French custard tart with Papua New Guinea Vanilla
Method and baking : 1 hour
- One large egg
- 75g butter (chopped into cubes)
- 40 g caster sugar
- 80 gr of flour
- 4 g sea salt flakes
- 10g baking powder
- 5 cl milk
- 25 cl milk
- 2 large eggs
- 40 g almonds powder
- 30 g cornstarch.
- 50 g caster sugar
Mix together milk and eggs with salt until it turns to white.
Add in the flour until just combined, followed by the butter step by step.
Let sit at room temp for 30 minutes.
Cut lengthwise the vanilla bean and add to the milk with sugar.
Heat up slowly.
Keep e few milk to mix with cornstarch.
Separate the whites from the yolks.
Mix the egg yolks with the diluted cornstarch.
Add the warm milk.
Return the resulting preparation to the saucepan and thicken over low heat, stirring constantly, until the first broth.
Remove from heat and stir in the almond powder.
Beat the egg whites and add them to the cream.
Roll out the dough and garnish in a baking pan. Fill with the cream.
Bake in medium oven thermostat 6 (180 ° C)
Let cool before turning out.