Pastry Cream Crostata
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…
Instructions
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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.
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.
