Swiss cream pie with kaffir lime leaf

Swiss cream pie is not a last-minute dish. The short crust pastry (250g flour + 150g butter + pinch of salt, gently and briefly kneaded, add 8ml of lukewarm water, make into a ball) needs to rest for a few hours. Meanwhile, infuse 2 fresh kaffir lime leaves, roughly chopped, in 200 ml of double cream, 50 ml of coconut cream, and a spoonful of maple syrup (be careful, this is to give color and a touch of sweetness, but be sparing ). Roll out the dough and prick it with a fork.

I bake it for a good 45 minutes in a preheated oven at 210°C (410°F) using the conventional setting. The crust bakes for 10 minutes without the filling, which is added once the pastry has dried slightly.

Serve chilled. In this recipe, the flavor of the kaffir lime leaf is quite pronounced, a surprising touch of exoticism in the crispy, rich texture, a specialty of the Vaud region. I enjoy it with a chilled, dry Asturian cider.