1 1/4 C All Purpose Flour
3/4 tsp Ground Cardamom
1/4 C Spent Coffee Grounds
3 Tbsp Unsalted Butter, cold and cut into cubes
6 Tbsp Vegetable Shortening, chilled and cubed
1 1/2 Tbsp Cold Brew Coffee
1/4 C Ice Water
250ml Heavy Cream
1 6inch cinnamon stick
60g cake flour or All Purpose Flour
16g corn starch
pinch of salt
3 eggs, separated yolks and whites
2 tsp ground turmeric
1 tsp freshly grated ginger
1 tsp vanilla extract
In a large bowl whisk together the flour, ground cardamom, coffee grounds and salt together. Add the butter and the vegetable shortening.
Using a pastry cutter cut the butter and shortening into the mixture until it is a coarse meal-like consistency with pea-sized bits of the fats visible.
Drizzle in the cold brew and stir with a rubber spatula or wooden spoon. Begin adding the ice water one tablespoon at a time until the dough begins to hold together and forms large clumps. This used nearly the entire 1/4 cup of water for me but do not add any more water than you need to.
Turn out the dough onto a lightly floured work surface. Flour your hands lightly and knead briefly until the fats are mostly incorporated into the flour and the dough can be formed into a large ball. Flatten into a disc and wrap tightly in cling wrap. Refrigerate at least 2 hours or preferably overnight.
Once chilled, roll the dough out on a lightly floured surface into a 12 inch circle. Lay dough circle into a 9 inch pie crust and gently fit to the sides and edges. Crimp edges decoratively folding any excess dough under to create a fuller edge. Freeze Crust for at least 30 minutes.
Preheat oven to 375 degrees F. Line frozen crust with aluminum foil and fill to the top with weights, beans or sugar. Blind bake crust for 13 minutes then remove foil and filling and bake another 6 minutes. Cover edges with foil if browning too much. Let cool.
Preheat the oven to 500 degrees F. In a medium pot or sauce pan, bring the heavy cream and oatmilk to a gentle boil with the cinnamon stick. Meanwhile, in a large bowl whisk together the flour, cornstarch, salt, sugar, egg yolks, turmeric, ginger, vanilla extract and remaining milk to make a paste-like substance.
Place a fine mesh sieve or strainer over the bowl with the paste and strain the cream/oatmilk mixture over the paste in stages, starting with a very small amount and whisking continuously after each addition. The idea here is to temper the egg paste with the hot cream, so introducing the hot cream mixture slowly and whisking constantly ensures the egg does not cook as it comes up to temperature.
Once all of the cream/oatmilk mix has been incorportated into the paste, return to heat and cook until thickened enough to coat the back of a spoon. Whisk in the butter. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until stiff, then gradually add the remaining sugar to form a glossy meringue.
Fold the meringue into the warm custard. Pour the mixture into the baked pie crust and smooth the top. Bake in the preheated oven for 8 minutes. Lower the temperature to 400 °F and bake for another 15-20 minutes or until the center is just a little wobbly but the edges are just set. Let cool completely. Dust with ground cinnamon, if desired. Store in the fridge for up to 3 days.
The pie crust recipe is adapted from https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/
The filling recipe is adapted from https://thekatetin.com/turmeric-milk-tart/