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Start with the pie crust to give the dough some time to rest. If you're using frozen fruit, it's best to thaw it and let it drain to prevent the filling from becoming too wet.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Coat the pie dish with butter and cover it with the pie crust. Poke holes in the bottom and add a thin layer of breadcrumbs to the bottom.
Combine eggs with heavy cream, almond flour and 80 gram sugar. Add the red fruit and divide the mixture over the pie crust. Bake the pie for about 20 - 25 minutes, until the dough is done and the filling form.
The exact time depends on your oven. Let it cool off and create the citrus mousse in the meantime.
Soak gelatin leaves in cold water until they're soft. Meanwhile heat citrus juice in a medium-sized pan. Combine eggs and sugar in a standmixer for a few minutes and gradually add the warm juice.
Mix well to prevent it from creating lumps and pour the mixture back into the pan. Heat the mixture for a few minutes on low heat and keep on stirring with a whisk.
Squeeze any excess water out of the gelatin leaves and add them to the mixture. Stir until smooth again and let it cool off until room temperature.
Beat the heavy cream until it reached the thickness of yogurt. Whisk the yogurt and cream until it's smooth and add it to the citrus mixture. Stir again until smooth and divide evenly over the pie that's cooled off by now.
Place in the fridge and let it cool off completely. Because of the gelatin the citrus mousse can also be beautifully cut when it's cold. While the pie is in the fridge you can roast some almond shavings in a dry skillet.
Let them cool off completely too. Serve the pie with roasted almond shavings, enjoy!