Servings: 6x 10 cm pies

355g Flour 355g Flour
120g powdered sugar 120g powdered sugar
60g almond flour 60g almond flour
113g Soft butter 113g Soft butter
1 tsp vanilla paste 1 tsp vanilla paste
1 large egg 1 large egg
 
Cream Cream
236ml heavy cream 236ml heavy cream
60g granulated sugar 60g granulated sugar
250g mascarpone 250g mascarpone
120g Lemon curd 120g Lemon curd
Note: Rootitoot Lemon Curd Note: Rootitoot Lemon Curd
 
For decorations: subheading: For decorations:
Fresh fruit Fresh fruit
honey for drizzling or maybe a fruit jelly. honey for drizzling or maybe a fruit jelly.

Dough: subheading: Dough:
Mix everything together in a food processor, take it out onto a floured surface, dust with flour and roll out, cut to fit into your moulds. place on a baking sheet and put into the fridge for at lease 30 minutes.
Prepare som pieces of foil and pie weights, place the pies into the oven/crisp/crisp pro/ air fryer and line the inside of them with foil and fill with the pie weights.
Bake at 150 degrees for 15 to 20 minutes, after 15 minutes, remove the foil and pie weights and let it get some color for a few minutes.
Place the pies on a cooling rack and put a small handfuld of white chocolate chips in the center, when they have melted, gently brush the chocolate around the inside of the pies (this keeps it from getting soggy)
Cream: subheading: Cream:
Whisk the heavy cream and sugar together untill stiff peaks form, in a seperate bowl combine the mascarpone and lemon curd with a whisk, when smoothe, gently fold a little of the mascarpone/lemon curd cream into the whipped cream, when that's combined, add a little more and keep going until everything is combined (in 3 batches usually)
Assemble: subheading: Assemble:
Transfer the cream into a piping bag and pipe it into your pie shells, place your chosen fruit on top and drizzle lightly with honey.

Credit to the second World or warcraft cookbook page 91  Credit to the second World or warcraft cookbook page 91