Ingredients:

For the shortcrust pastry:

• 250g of 00 flour
• 125g cold butter, cut into cubes
• 100g of icing sugar
• 1 whole egg
• Grated lemon zest (optional)
• A pinch of salt

For the custard:

• 500ml of whole milk
• 4 egg yolks
• 100g of sugar
• 40g of potato starch or cornstarch
• 1 vanilla bean or vanilla extract
• For the shortcrust pastry:
• In a bowl, sift the flour and salt.
• Add the cold diced butter and work it quickly with your hands until you obtain a sandy mixture.
• Add the icing sugar, egg and grated lemon zest (if desired) and quickly knead the dough until it forms a ball.
• Wrap the dough in cling film and place it in the refrigerator to rest for at least 30 minutes.
• For the custard:
• Pour the milk into a saucepan and bring it to the boil together with the vanilla and lemon zest (if used). Remove from the heat and leave to infuse for a few minutes.
• In a bowl, beat the egg yolks with the sugar until light and fluffy. Add the potato starch and mix well.
• Remove the vanilla and lemon zest from the hot milk. Gradually pour the hot milk over the beaten egg yolks, stirring constantly to avoid cooking the eggs.
• Pour the mixture into the pan and cook over medium-low heat, stirring constantly, until the cream thickens and reaches the desired consistency.
• Transfer the custard into a bowl and cover it with cling film to avoid the formation of a crust. Let it cool completely.
• Lemon zest (optional)
• Preheat the oven to 180°C (about 350°F).
• Take the shortcrust pastry dough from the refrigerator and roll it out on a floured surface until it is about half a centimeter thick.
• Line a cake pan with shortcrust pastry and prick it with a fork. Cover with baking paper and fill with dried legumes or baking weights to prevent the pasta from swelling during cooking.
• Bake in the oven for about 15-20 minutes, or until the base is golden.
• Once cooked, let the cake base cool.
• Fill the base of the cake with the now cold custard and level the surface.
• Decorate as desired with fresh fruit, grated chocolate or other decoration of your choice.
• Refrigerate for at least an hour before serving, so that the custard solidifies slightly.
• Cut into slices and serve the custard cake.
• This custard pie is a classic and delicious dessert that is sure to please everyone. Enjoy your meal!