Mulberry Lemon Crème Brulee Pie
1 1/2C. Unbleached Organic Flour
3 Tbsp. Sugar
3/4 Tsp. Salt
1 1/2 Sticks Unsalted Butter (chilled)
6-10 Tbsp. Ice Water
1 Large Egg + 3 Large Egg Yolks
1/2 C. Sugar
1/4 C. Lemon Juice
Mulberry Crème Brulee
1 Vanilla Bean Seeded
1 C. Heavy Cream
3 Tbsp. Sugar
3 Egg Yolks
1C. Crushed Mulberries + 1/4 C. Sugar and 1 Tbsp. Tapioca starch
Preheat oven to 325.
In a mixing bowl blend flour, sugar, and salt. Stir in chilled cubed butter until pea size. Add water and mix until when pinched together it holds.
Press into 9″ pie pan.
Bake for 10-12 minutes or until a very light brown.
While tart is baking make the lemon curd.
In a small sauce blend and whisk all lemon curd ingredients. Turn on medium\low heat and whisk continually while cooking. Stop when lemon curd reaches 170F.
Pour on top of crust very carefully so as to not push the crust out.
Make another 10 minutes or until just set.
While baking mix the Mulberry Crème
In a mixing bowl whisk; vanilla bean seeds, cream, sugar and yolks. Set aside. In a blender blend mulberries, sugar and tapioca starch.
Once lemon curd is set pour mulberry mixture on top. Then top with the crème mixture. They will mix together.
Bake an additional 25 -30 minutes or until center is just set. Watch the crust. If needed place foil around edges to keep from burning while you wait for the center to bake.
Cool and place in refrigerator for at least 4 hours or overnight. Sprinkle with 1/4 c. sugar and place under the broiler to caramelize the top.