaze or jam mixed with a little water and refrigerate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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