Ingredients
Preparation
Preparation
In a large bowl, add the flour, salt, softened butter in small pieces and knead.
Add some water and keep kneading until the dough is soft and homogeneous.
Give the dough a round shape, wrap it in plastic wrap and place it in the fridge for 2 hours.
Preheat the oven to 175°C, at the fan-forced setting.
Remove the dough form the fridge, let it soften for 15 minutes, and spread evenly to a thickness of 0.5cm
Grease a 30cm tart pan with butter, line it with a greaseproof sheet, then place the dough evenly and trim the excess. With a fork, pierce the entire surface of the dough and bake for 10 minutes by placing a weight on top so that it doesn’t rise.
Tip: If you don’t have the special weights used for tarts, place a greaseproof sheet on the dough and top it with beans or chickpeas.
Remove the weight and bake for another 5-10 minutes until it takes on a very light colour.
In bowl or mixer, we beat the eggs, sugar and vanilla extract, adding the corn flour last.
In a saucepan, heat the milk and cream.
Continue beating the eggs while slowly adding warm milk/cream. Then pour the entire mixture in the pan and bring to a boil.
Pour the mixture on the tart and bake for 30 minutes, ensuring that it’s properly cooked inside, and the top has a nice, golden-brown colour.
Remove from the oven, let it cool thoroughly, then place it in the fridge and leave overnight.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)