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The pie pastry is from Kate’s low carb muffin and cake base mix and it’s gutlen- and egg-free.
If you pay attention to carbohydrate intake, then make the cream with sweetener instead of sugar.
This pie is as simple as it is spectacular, which is why it fits to any festive table.
Ingredients to two pcs of 12 cm pie dishes:
●100 g kate’s low carb muffin and cake base mix
●50 g margarine
●30 g erythritol
●30 g orange juice
●zest of half a lemon
Cream:
●250 g mascarpone
●50 g por erythritol
●250 g cottage cheese
●juice of half a lemon
●50 ml orange juice
●some fig jam to assemble the cake
On top as decoration:
●3-4 pcs figs
●roughly chopped pistachio
●sliced almonds
●Measure the flour and the sweetener into a mixing bowl and crumble it with the margarine. Add the orange juice, then knead an elastic dough.
●Roll out the dough larger than the pie dish so that the edge of the pie is high, so that more filling fits into it.
●Prick the pie crust a couple of times with a fork, line it with parchment paper, then pour some uncooked beans into it (blind-baking).
●Bake it with the beans in a preheated oven at 180°C for about 12 minutes, then remove the beans and the parchment paper and bake it 10 more minutes.
●Let the crust cool in the pie dish.
●For the cream, whisk the mascarpone with the powdered sugar, add the cottage cheese, lemon and orange juice, then mix until smooth.
●Remove the baked and cooled pie crust from the mold. Spread with some fig jam and fill it with the cream.
●Decorate the top of the cake with some figs, roughly chopped pistachio and sliced almond as desired.
