Prepare the Crust: Brown the Unsalted butter in a saucepan until golden brown and fragrant. Let cool completely. In a food processor, pulse together All-purpose flour and browned butter until the mixture resembles coarse crumbs. Gradually add Ice water, pulsing until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
Roll out the dough and place it in a 9-inch pie plate. Crimp the edges.
Prepare the Filling: In a saucepan, combine Champagne vinegar and Organic cane sugar. Bring to a boil and cook for 7 minutes, stirring constantly.
Remove from heat and stir in Unsalted butter until melted. Let cool slightly.
Whisk in Egg yolks one at a time, then stir in Vanilla bean paste and Ground cardamom.
Pour the Filling into the prepared crust. Sprinkle with Fleur de sel.
Bake in a preheated oven at 325°F (160°C) for 40-50 minutes, or until the filling is set and slightly jiggly.
Let cool completely before serving.
Ingredients
8
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gUnsalted butter-browned and cooled
1/4 cup60 mLIce water
1/4 tsp1.25 mLSea salt
3/4 cup180 mLChampagne vinegar
3/4 cup150 gOrganic cane sugar
1/4 cup57 gUnsalted butter
33Large egg yolks
1 tsp5 mLVanilla bean paste
1/4 tsp1.25 mLGround cardamom
Pinch0.25 mLFleur de sel
Equipment
9-inch pie plate
Food processor
Mixing bowls
Saucepan
Whisk
Rolling pin
Instructions
Prepare the Crust: Brown the Unsalted butter in a saucepan until golden brown and fragrant. Let cool completely. In a food processor, pulse together All-purpose flour and browned butter until the mixture resembles coarse crumbs. Gradually add Ice water, pulsing until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
Roll out the dough and place it in a 9-inch pie plate. Crimp the edges.
Prepare the Filling: In a saucepan, combine Champagne vinegar and Organic cane sugar. Bring to a boil and cook for 7 minutes, stirring constantly.
Remove from heat and stir in Unsalted butter until melted. Let cool slightly.
Whisk in Egg yolks one at a time, then stir in Vanilla bean paste and Ground cardamom.
Pour the Filling into the prepared crust. Sprinkle with Fleur de sel.
Bake in a preheated oven at 325°F (160°C) for 40-50 minutes, or until the filling is set and slightly jiggly.
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