Tart with custard

• 200 g of flour
• 1 egg
• 100 g of butter from centrifuged cream
• 65 g of icing sugar
• 1/2 organic lemon (grated zest)
• 1 vanilla pod
• 1 g of salt
• 2 g of yeast

INGREDIENTS (for the custard)

500 ml of whole milk

100 ml of fresh cream

150 g of sugar

5 egg yolks

25 g of cornstarch

25 g of potato starch

1 vanilla pod

TRICK:

5 g of gelatine (optional, but necessary if you want to use it in the piping bag)

• Mix all the ingredients for the shortcrust pastry until you obtain a smooth mixture and wrap it in cling film (it is always better to prepare it the day before) and store in the refrigerator.
• Prepare the custard. Heat the milk and cream and add the seeds scraped from the vanilla pod and the pod.
• Soak the gelatine in cold water.
• Beat the egg yolks with the sugar until the mixture is light and frothy. Add the starch and cornstarch and continue beating.
• Add them to the milk and cream mixture (when the first bubbles begin to appear) without stirring, keeping the heat moderate.
• Wait for the first bubbles to reappear on the surface and move away from the heat and mix quickly with the whisk, the cream will thicken immediately. Add the gelatine that you have soaked and squeezed and mix (it is optional, but it is what will allow you to create more defined decorations). Transfer to a baking dish and cover with cling film in contact. Let it cool.
• Roll out the shortcrust pastry and line a greased and floured pan. Prick the bottom and bake blind for about 20 minutes at 180°.
• Remove from the oven and let the shortcrust pastry shell cool.
• Fill a piping bag with your favorite nozzle with custard and fill the shortcrust pastry shell.
• Store in the refrigerator.
• You can also prepare this recipe with Moulinex Companion XL which can knead shortcrust pastry.
• To prepare the cream, first whip the eggs and then heat the milk with the cream. From the lid you can then add the whipped eggs.
• You can use the baking function or use it manually and without the lid!