Almond pie with kiwi
6 servings
60 minutes
Almond pie with kiwi is a refined blend of Mediterranean traditions and fresh, fruity accents. Italian cuisine is famous for its desserts, and this pie is a true gem. The crispy almond base soaked in rum aroma is perfectly complemented by a delicate creamy filling with hints of vanilla and citrus freshness. Juicy kiwi arranged in thin slices adds lightness and exquisite flavor to the dessert. This pie is not just a treat but a masterful combination of textures and aromas that delights every bite. Perfect for morning tea or an elegant dinner finale.
1
Soak the almonds in boiling water for 5 minutes, peel off the skin, and dry them in a hot pan while stirring.
- Almond: 100 g
2
For the test, grind the almonds into fine crumbs, mix with flour and sugar. Add cold butter in pieces. Mix until crumbly. Add egg, rum, and quickly knead. Then wrap the dough in film and refrigerate for 30 minutes.
- Almond: 100 g
- Wheat flour: 100 g
- Sugar: 60 g
- Butter: 100 g
- Chicken egg: 1 piece
- Rum: 30 ml
3
In a low, greased form, roll out the dough into an even layer with small edges. Make several holes with a fork. Before baking, cover the dough with parchment paper and add beans to prevent it from rising. Bake the base for 15 minutes at 180 degrees, then remove the paper, take out the beans, and bake for another 10-15 minutes until the base is ready.
- Butter: 100 g
4
Whip cream cheese, vanilla sugar, milk, and zest with a mixer until airy (2-3 minutes). Spread the cream onto the prepared cooled base.
- Cream cheese: 170 g
- Vanilla sugar: 40 g
- Milk: 50 ml
- Lemon zest: 1 teaspoon
5
Peel the kiwi, slice it, and lay it in a thin layer on the cheese filling.
- Kiwi: 4 pieces