This was an experiment using almond flour for the crust for the first time and I must day it didn’t disappoint. I had friends who don’t normally eat sugar have more than one piece!
This is a decadent dessert that would be nicely paired with a cappuccino.
Crust:
1 ¼ c almond flour
¼ c organic cane sugar
¼ tsp salt
¼ c unsalted butter, cut into small pieces
12 chocolate covered almonds
Mix first three ingredients together, add butter and mix together with hands until butter is in very small pieces. Place flat in the bottom of a 9 in glass deep dish pie pan.
Bake at 325 deg F for 11 minutes
Remove and let cool completely.
Place almonds firmly in cooled crust so that each piece of pie will have 1-2 almonds (assuming 8 pieces).
Filling:
1 c heavy whipping cream
1 c whole milk
½ c coconut milk (solid portion)
2 tbsp Loose leaf Jasmine Green Tea (Ralphs)
1 tsp vanilla bean paste
1 ¼ c sugar
¼ c flour
¼ c brown sugar
¼ tsp salt
Topping:
1 tsp Loose leaf Jasmine Green Tea (Ralphs)
1 tsp powdered sugar
Place both milks and cream in a small pot. Heat over medium heat until just shy of a simmer – you should see bubbles around the edge of the milk. Remove from heat and add tea. Cover and steep for 15 min.
Strain tea from milk in a French Press. Add vanilla bean paste and set aside to cool.
In a medium bowl, whisk together the sugar, brown sugar, flour and salt. Add the milk mixture. There should be as few bubbles as possible.
Pour the filling into the crust and over the almonds and bake at 375 degrees for 30-35 min until the edges of the filling are set but pie is still wobbly in the center.
Remove. Let cool completely and place covered in fridge overnight if possible (but for a minimum of 2 hours). When ready to serve sprinkle with tea and powdered sugar.
Serves 8.