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* Spring pie



For 2 pies (20 cm each)



38 g roasted hazelnuts

160 g butter

225 g flour

65 g caster sugar

29 g egg white

1 vanilla pod

1 g salt



Roast 40 g of hazelnuts in a pan and crush them into a powder.

Work the butter with the flour, and add all other ingredients, knead for 30 seconds minimum with a blender, using the top speed from time to time.

Spread the dough on a thickness of 3 mm and lay in the pie moulds. Finally, cut the edges before cooking at 170° C (340°C) for 18 minutes.



Custard cream

250 g milk

The zest of ½ lemon

1 vanilla pod

75 g egg yolk

140 g sugar

30 g rice starch

800 g seasonal fruits for the décor, 400 g per pie


Bring the milk with the lemon zests and the vanilla pod to the boil. In a bowl, mix the egg yolks with the sugar and rice starch. Incorporate the boiling milk to the mixture and carry on with the cooking in a bain-marie.

Whisk the cream avoiding lumps (a good cream should not be too thick or lumpy, it should be smooth and unctuous). Finally, fill the baked pastry shell up to two thirds with the custard cream.

Decorate with the fruits and sprinkle with caster sugar.

Member author

Iginio Massari shows great imagination to have his clientele travel in the world of sweets. If Italy is well represented with traditional recipes such as the Panettone, the Colomba, the Pandoro, this pastry chef also makes a wide assortment of cakes and confectionery that are more international. Var [...]

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