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Shortcrust Tart with Chiboust Cream and Kiwi

Do you want to spoil your guests with an delicious dessert? Then you have to try out this Chiboust Cream with brandy and kiwi. Beware for the risk of not wanting to stop eating it though! You can’t say we didn’t warn you?


1 Pidy shortcrust tartlet 22cm

3 kiwis

For the custard:

½ liters of milk
4 egg yolks
100g sugar
50g flour
3 gelatin sheets

For the syrup and the meringue:

6 egg whites

200g sugar

A bit of water

5cl of brandy



Servings: 4

For the custard:

  1. Let the gelatin sheets rest in cold water.
  2. Whip the egg yolks and sugar up until the mixture turns white. Add the flour and mingle.
  3. Bring the milk to a simmer and pour it over the previous mixture. Add everything back and bring it to a boil. Let it simmer for 3 minutes while stirring vigorously.
  4. Take the pan off of the heat, squeeze the water out of the gelatin sheets and let them melt into the custard. Pour everything into a bowl, add 5cl Cointreau and cover with cling film.



For the syrup and the meringue:


  1. Add the water and the sugar in a saucepan to achieve caramelized sugar.
  2. Beat the egg whites until stiffened. Once the syrup climbed up to temperature of 121 °C you slowly stir in the egg whites. Keep stirring until the mixture has cooled off.
  3. Add 1/3 of the meringue to the custard and mix. Add carefully the rest of the meringue. Set aside.
  4. Pour the final mixture in a piping bag to garnish your Pidy pie crust and let it cool in the fridge.
  5. Finish with kiwi slices.

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catalogue Pidy 2024