Sintra Romeo and Juliet Pie
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- Maizena Biscuit | 200 g
- unsalted butter | 100 g
- Salt | 1/2 teaspoon
- Guava smudge | 375 g
- Water | 180 ml
- Lemon juice | 1/4 cup
- Condensed milk | 1 can(s)
- Sour cream | 500 g
- Gems | 3 unit(s)
- Parmesan cheese | 70 g
- Guava smudge (for finishing) | 25 g
- Parmesan (for finishing) | 30 g
- In a heavy-bottomed pan, heat the butter over low heat and let it melt until it becomes liquid and boils. The goal is for it to heat up until it starts to appear small brown spots and releases an almondy aroma. Keep an eye on it, as soon as the stitches start to appear, turn off the heat and be careful not to burn it.
- Grind the cornstarch biscuit in the food processor until it becomes a fine flour, add the butter and ½ teaspoon of salt. Beat again until it looks like "wet sand"
- Forre a round shape with a removable bottom (27 cm) with this mixture and part with a spoon so that it is very compact. Place in the freezer for 5 minutes while preheating the oven to 180°. Then bake the dough for 10 minutes. Reserve.
- For the first part of the filling, chop the guava smudge into small squares and bring to a boil with the water and lemon juice. Leave it on the fire and stir from time to time until the guava is melted and together with the water and lemon juice, it has become a homogeneous mixture. Let cool and pour over the cornstarch cookie dough. Place in the fridge for at least 2 hours or until the guava is chilled and firm.
- Meanwhile, prepare the second part of the filling. In a pan, mix the condensed milk, the cream and 3 sieved egg yolks and bring to a low heat. With a wooden spoon, stir constantly until it starts to bubble. Watch out! Cook over low heat and stir constantly, otherwise the mixture will clump. Add 70g of grated Parmesan cheese, cover the cream with PVC (touching the surface of the cream, otherwise it will create a film) and let it cool for about 1 hour
- Once the guava filling is firm, pour the cream over the pie and put it in the fridge for 3 hours or 30 minutes in the freezer.
- To finish off, take a skillet to low heat and place 30g of Parmesan cheese spread out in the bottom of the pan to make the Parmesan crust. The Parmesan will first melt and then it will start to harden (it will become more yellowish). Once it has hardened and turned into a uniform mass, flip it over and leave for another 1 minute. It will still come out a little soft, but once it starts to cool, it will turn into a crust.
- Cut the rest of the guava smudge and garnish the pie along with the crushed Parmesan. Serve the pie iced
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