Pastry cream tart

Ingredients

• 250 g of flour
• 125 grams of sugar
• 100 g of bacon (or butter)
• 1 egg
• 1 vanilla packet
• A pinch of salt
• 1 teaspoon of baking soda for cakes
• 500 ml of milk
• 200 grams of sugar
• 75 grams of flour
• 2 egg yolks
• 1 vanilla packet
• Lemon zest, to taste
• 1 egg yolk

Mix the flour, lard (or butter), sugar, egg, vanilla, ammonia, and salt together by hand until a smooth dough forms.

Add two tablespoons of cold water to form a soft but firm ball.

Roll out the dough on a lightly floured work surface, to the size of your baking tin, to create two evenly sized bases.

Place the first layer of dough in the mold.

In a non-stick bowl, combine the separated egg yolks with the sugar. Once the mixture is smooth, add the flour and mix again.

Aside from that, bring the milk to a boil in a small saucepan, then remove it from the heat. Place the saucepan over the lowest possible heat and gradually pour in the milk, stirring slowly with a wooden spoon, until you achieve a thick, mayonnaise-like consistency and no lumps remain. Flavor with vanilla and lemon zest.

Spread the cream evenly over the dough.

Cover with the second layer.

Coat the surface of the egg yolk.

Bake in a preheated oven at approximately 240 °C for 20 minutes.