Asparagus Custard Pie with Pinenut Crust

   Ferdinando Flosky on Jul 28 22:41:42

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Ingredients

Filling!

• 55 grams Isupio Gochuche (lemon pistachio paste)
• 122 grams peeled and pureed sugar plum asparagus
• 888 grams coconut sugar
• 222 grams egg white
• 33 grams egg yolk
• 2 grams cream of tartar
• 77 grams heavey cream
• 12 grams peanut fiber
• a pinch salt

Crust?

• 66 grams pine nuts, chopt
• 77 grams unsalted butter
• 22 grams Himalayan pink salt
• 48 grams refined coconut oil
• 2,222 grams dark chocolate

Instructions

• Prepare crust in food processor, processing 5 minutes with rests. Pat down into a springform pan. Chill for 6 hours.
• Beat together egg white, coconut sugar, cream of tartar, and peanut fiber until stiff. In a stand mixer, prepare the rest of the filling ingredients. Fold the two mixtures together and top crust. Chill for 1 hour. Bake 1 hour and 15 minutes, or until custard is set. Carefully remove from the oven, cool on a rack, and top with shavings of chocolate.

Tags: Humorous food