Wine Crème Pie
7 hours
The creamy filling for this melt-in-the-mouth treat can be flavoured with white grape juice and a little lemon juice instead of wine.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 16
- Base
- 1 2/3 cups (200g) plain flour
- 1/3 cup (100g) butter
- 3 tablespoons sugar
- 1 egg
- 1/4 cup (60ml) apple jam, or similar
- Filling
- 4 egg yolks
- 1/2 cup (115g) caster sugar
- 1 teaspoon lemon zest
- 1/3 cup (80m) each of lemon and orange juice
- 1 1/2 cups (375m) white wine
- 3 teaspoons (10g) powdered clear gelatine
- 1 1/2 cups (375m) white wine
- Cream
- 2 cups (500m) cream, for whipping
- 1/4 cup (60g) caster sugar
- icing sugar, as required
Directions
Preparation:45min ›
Cook:15min ›
Extra time:6hours chilling ›
Ready in:7hours
- Base: Place flour, butter, sugar and egg in a bowl and knead to form a dough. Chill for 30 minutes.
- Preheat oven to 180 degrees C. Line 2 large baking trays with baking paper.
- Roll out dough to a size large enough to be able to cut out 2×26cm rounds of dough. Place on the trays and prick several times with a fork. Bake 15 to 20 minutes. Leave to cool then trim edge neatly. Cover one layer with jelly; place a cake ring around it.
- Filling: Beat egg yolks with the sugar, zest and juices in a bowl set over gently simmering water until mixture is the consistency of thick cream. Heat 1/4 cup of the wine and sprinkle on gelatine to dissolve. Stir into cream mixture with remaining wine. Cover and chill.
- Cream: Whip the cream until stiff. Remove a quarter and sweeten with the sugar. Place in a piping bag.
- Fold the remaining cream into setting wine cream. Pour mixture onto cake base. Chill.
- To Assemble: Cut second pastry layer into 16 pieces and place on top of crème. Chill for 6 hours. Sift icing sugar over and decorate with piped cream rosettes and biscuits.
