ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Tsubvu Pie
A unique Zimbabwean dessert featuring a sweet and tangy filling made from tsubvu (Smellyberry Fingerleaf Fruit) blended with condensed milk, eggs, and spices, baked in a pie crust.
ð§ ææ
- 15 oz Tsubvu Puree
- 15 oz Sweetened condensed milk
- 2 Large eggs
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- 0.5 tsp Chives(finely chopped)
- 1 9-inch shell Unbaked pie crust
ðšâð³ äœãæ¹
- 1
Preheat oven to 425°F (220°C).
- 2
In a large mixing bowl, combine the tsubvu puree, sweetened condensed milk, eggs, cinnamon, nutmeg, and chives. Mix until smooth.
- 3
Pour the tsubvu filling into the unbaked pie crust.
- 4
Bake for 15 minutes at 425°F (220°C).
- 5
Reduce oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the pie is set and a knife inserted into the center comes out clean.
- 6
Let the pie cool completely at room temperature before serving.
ð¡ ããã®ã³ã
- âTsubvu puree can be challenging to find outside of Zimbabwe. If unavailable, consider using a fruit puree with a similar tartness, though the flavor will differ.
- âServe warm with whipped cream for an extra treat.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a tablespoon of lemon juice to the filling for extra tang.
- Experiment with other warming spices like ginger or cardamom.