Tropical Mandarin Pie

April 24, 2014

160

Here I have made my own pastry case, and the filling is creamy coconut custard with added mandarins. The flavours are really quite wonderful, and with every bite, you get a juicy squirt of mandarins, a creamy coconut flavour and a crispy pastry texture. The hardest part about this recipe is the waiting for it to chill! Please enjoy.

The Base
170g / 6 oz Shortcrust pastry -
1 beaten Egg White
Also in the shortcrust pastry is 3 Tablespoons of regular sugar.
You can also use a ready baked 9 inch pie crust.

For the coconut custard:
2 Tablespoons of Bird's Custard Powder OR 5 x half cup servings of Jell-O Cook & Serve Vanilla Flavour.
225 ml or 1 1/4 cups milk and
225 ml or 1 1/4 cups coconut milk.
*** Please note, if using Bird's Custard, add 3 Tablespoons of sugar as it is unsweetened.***

The remaining ingredients for the filling
4oz or 125 g Cream Cheese
7 fl oz or 200 ml Whipping Cream half of this amount is also for the topping & 3 Teaspoons powdered sugar.
200 g or 1 cup drained mandarins
The Topping
2 Tablespoons dried coconut for the topping
200 g or 1 cup drained mandarins

The Pastry 1. Put the oven on to 180C, 375F,Gas 5 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it) 2. Make your shortcrust pastry. Click here for...
See the full directions on my site

Nutritions

Calories
958

Sodium
275mg
11% DV

Fat
54g
84% DV

Protein
4g
9% DV

Carbs
3g
1% DV

Fiber
1g
5% DV

Refrigerated