In her recent post Baked Spinach Ravioli, Rachel from Emerging Adult Eats touches upon a sensitive topic for us food bloggers: the size of your kitchen. Size matters. I myself live in a 50 sqm flat in London, and my kitchen it TINY (see further on in the post)! I have to be quite creative to maximise my counter space and I dream of the day when I will have a kitchen the size of a swimming pool (and not the inflatable ones for kids). So I have a particular admiration for fellow bloggers who have limited space to bring their culinary ideas to life. High five to all of us.
So this is my kitchen. Initially I though I would tidy up a bit before taking the pic, but actually I decided to show it to you just how it was. A bread basket, 2 plates and 2 mugs. That’s it, counters space used up.
And I love my baking accessories. My BF has an impressive collection of various “things” to make music which take up most of the living room. And I fill the kitchen cupboards with piping bags, measuring cups, various cake dishes and cookie cutters. Among my favourite acquisitions, my rectangular pie dish. Because square tarts taste different from circular ones. Yes they do. I used it for a mascarpone multifruit pie already, and here it is again for a very special Blueberry and Pistachio cream pie. This recipe was inspired by various previous recipes I made earlier on. The cream is similar to the almond cream I used in my Epiphany Galette, but I used some of the leftover pistachio butter used for me recent cod recipe.
For the crust: 200g flour – 100g Butter, chilled and cut in pieces, a pinch of salt, 2 tbsp sugar, 2 tbsp water (no always needed).
For the filling: 2 egg yolks – 50 g butter – 50 g caster sugar – 50 g almond powder – 50 g pistachio butter – 200 g blueberries
1. For the crust I followed the Thermomix recipe. Preheat your oven to 180 C. Add all the crust ingredients in the Thermomix bowl. And mix for 10 seconds, Speed 6 or until just clinging.
2. For into a ball, then roll out to about 0.5 cm thick. And dispose in your pie dish. Pre-bake for about 10 minutes. usually cover the dough with aluminum foil and dried beans before doing that, but in this case I forgot and it turned out fine.
2. Make the cream by mixing together all “cream” ingredients except the blueberries. You want to obtain a smooth cream so either use your Thermomix (or KitchenAid or other) or use an electric egg beater to ensure the butter is well incorporated into the mix. Pour into your pie crust and level the surface.
3. Finally, dispose the blueberries on top of the pistachio cream. If you are patient enough you can line them up one by one (I did up to 1/3 of the pie and then gave up) or you can just pour your blueberries on the pie and arrange them into one layer
if you are lazy like me for a more rustic look.
4. Put back in the oven for 15 minutes and you are done!