Custard and almond pie: the creamy and mouthwatering dessert

published on 3 October, 2022 at 17:26

Ingredients:

for the pastry:

260g of flour 00

125g of powdered sugar

150g of butter

80g of potato starch

1 large egg (60g)

1 sachet of vanillin

for the custard:

250g of fresh whole milk

250g of fresh liquid cream

130g of sugar

4 yolks

35g of corn starch

1 sachet of vanillin

for coverage:

100g of peeled almonds

powdered sugar to decorate

Directions:

1. Shortcrust pastry: mix the flour with powdered sugar, starch and vanilla. Then add the butter and egg, form a uniform dough and refrigerate for 2 hours.

2. Cream: mix milk, cream and bring to the fire. Separately, mix the egg yolks with the sugar, starch and vanillin. Then pour the boiling milk and integrate everything well. Bring to the heat to thicken and then let the cream cool.

3. Chop the almonds and set them aside.

4. Roll out the pastry, insert it into the mold and bake at 180 degrees for 15 minutes.

5. Then stuff with the cream, the almonds and bake for another 25 minutes.

Credit: Un sorriso a tavola https://www.youtube.com/watch?v=n9wp_ajJpiw&t=44s&ab_channel=UnSorrisoaTavola

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