Custard Tart

Ingredients

• 250 g flour
• 75 g sugar
• 1 pinch salt
• 1 tsp lemon zest
• 1 egg
• 160 g butter
• flour (for the work surface)
• legumes (to sprinkle)
• 5 eggs
• 150 g sugar
• 150 g crème double
• 400 ml milk
• 1 vanilla pod (scraped inside)
• 75 g butter

Instructions

1. 1.

   For the crust mix flour with sugar, salt and lemon zest, sift onto the work surface, press a well in the middle, crack the egg into it and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

3. 3.

   Roll out the dough on a floured surface slightly larger than the pan and line the buttered pan with it. Raise a rim, prick the base several times with a fork, cover with parchment paper and sprinkle legumes. Blind bake in the preheated oven for about 15 minutes.

4. 4.

   Meanwhile whisk eggs with sugar in a metal bowl until frothy, stir in crème double, milk and vanilla scrapings, then add butter in small pieces; beat in a hot water bath with an electric hand mixer until thick and creamy.

5. 5.

   Remove the crust from the oven, take out legumes and parchment paper and let it cool slightly. Spread the egg custard over it, smooth it out and bake in the preheated oven for about 30‑35 minutes. Cover promptly with buttered parchment to prevent excessive browning of the surface.

6. 6.

   Take the finished cake out of the oven, allow to cool, carefully release from the pan and serve cut into pieces.