Atamoya Pie

For those unfamiliar, atemoya is a fruit like the Fruit of the Earl, but much more pleasant as it has more juice. I got to know this fruit a little while ago and despite being a bit expensive, I have it frequency. Prepare this pie requires hard work and takes time. It is necessary to let the dough rest for 1 hour and then the filling rest in the refrigerator overnight. But the result worth to wait.

Ingredients:
Dough
250g of flour
100 g butter
40 g sugar
1 pinch of salt
75 ml milk at room temperature
Butter for greasing the pan

In a bowl, combine butter, flour, sugar, salt and mix well until the consistency of coarse crumbs. Add milk all at once. Mix gently with your fingertips until the crumbs stick with a homogeneous and thicker consistency. Cover and refrigerate for 1 hour to rest.

Take a little flour to help open the dough, first with his palms, then with a roller. Place the dough in a round pan, greased with butter. Stick the bottom of the dough with a fork so the dough doesn’t thump and cover with foil and fill with beans. This will make the dough remain in position.

Place in preheated oven at 160oC for about 20 to 30 minutes (up to the edge of the dough is lightly browned). Chill the dough and throw the beans and the foil off.

Filling
400g  Atemoya peeled and seeded (about 2 large fruits)
200 ml cream
½ can of condensed milk

Cook Atemoya over low heat until warm up and get out excess water. Let cool, add the condensed milk and beat with mixer until smooth and creamy. Whip the cream into whipped cream and mix point of atemoya keep beating until the consistency of mousse. Place in the dough and store in the refrigerator overnight

Chocolate frosting
180g dark chocolate
90ml of cream

Melt semisweet chocolate in double boiler, remove from pan, add the cream and mix. Cover the tart with the melted chocolate and place the pie in the refrigerator until the chocolate to solidify

Bon Apetit !!!