This crostata is picture-perfect. Made with a simple shortbread crust, the egg- and milk-based filling combines classic flavours of vanilla, orange and lemon with a sprinkling of raisins. A Sunday brunch crowd-pleaser, a slice of this custard pie works just as well with a cup of coffee as it does with that last glass of wine after supper.
Ингредиенты
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 1 tbsp unbleached all-purpose flour
- 2 eggs
- 2 cups (500 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1/2 lemon, zest finely grated
- 1/2 orange, zest finely grated
- 2 tbsp raisins
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 cup (130 g) icing sugar, plus more for dusting
- 1 pinch salt
- 3/4 cup (170 g) unsalted butter, cold, diced
- 1 egg
Инструкция
- In a pot off the heat, whisk together the sugar, cornstarch and flour. Add the eggs and whisk until smooth. Add the milk, vanilla and zests. Bring to a boil over medium heat, whisking constantly, making sure to scrape the bottom and sides of the pot. Transfer to a bowl and add the raisins. Cover with plastic wrap directly on the surface of the pastry cream and let cool while you prepare the crust.
