Pie with fruit and custard

The cake for such a pie is made from shortcrust pastry, and the pie is filled with custard and fruit.

Ingredients

• For test:
• Egg yolk - 1 pc.
• Fatty culinary cream - 1 tbsp. l.
• Vanilla extract - 1/2 tsp
• Flour - 1.25 cups
• Powdered sugar 2.5 cups
• Salt - 1/4 tsp.
• Butter chilled (cut into cubes) - 8 tbsp. l.
• For filling:
• Kiwi large (peeled and cut into slices) - 2 pcs.
• Fresh raspberries - 2 cups
• Fresh blueberries - 1 cup
• Currant or apple jam transparent, no fruit - 1/2 cup
• For cream:
• Low fat cream - 2 cups
• Sugar - 1/2 cup
• A pinch of salt
• Vanilla - 1/2 pod
• Egg yolks - 5 pcs.
• Corn starch - 3 tbsp. l.
• Butter chilled (cut into cubes) - 4 tbsp. l.

Directions

1. Prepare cream. Cut the vanilla pod in half, scrape off the vanilla seeds. In a bowl, combine the egg yolks, cornstarch and 2 tablespoons of sugar, mix well. In a saucepan, combine cream, 6 tablespoons sugar, salt, vanilla seeds and vanilla bean. Cook the cream over medium-high heat, stirring, until the first signs of a boil. Remove the freshly boiled cream from the stove and add about 1 cup of cream to the grated egg yolks, stirring constantly. Then pour the egg mass into a saucepan with the remaining cream and put the saucepan over medium heat, cook the cream, stirring, until it thickens and the first air bubbles appear on the surface, about 30 seconds. Put out the fire, remove the vanilla pod from the saucepan with cream and add butter to the cream, stir well. Pour the cream into a bowl, cover with cling film and refrigerate for 3 hours.
2. Prepare dough. In a small bowl, combine egg yolk, cream and vanilla extract. Pour the flour, icing sugar and salt into the bowl of the food processor and pulse for about 3 seconds. Put the pieces of butter in the flour mixture, pulse until a homogeneous, crumbly mass is formed, about 15 pulses. With the motor on, introduce the egg mixture through the hole, pulse for about 12 seconds, until a homogeneous, elastic dough is formed. Turn the dough out onto a floured surface, shape into a ball, and flatten into a 15cm disc. Wrap the dough in cling film and refrigerate for 1 hour.
3. Remove the chilled dough from the refrigerator, let it rest at room temperature for 5-7 minutes, and then roll it into a thin circle with a diameter of 27 centimeters. Carefully roll the dough around the rolling pin and place in a heat-resistant form with a diameter of 22 centimeters.
4. With your hands, spread the dough over the entire inner surface of the mold, pressing the sides to the sides.
5. Trim the hanging edges with a rolling pin.
6. If in some places the dough is torn or simply translucent, you can take the cut edges and "patch" the gap or hole.
7. Place the cake in the freezer for 30 minutes.
8. Turn on the oven to preheat to 180 degrees.
9. Remove the cake from the freezer, cover with foil and cover with legumes (beans, peas). Put the cake in a preheated oven, bake for about 30 minutes.
10. Remove the beans and foil, put the cake in the oven for another 5-10 minutes, until golden brown. Remove the finished cake from the oven and leave at room temperature for 1 hour.
11. Fill the cooled cake with custard, put slices of kiwi along the edge, raspberries in the center and sprinkle with blueberries on top. Melt the jam over medium-low heat and brush over the fruit. Using a spatula, carefully separate the cake from the mold, remove the fruit pie and transfer to a serving dish. Serve the fruit pie immediately.