A great classic of French gastronomy, custard pastries are most often invited to our tables on Sundays for family meals. Many variants exist but we offer here one of the most common recipes.
- 6 people
- Préparation: 30 min
- Cooking: 40 min
- 1 shortcrust pastry
- 25cl of whole milk
- 25cl of liquid cream
- 3 eggs
- 4 tbsp of sugar
- 1 tbsp of cornflour
- 2 vanilla pods, split in half and scraped
Put the flour, sugar and salt in a bowl and make a well in the center. Add the butter. Sand the mixture between your fingers, then add the vinegar and 5 to 8 cl of water. Form a ball without working the dough. Film it and let stand for 20 minutes at room temperature.
Preheat the oven to 180 °C. Roll out the dough to form a 3mm thick disc, then line a 20cm diameter loaf pan. Garnish the tart base with baking paper and beans, and bake for 20 minutes. Remove the foil and beans halfway through cooking.
During this time, bring the milk and cream to a boil. Mix the eggs and sugar without foaming, then add the cornstarch. Add the vanilla seeds and pour the hot milk mixture over it, stirring with a wooden spoon. Pour the appliance over the tart shell and bake for 20 minutes. The blank should be shaky and the surface lightly colored. Let cool to room temperature, then keep cool.
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