French tart with cream

INGREDIENTS

For 2 pies in a 17 cm round tin

For the tart:

• 300 g Zaharoplastikis flour
• 4 g salt
• 225 g butter 82%
• 50 g water

For the cream filling:

• 550 g milk
• 30 g cornmeal
• 110 g sugar
• 40 g egg yolk
• 50 g eggs
• 1 vanilla bean

INSTRUCTIONS

1. For the quiche, combine all ingredients together in the mixer, except for the water, on the 2nd speed, and process until the mix binds. Next, lower to the 1st speed, adding the water, and mix until the pastry does not stick to the sides.
2. Refrigerate the pastry for at least one hour.
3. With a rolling pin, roll out the pastry and put it in a tin, piercing the top at various points, line the top of the pastry with plastic wrap and fill with dry beans.
4. Bake at 160°C, for 20 minutes.
5. For the vanilla cream, boil the milk, vanilla and sugar on high heat (mixture 1).
6. At the same time, mix the rest of the ingredients together (mixture 2).
7. Slowly add part of mixture 1 to mixture 2, until heated.
8. As soon as mixture 1 comes to a boil, combine both mixtures and bring to a boil.
9. Remove from the heat and put the cream in a bowl. Cover the surface with plastic wrap and allow it to fully cool.
10. Once the cream has cooled, fill the tart. Brush the surface with egg and bake at 170°C for 35-40 minutes. Allow to cool at least 4 hours before slicing.