24 to 26 cm springform pan (with a removable base if possible)
Pan
Whip
Bowl
Rolling pin
Baking paper
Cling film
Preparation instructions
1. Preparation of the shortcrust pastry
In a large bowl, mix the flour, salt and sugar.
Add the cold, diced butter. Rub in with your fingertips until you get a sandy texture.
Gradually add the cold water until a smooth ball forms. Do not overwork the dough.
Cover and let stand in a cool place for 30 minutes.
2. Preparation of the custard cream
In a large saucepan, heat the milk with the split and scraped vanilla pod. Bring to a simmer, then remove from the heat.
In a bowl, whisk the egg yolks, whole eggs and sugar until the mixture whitens.
Add the sifted cornstarch to the egg-sugar mixture and whisk until smooth.
Gently pour the hot milk (without the pod) over the mixture while whisking, then pour back into the saucepan.
Cook over medium heat, stirring constantly until thickened. As soon as the cream becomes thick (like pastry cream), remove from heat.
3. Assembly and cooking
see continuation on next page
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