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Mikado pie: the never ending quest!

So after my third trial with the pie I actually went back to the tea house (which is charming by the way, if a bit pricey) and tried the Mikado pie again.

I can’t for the life of me figure out exactly what’s i it but at the same time I love it… it’s like solving a riddle!

I found

  • i definitely got it right for the ganache,
  • but they put way less than i did
  • They put a mix of red fruits (raspberry, red currants)
  • the crust although i was told it has speculoos, definitely does not have any speculoos
  • It is very finely mealed so i’m thinking it’s actually a shortbread/ crumble base!
  • My friend reckons they put corn starch in it to make it so fine

So there it is…one more trial to make! I do like the idea of the lemon/coconut base though so I think i might keep it…

Ingrédients pour 1 tarte

  • 250g sablés au citron/ coco (ceux de “jardin bio” par ex! ) ou, si vous voulez imiter leur recette, pate a crumble
  • 100g beurre fondu
  • 12,5 cl de crème liquide (19% MG)
  • 200 g de chocolat blanc
  • 500g mélange de fruits rouges surgelés

Instructions

  • Faire décongeler les fruits (au frigo pdt la nuit ou si vous avez oublié au micro-one)
  • Faire bouillir la crème.
  • Sortir du feu et mettre le chocolat blanc coupé en morceaux, mélanger jusqu’à ce que le mélange soit lisse
  • Écrabouiller les sablés au fond du moule (ou encore mieux les mettre au hachoir!)  pour former une belle sous couche, et recouvrir avec le beurre fondu- Enfourner à 180C pendant 10 min
  • Égoutter les fruits et les mettre sur la couche de biscuit
  • Recouvrir du mélange de chocolat blanc et enfourner 15 min à 200C, le dessus devrait dorer
  • Laisser refroidir et mettre au frigo le plus longtemps possible, si possible 3h

I promised my friends I’ll make this pie for my housewarming party March 2nd🙂

Photo 03-02-13 14 35 26 Photo 03-02-13 14 35 30 Photo 03-02-13 14 35 34 Photo 03-02-13 15 33 02 Photo 03-02-13 15 33 05

 

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