Pasticciotto tart with pastry cream

Ingredients

• 250 g of flour
• 125 grams of sugar
• 100 g of bacon (or butter)
• 1 egg
• 1 vanilla packet
• A pinch of salt
• 1/4 teaspoon of ammonia 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, forming two evenly sized bases.

Place the first layer of dough in the mold.

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

In a separate saucepan, bring the milk to a boil, then remove from the heat. Place the saucepan with the milk mixture over the lowest possible heat and gradually add the milk, stirring slowly with a wooden spoon, until you have a thick, mayonnaise-like consistency and no lumps. 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.