- 100 g flour
- 20 g butter
- 2 g salt
- 20 g sugar
- 5 g yeast
- 25 g egg
- 20 g water
- 500 g milk (full fat)
- 1 vanilla pod
- 4 eggs
- 2 tblsp corn flour
- 100 g sugar
- 140 – 200 ml cream
- 2 tblsp icing sugar
- 25 g hazelnuts
- 50 g sugar
Combine the dry ingredients for the dough and the butter.
Add the egg (+- 1/2 an egg) with water and yeast.
Knead into a soft dough leave to rest while preparing the filling.
Split vanilla pod and scrape out the seeds, put in the milk and bring to boil.
Once milk is boiling, take of the heat and leave to infuse.
Butter the tin (22 cm round cake tin with loose base). Roll out the dough to 2-3 mm.
Transfer the dough to the tin and leave to rest while making custard mixture.
Put eggs into a bowl keep the white of one egg apart. Whisk the single white to a foam.
Start heating the oven to 180° C.
Mix remaining eggs with the corn flower.
Add the sugar to the milk and bring back to a boil . When milk is boiling Slowly add 1/3 of the milk to the egg mixture and mix (use a sieve). When first part mixed continue to add slowly the remaining milk.
Fold the egg white into the custard mixture.
Fill the tart with the mixture, put in oven for +- 30 minutes. Tip: put tin in oven before filling.
Test if the mixture has set. Leave the custard to cool.
2. To finish whip some cream with Teh icing sugar and spread on top.
2. Make a praline : heat the hazelnuts (toasted and without peel) and sugar on medium heat stirring till the sugar turns brown. Turn out (do not touch) on some baking paper and leave to cool. When cool put in the bowl of a food processor and process till a coarse powder. Alternative recipe here.
Spread the praline on top of the whipped cream. Serve completely cold (store in refrigerator).