Yoghurt Pie with Oranges and Pistachios
Ingredients
- For the dough
- 150 grams Pastry flour
- 100 grams blanched, finely grated almonds
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 100 grams cold butter
- Legume
- Fat (for the springform pan)
- For the filling
- 4 egg whites
- 2 Tbsps cornstarch
- 500 grams Yogurt (0.1% fat)
- 100 grams Whipped cream
- Oranges (juiced)
- 100 grams powdered sugar
Preparation steps
For the dough, mix all the ingredients together and knead quickly to make a dough. Form into a ball, wrap in foil and refrigerate for 1 hour.
Roll out the dough and place in a greased springform pan, forming an edge. Line with parchment paper and line with the legumes. Blind bake in the oven at 200°C (approximately 400°F) for 10 minutes. Remove the legumes and paper and set aside to cool.
For the filling, beat the cream until stiff, then mix with the yogurt and orange juice. Sift the cornstarch over the top and fold in. Beat the egg whites with powdered sugar until stiff. Carefully fold into the yogurt mixture. Distribute the filling on the pie crust and bake for about 25 minutes at 160°C (approximately 325°F). Remove and allow to cool.
Peel the oranges carefully with a sharp knife, making sure to remove the white skin. Cut the fruit segments away from the membranes. Spread the orange segments and juice on the cooled yogurt pie and sprinkle with pistachios. Slice and serve.
