ADVERTISEMENT
Preparation of the shortcrust pastry:
In a bowl, mix the flour and salt. Add the cold butter pieces and rub the mixture between your fingers until it has a sand-like texture.
Add the icing sugar and mix.
Incorporate the egg and mix to form a smooth dough. Shape into a ball, wrap in plastic wrap, and leave to rest in the refrigerator for 30 minutes.
Preheat the oven to 180°C. Roll out the dough on a floured work surface, then cut out circles to line mini-tartlet molds.
Prick the dough with a fork and blind bake (with baking beads or dried beans) for 10-12 minutes or until the bottoms are lightly browned. Leave to cool.
Preparation of the pastry cream:
In a saucepan, heat the milk with the split vanilla pod (or vanilla extract) until boiling, then remove from the heat.
In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Add the cornstarch and mix well.
Gradually pour the hot milk into the mixture while whisking, then return everything to the saucepan.
Heat over medium heat while stirring until thickened, then remove from heat. Let cool.
ADVERTISEMENT
