Lychee Cream Pie

Basic pie dough
175 gr butter
175 gr powdered sugar
2 eggs
500 gr flour
1 tsp salt

Fill cream
175 ml fresh milk
75 ml fresh cream
3 eggs
2 pcs egg yolks
100 gr sugar
1 / 2 tsp salt
1 / 4 tsp vanilla
100 gr lychees, chopped

Spread:
100 gr lychees
jelfik, to spread

Basic pie recipe
1. Beat butter, powdered sugar, and salt, until soft.
2. Add the eggs, beat until blended.
3. Add flour, stirring until a dough that can be formed. Store dough in refrigerator for 15 minutes.
4. Milled dough, print according to taste.
 

Tips:
Knead dough until needed only, do not be too diuleni like making bread. Because, if prolonged exposure to hot hands, the dough will become tough.

Pai lychees
 

1. Prepare the pie mold diameter 8 cm, height 2.5 cm, basting with margarine, sprinkle with flour.
2. Milled 2 mm thick dough, place on top of the mold, trim down to the edge of the mold. Set aside.
3. Make filling: mix together fresh milk, fresh cream, eggs, egg yolks, sugar, salt, vanilla, and lychee pieces and stir well.
4. Pour batter into the skin of the contents of the pie, baked in the oven with a temperature of 160 degrees Celsius for 35 minutes or until cooked.
5. Garnish top with lychee fruit, rubbing the top of it for a shiny with jelfik.
 

For 5 pieces