Swiss Custard Pie (Nidlechueche)

This is a traditional Swiss pie from the Romandie. It’s quite tricky to get the texture of the custard and the crust right. I made this for D.’s 28th birthday. I hope he likes it!  

Despite appearances (this image is from my pre-photography class days), the pie was a nice combination of creamy, curdy, bounce and crisp crust. 

Makes one 9 inch pie (8-10 slices).

Swiss Custard Pie (Nidlechueche)

TART DOUGH INGREDIENTS
300 g flour

1/2 tsp salt

100 g very cold butter

5-6 tbsp cold water

CUSTARD INGREDIENTS

1 tbsp flour

4 tbsp sugar

a dash cinnamon

2 large eggs

300 ml heavy cream

1/4 tsp vanilla

DIRECTIONS

1. Prepare the dough: In a mixing bowl, combine flour and salt.

2. With a knife, flake the butter into the mixing bowl.  Then, with your fingertips, gently rub the butter and flour together until evenly combined (small grains).

3. Add cold water.  Then quickly mix together.  Do not knead.

4. Refrigerate for 1 hour or put into the freezer until completely chilled through.

5. While the dough is chilling, prepare the custard: In a mixing bowl, combine the dry ingredients.

6. Whisk in the 2 room temperature eggs, combining well (until dry ingredients are completely dissolved).

7. Add the room temperature heavy cream and vanilla to the mixture.  Mix well.

8. To assemble: Pre-heat oven to 240 deg. C. Grease and flour one 9 inch pie pan.

9. Pour custard into the pie pan.

10. Pour custard into the pie pan.

11. Place pie into the pre-heated oven. Bake for about 20 minutes or until golden.

12. Remove from the oven and allow to completely cool. Do not refrigerate.

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