Traditionally made with crumbly sweet pastry
and pastry cream.
Ingredients (for
6 people)
For the pastry:
300g flour
200g sugar
200g butter cut in
pieces
1 egg
2 egg yolks
1 lemon
40 g almond flour
1 teaspoon yeast
salt
For the pastry cream:
1/4 liter milk
50 g flour
50 g sugar
2 egg yolks
2 eggs
1/2 vanilla bean
Procedure
Put the flour in a bowl and make a hole in
the middle of it. Add 2 egg yolks and a whole battered egg. Add the
yeast, sugar, salt, butter, lemon zest and almond flour. Knead the
pastry until it becomes very homogenous. Form it into a ball and leave
it to rest for 2 hours wrapped in a cloth in a cold place.
Prepare the cream: heat the milk with the vanilla
bean. Put sugar and battered eggs in a bowl. Mix it with a wooden
spoon. Add the flour and salt. Then incorporate the hot milk,
constantly mixing.
Pour this mixture in a saucepan and heat very gently
while stirring. The cream has to thicken. Remove from heat and continue
to stir to cool it down.
Butter a round cake pan. Divide the ball of pastry in two
parts: 1/3 and 2/3. Roll out the bigger part and line the pan with it. Pour the
cooled down cream in the pan.
Roll out the rest of the pastry and cover the
cream with it. Pay attention to seal the sides with the bottom half.
Make criss-cross marks with fork on the top of the pastry. Put in the
oven (180°C preheated) and bake for 30 to 35 minutes.
