Christophe's gluten-free sanded pasta

Ingredients

For 8 servings

• •280 g 280 g of maizena
• •140 g 140 g sugar powder
• •1 1 eggs (large, preferably)
• •120 g 120 g butter + 10 g for mould
• •1 pincée 1 pinches of vanilla (optional)

Method

1. 1.Mix the sugar with the egg, beat 2 to 3 minutes.
2. 2.Add the Maizena and mix well.
3. 3.Add melted butter, mix well.
4. 4.We have to get a pretty friable dough, but it has to be looped. If it does not hold, add a little water and continue mixing.
5. 5.Place it in a cool container. Let rest for at least half an hour.
6. 6.Preheat your oven to 180°C (thermostat 6).
7. 7.Butter your pie mould. Place your dough in the mould piece by piece (it is too friable to be spread) until covering it whole.
8. 8.Stir the dough with the fork, then place on top a circle of sulfurized paper and dried fruits (or any other device so that the dough does not inflate during cooking). For my part I use almonds, which are so roasted and make an excellent aperitif!
9. 9.Remove the dough from the oven as soon as the edges are golden (it is more or less long depending on the ovens). You can then garnish the dough with cream and fresh fruit (fraises, raspberries) or chocolate ganache, then serve, or cook with apples, pears or other fruits: then add a layer of almond powder before placing the fruit.
10. 10.For my part, I make a homemade version of the bourdaloue pie with a layer of almond powder, fresh pears in slats and a preparation of egg + rum + honey + fresh cream (or oat or rice cream) + vanilla.