Rambutan pie with ginger cream


For the crust:
150 g cold butter
300 g flour
2 eggs, beaten
100 g sugar
pinch of salt

For the filling:
4 leaves of gelatine
250 ml milk
50 g sugar
25 g grated ginger
50 ml double or whipping cream
30-40 rambutan
apricot jam
2 tsp. water
Blind baking filler (e.g. dried beans, split peas, rice)

This lovely pie with cream filling tastes just as spectacular as it looks. You’ll be serving your guests a unique surprise with this tropical treat!


  • 1
    Mix the flour with sugar and salt. Using the tips of your fingers, rub the butter through the flour mixture. This creates a grainy texture and keeps the butter from melting. Mix the “crumbs” with the gently beaten eggs. Knead the dough briefly into a smooth mass, wrap it in cling film, and allow to rest for at least 1 to 2 hours (or longer) in the refrigerator.
  • 2
    In the meantime, preheat the oven to 180°C. Lightly sprinkle your working surface with flour and roll out the dough into a round shape. Place the dough in the pie tin, cover with greaseproof paper, add the blind baking filler, and blind bake the crust for 20-25 minutes. Allow to cool while you start on the filling.
  • 3
    Soak the gelatine in 3 tbsp. cold water for 10 minutes. Bring the milk, sugar and ginger to a boil. Boil for 1 minute, then remove the pan from the heat and dissolve the gelatine in the milk mixture. Let the mixture cool. As soon as it begins to thicken, quickly whip the cream into peaks, then fold the milk mixture into the cream. Allow to cool briefly.
  • 4
    Pour the filling into the waiting crust.
  • 5
    Peel all of the rambutan. Place the rambutan in a pretty pattern on top of the filling, starting from the outside and working towards the middle.
  • 6
    Heat up the apricot jam and the water in a saucepan. Stir constantly and do not allow to boil. Spread the jam mixture over the fruit. This will give the pie a lovely gloss.
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