+for a 22 cm pie – 6 to 8 people
+For the gluten-free sweet dough
°90g gluten-free flour (Mix Schar Bread)
°55g soft butter
°35g icing sugar
°15g almond powder
°1 egg yolk
+For the lime basil cream
°180 ml lime juice (about 8 limes)
°zest of 3 limes
°15 basil leaves
°170g of sugar
°180g unsalted butter
The day before, make the sweet dough as indicated in this article: gluten-free sweet dough.
Blind bake the pie shell for 25 minutes at 160°C.
+lemon basil cream
In a saucepan, mix the lemon juice, zest, chopped basil leaves, lightly beaten eggs and sugar.
Bring to a simmer over low heat, stirring occasionally with a whisk. The mixture will thicken.
Remove from the heat as soon as the preparation reaches 85°C (from the first simmering, before boiling).
Pour the cream into a salad bowl, filtering with a strainer or a sieve. Leave to cool for 5 minutes (until 40-45°) then add the butter to the immersion blender.
Garnish the bottom of the pie with the lime cream and smooth with a spatula.
Refrigerate for 5 to 6 hours.
Decorate with lime zest and wedges, small basil leaves.