Monday, 21 November 2011


Sorry for my long absence, but I had relatives staying with us for 10 days, so I enjoyed my freedom (I had 10 childless beautiful mornings!!!) and did all I had been postponing for months.
Now I'm back and this is my last recipe! This cake is great for birthdays and special occasions. It looks and tastes great! To save time, you can make the tart the day before and leave the custard and the decoration for the last minute.

Ingredients for the tart:
300 gr plain flour
125 g unsalted butter, diced
125 gr sugar
1 medium egg
2 yolks
Lemon zest

Ingredients for the custard:
1/2 liter whole milk
3 yolks
5 tablespoons of sugar
4 tablespoons of plain flour
1/2 lemon zest
1 vanilla pod
30 gr butter
1 pinch of salt
Fruit for decoration

Mix flour, lemon zest and sugar, then work the butter in with the tip of your fingers until the mixture resembles wet sand. Add the egg and yolks and work briefly until the dough just holds together.
It is important not to overwork the dough or it will harden when baked.
Wrap it in cling film and let it rest in a cool place for at least 30 minutes.

On a lightly floured board roll 2/3 of the pastry dough to a 1 cm thickness, and line with it the bottom and sides of a 23 cm spring form cake tin. The sides should be lined with a slightly thicker layer of pastry than the bottom. Using a fork or a toothpick make small holes on the base.

Preheat the oven to 175°C and bake the tart until golden, about 20-25 minutes.

While it's cooking, make the custard.

Bring the milk, lemon zest and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod and the lemon zest.Whisk the yolk and sugar together in a pan until well blended then add the flour. Pour the hot milk on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the hob and over a medium/high heat gently stir with a wooden spatula until thickened. When boiling take it off the heat, stir well and bring it back again on the heat. Do this two or three times. When ready pour the custard into the tart.
When cold, decorate with your favourite fruit and sprinkle some icing sugar on the top.

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