For the crostatine:
- 300 g all purpose flour
- 100 g white granulated sugar
- 150 g butter, cold, shaved
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp baking powder
For the custard:
- 2 egg yolks
- 2 tbsp flour or potato starch
- 3 tbsp white granulated sugar
- 200 ml milk
- 1 lemon, the zest (not grated)
- For the shortbread pastry: start putting the shaved cold butter in a bowl with the sugar, vanilla and eggs.
- Then mash and mix them with a fork.
- Combine the flour with the baking powder, add to the mixture, stirring with the fork.
- On a lightly floured wood board, pour the mixture and continue to knead the pastry quickly until dough is smooth and homogeneous. If you see that the dough is very soft and it sticks to your hands, add a little flour.
- Wrap the shortbread dough in plastic and place in the refrigerator for at least 30 minutes.
- After the resting time, take the pastry dough out of the fridge and roll it out with a rolling pin to a thickness of 3-4 mm.
- Using a tartlet mould (9 cm in diameter), turn it upside down and cut out the circle of dough.
- Gently place it in a greased mould.
- With a fork press along the edge of the pastry and prick the bottom of the tart.
- Repeat for all the tartlet moulds.
- Proceed with placing circles of parchment paper the size of the base, on the base of the tartlets on which you will put dried beans or rice.
- Cook in the pre-heated oven at 180° C (350° F) for approximately 20 minutes, or until they are a nice golden colour.
- Once cooked remove the beans and the parchment paper and let cool completely.
- Fill the shortbread pastry shells with the previously made custard, then put the fruit (in my case raspberries), pressing it lightly into the cream.
- For the custard: Heat the milk in a small pan.
- In a bowl beat the egg yolks and the sugar until light and smooth.
- Add the potato flour, a little bit of the milk and mix gently. When it is mixed thoroughly, add the rest of the milk and mix well.
- Put it back on the stove, add the lemon zest and stir continuously with a wooden spoon to prevent the cream from sticking to bottom of pan.
- When the cream is thickening, remove the lemon zest, keep stirring and when it has reached the desired consistency, remove from heat.
- Cool the custard, placing the saucepan in cold water. Then pour it into a container, cover with plastic wrap, making sure to make it adhere well to the cream and store it in the refrigerator until ready to use.