#custardtart #recipe #lucainhiskitchen
Ingredients:
Shortcrust pastry (to make shortcrust pastry watch the video 👉
For the custard:
500 ml whole milk
1 egg
1 egg yolk
60 gr farina 00
120 gr sugar
Vanilla extract
Method:
Make the shortcrust pastry (watch the video 👉
To make the custard put the milk into a pot and bring to just below boiling point.
In another pot put sugar and eggs an whisk until well combined.
Add the sift flour a little at the time and mix gently.
Add to the hot milk few drops of vanilla extract.
Gradually pour the hot milk in the eggs and sugar whisking constantly.
Bring to the boil stirring continuously. When it starts to boil take out to the heat.
Pour the custard in a bowl. Cover with cling film and let it cool.
Rub some butter over tart tin, then sprinkle some flour and shake the tin.
Sprinkle some flour on the working surface and flatten the shortcrust pastry with a rolling pin.
Roll the shortcrust pastry around the rolling pin and unroll the shortcrust pastry on the tin.
Press down gently following the shape of the tin.
Roll over the tin edges the rolling pin to cut the excess shortcrust pastry off.
Pierce with a fork all over the base.
Whisk the cold custard and pour onto the base and even it.
Flatten the left over shortcrust pastry with the rolling pin, cut it into stripes.
Place the stripes on top of the custard and stick down both edges.
Place the tart into a pre-heated fan oven 180 degrees 25 / 30 min.
When cooked let it rest at room temperature for 2 hours.
Video by: Anna Bianco
Animation by: www.moephatproductions.com
Graphics by: Katrin Scheibert
© Luca in his kitchen / Anna Bianco 2020