Mix the flour with the butter, the cacao powder and
3 tablespoons sugar and knead this for two minutes. Put the dough in
the fridge for half an hour. Roll it out and line 4 small pie molds
with it. Press the juice out of 6 limes and use the rind of three. Bring
this to the boil with half of the remaining sugar. Stir the corn starch
with the egg yolks and add this to the lime juice; heat while stirring
until it thickens. Make sure it does not boil. Add the liqueur. Whisk
the eggs whites until fluffy with the remaining sugar. Bake the pies
blind at 200 degrees Celsius for
15 minutes. Take out the stuffing and pour the lime mixture in the pies,
and the egg whites on top. Bake 15 minutes more.
The original recipe is made with a Brazilian sugar
cane liqueur, but using another liqueur is also fine.
On the 22nd of
April 1500, Pedro lvares
Cabal was the first European to arrive in
Brazil and therefore,
Discovery Day is celebrated. Click on
culinary calendar for more links
between cooking and historical events.
Mix 250 gram flour
with 2/3 cup of milk, the yeast and the salt and knead for 10 minutes.
Allow it to rise for one hour. Roll it out and line a greased pie mold
with it; allow it to rise another hour. In the meantime, mix the custard
powder with the egg yolk, 3 tablespoons of sugar and a few tablespoons
of milk. Bring the rest of the milk to the boil. Add the custard mixture
and heat, while stirring, until it thickens. Allow it to cool down and
pour the custard into the pie. Rub the remaining flour with the rest
of the sugar and the butter to crumbs and distribute these over the
pie. Bake the pie 30-40 minutes at 200 degrees