Puit D'amour

RECIPE:
PIE CRUST
320g Flour
225g Butter
30g Sugar
3 Egg Yolks
1tbsp Vanilla Extract
1 tsp Baking Powder
Zest of one orange (Optional)
5 tbsp Ice cold water

CREAM FILLING
100g Sugar
3 Egg Yolks
300ml Whole Milk
30g Flour
1 tsp Vanilla Bean paste
300ml Double Cream

Dessicated Coconut
Cherries

DIRECTIONS:
Cream filling:
1. In a large bowl add the egg yolks, sugar, flour and vanilla bean paste. Whisk until the mixture is pale and fluffy.
2. In small saucepan warm the milk and gradually add this to the mixture above stirring continuously..
3. Add the mixture back into the saucepan on medium heat stirring continuously until you have a custard texture.
4. Remove from heat and pass the mixture through a sieve to ensure you remove any lumps.
5. Cover with cling film ensuring the film touches the top of the mixture to prevent a skin from forming .
6. Place the creme patissiere in the fridge to cool.
7. In another bowl add the cream and whisk to nearly stiff peaks.
8. Fold the cream into the creme patissiere mixture.

Pie Crust:
1. In an electric mixer, add the flour, sugar, baking powder, orange zest and vanilla extract.
2. Pulse to combine.
3. Add the egg yolks and mix together.
4. Add the butter and pulse until you see small balls of butter distributed.
5. Add the ice cold water and pulse until you see the mixture starts to combine together.
6. Place onto a floured surface and create a ball.
7. Roll the dough flat to 1/4 inch thickness
8. Using a circle cookie cutter cut rounds and place them into your moulds.
9. Prick each one with a fork in multiple areas.
10. Place a piece of foil on top the pie crust and cover it with baking beads to blind bake them.
11. Place them into the oven at 180C until light golden brown.
12. Remove the beads and let them cool completely
13. Place your cream mixture into a piping bag and squirt some cream into each pie shell.
14. Sprinkle with coconut. 
15. Place a cherry on the top.

Enjoy!