Yesterday was Pieter's day off. I promised him that I will bake something. The Jackfruit (in can) was sitting in the pantry for like 2 months now so I've decided to use it for this pie. The recipe was based on Dorie's fresh orange cream tart. I substitute the fresh orange juice to jackfruit puree and this time I bake a pie crust.
It was Pieter's 1st jackfruit and according to him it tastes really delicious. But for me I think it will taste even better if there are small bits of jackfruit in the filling.
crust - 9 inch pie tin
1 1/2 cups flour
1 stick butter + 1 tbsp, cold and cut into small cubes
1 egg yolk
2 tbsp sugar
2 tbsp ice cold water
1/2 tsp salt
jackfruit filling
1/4 cup sugar (since jackfruit has a sweet syrup I only added small amount of sugar. You can adjust the sugar as you wish.)
1 250 g sweetened jackfruit in can or jar, reserve the syrup
4 large eggs
4 gelatin leaves
1 stick butter, cut into small cubes, room temperature
1 250 g cream
2 tbsp sugar
It was Pieter's 1st jackfruit and according to him it tastes really delicious. But for me I think it will taste even better if there are small bits of jackfruit in the filling.
crust - 9 inch pie tin
1 1/2 cups flour
1 stick butter + 1 tbsp, cold and cut into small cubes
1 egg yolk
2 tbsp sugar
2 tbsp ice cold water
1/2 tsp salt
- Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs. Combine egg yolk and cold water. Mix together until combined.
- Add egg mixture to the flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
- Turn out onto work surface, knead once or twice until dough comes together.Wrap in plastic and chill for 30 minutes.
- Pre-heat oven to 180 C
- Dust a work surface with flour. Roll out dough into thin sheet. Lift dough using rolling pin and lay it over a 9 inch pie pan. Press the dough along the edges of the pie pan. Trim, leaving half inch over hang. Fold under and crimp for decorative edge.
- Prick all over with a fork so the crust won't balloon during baking.
- Bake at 180 C for 20 - 25 minutes or until golden brown. Let cool completely.
jackfruit filling
1/4 cup sugar (since jackfruit has a sweet syrup I only added small amount of sugar. You can adjust the sugar as you wish.)
1 250 g sweetened jackfruit in can or jar, reserve the syrup
4 large eggs
4 gelatin leaves
1 stick butter, cut into small cubes, room temperature
1 250 g cream
2 tbsp sugar
- In a blender or food processor puree the jackfruit, add syrup little by little until you reach a thick juice consistency. Set aside.
- Soften gelatine in cold water. Set aside.
- Have an instant-read thermometer, a strainer and a blender or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
- Put the sugar and jackfruit puree in a heatproof bowl. Add eggs and whisk.
- Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. You must whisk constantly to keep the eggs from scrambling - you'll see that the cream will start out light and foamy, then the bubbles will get bigger and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point - the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience - depending on how much heat you're giving the cream, getting to temp can take as long as 10 minutes.
- As soon as it reaches 180 degrees F, add the soften gelatin whisk until melted then remove the cream from the heat and strain it into the container of the blender.
- Pulse once just to blend, then let the filling cool to 140 degrees F, about 10 minutes.
- Turn the blender to high (or turn on the processor) and, with the machine going, add the butter little by little. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going - to get the perfect light, airy texture, you must continue to blend the cream for another 3 minutes.
- Pour the cream into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours.