Tres leches pie with lime

Tres leches pie with lime

By
From
The Pie Project
Serves
6
Photographer
Kirsten Jenkins

‘Tres leche’ translates as ‘three milks’, and is a traditional Mexican firm sponge cake. The sponge is baked and then soaked in a mixture of condensed milk, evaporated milk and full-cream milk, then chilled. The combination of the three different milks provides a beautiful balance, and the chilled cake is incredibly refreshing in summer. The combination of milks (OK, one of them is cream in our recipe) proves to be just as good in this pie, with the resulting texture being incredibly silky – almost like a cheesecake. Decorate with edible flowers or beautiful seasonal fruit. — Kirsten

Ingredients

Quantity Ingredient
445g frozen careme sour cream pastry, thawed
395g tin sweetened condensed milk
125ml evaporated milk
375ml pouring cream
2 limes, juiced
edible flowers or seasonal fruit, to serve

Method

  1. Use the pastry to line a 29 cm × 14 cm × 5 cm deep pie dish, leaving about 2 cm overhang all the way round. Chill for 30 minutes.
  2. Preheat the oven to 200°C. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 20 minutes or until the pastry is a light golden colour. Remove the paper and baking beads, then bake for a further 5 minutes or until the base is just dry. Remove from the oven and leave to cool. Reduce the oven temperature to 120°C.
  3. Whisk together the condensed milk, evaporated milk, cream and lime juice in a bowl. Pour into the pastry case and bake for 1 hour until the edge is set but it still has a gentle wobble in the centre. Cool to room temperature, then chill for 2 hours until cold. Serve with edible flowers or fresh fruit.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
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