Ingredients
FOR THE SHORTCRUST PASTRY
COLD BUTTER
200 gr
POWDERED SUGAR
125 gr
YOLKS
4
00 FLOUR
400 gr
LEMON
1
SALE
1 pinch
FOR THE CUSTARD
WHOLE MILK
500 ml
YOLKS
4
SUGAR
150 gr
STARCH SAYS MORE
30 gr
00 FLOUR
30 gr
VANILLA
1 berry
LEMON
1
YOU ALSO NEED THEM
BUTTER
q.b.
POWDERED SUGAR
q.b.
The custard tart is a very tasty sideboard dessert , a great classic of Italian home pastry making. A shell of crumbly shortcrust pastry houses within it a fragrant custard flavored with lemon zest and vanilla pod, for a simple and irresistible dessert, ideal to be enjoyed as a snack or served as a happy ending to a meal , accompanied by a good espresso or a small glass of fortified wine.

The preparation is quick and easy: the pastry is kneaded quickly by hand, so as not to overheat the butter too much, and, once a smooth and homogeneous dough has been obtained, it is placed on the top shelf of the refrigerator for at least two hours : this step is essential to then easily roll it out into a thin sheet, without risking it breaking. In the meantime, make the cream by mixing boiling milk with a mixture of egg yolks, sugar, corn starch and flour, and let it cool completely.

Once the necessary time has passed, the pastry is transferred to the appropriate buttered mould, filled with the cream and proceeded with the final topping, creating the grid with the strips of dough kept aside. The trick to obtaining a filling with a velvety consistency that melts when biting is to cover the cake with aluminum foil , removing it the last 10 minutes before the end of cooking in the oven, so that the surface browns well, without burning.

Delicious both at room temperature and cold, the custard tart can be made even tastier by adding dark chocolate chips , black cherries in syrup for an Amalfi version or fresh blueberries. Even after several hours it will still remain tender and fragrant: dusted with a light layer of icing sugar, it will conquer the palate of your most demanding guest. If you have any leftovers, you can store it in the refrigerator, tightly closed in an airtight container, for a maximum of 2 days .

Find out how to prepare the custard tart by following the step-by-step procedure and advice. If you liked this recipe, also try the Nutella tart , the jam tart and the chocolate tart .

How to prepare the custard tart
Step 1
Combine the flour, a pinch of salt and the cold butter in cubes in the bowl of a kitchen mixer1, then blend until you obtain a sandy mixture.

Step 2
Transfer it to a large bowl, add the icing sugar and pour in the lightly beaten egg yolks2.

Step 3
Flavor the dough with the grated zest of an organic lemon3.

Step 4
Work with your hands to mix all the ingredients4.

Step 5
Transfer the shortcrust pastry to the pastry board and compact it quickly, to avoid overheating the butter too much5.

Step 6
Form a loaf, wrap it in cling film and place in the refrigerator for at least two hours6.

Step 7
While the pastry rests, prepare the custard: bring the milk to the boil with the vanilla bean, cut in half, and the zest of an untreated lemon, taking care to remove the white part, which would be bitter.7.

Step 8
In a bowl, beat the egg yolks with the sugar with a hand whisk8.

Step 9
Sift the flour and cornstarch9and mix with the whisk, to incorporate the powders without forming lumps.

Step 10
Pour the boiling milk, passing it through a narrow mesh strainer10.

Step 11
Transfer the mixture into a pan with high sides and cook the cream over a low heat, stirring constantly with a whisk.11.

Step 12
Continue stirring the custard until it is thick12.

Step 13
Transfer the cream to a large plate and cover it with cling film to prevent a skin from forming on the surface.13, then let it cool at room temperature.

Step 14
Once the shortcrust pastry has rested, take the dough and divide it into two thirds: the larger part will be used for the base of the tart, while the smaller part will be used for the decorative strips.14.

Step 15
Roll out the shortcrust pastry with a rolling pin to a thickness of about 4 millimetres15.

Step 16
Line a previously buttered 22cm diameter tart mold with the shortcrust pastry, then roll the rolling pin around the edges to remove any excess dough.16.

Step 17
Prick the base with the tines of a fork to prevent it from swelling during cooking17.

Step 18
Take the custard and work it quickly with a whisk, then pour it onto the bottom of the tart18.

Step 19
Level the surface of the cream to ensure uniform thickness19.

Step 20
Roll out the pastry set aside and cut out 9 lozenges about 1 centimeter wide, then start placing them on the cream20.

Step 21
Arrange the pastry strips to form a lattice21.

Step 22
The custard tart is ready to be baked22.

Step 23
For optimal cooking, cover it with aluminum foil23, cook in the oven at 180°C for about 15 minutes, then remove the cover and continue cooking for another 10 minutes.

Step 24
Remove the custard tart from the oven and let it cool completely24.

Step 25
Dust the surface with an impalpable layer of icing sugar25.

Step 26
Bring to the table and cut the tart into wedges26.

Step 27
Enjoy your delicious and fragrant custard tart