Dessert
A buttery, tender shortcrust tart filled with smooth vanilla pastry cream and baked until golden, creamy, and delicately fragrant. Perfect for dessert, afternoon coffee, or a simple family celebration.
Recipe video
Mix flour, sugar, salt, and lemon zest in a bowl. Add cold butter and rub it in with your fingertips until the mixture looks like fine crumbs.
Add the whole egg and egg yolk. Mix gently until a dough forms, without overworking it.
Flatten the dough into a disc, wrap it, and chill for 30 minutes.
Warm the milk with lemon zest and vanilla until steaming, not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
Slowly pour the warm milk into the yolk mixture while whisking constantly.
Return the mixture to the pan and cook over medium-low heat, whisking, until thick and glossy.
Remove from the heat, stir in butter, cover the surface with film, and cool until lukewarm.
Roll the chilled pastry and line a 23 cm / 9 in tart tin. Trim the edges neatly.
Prick the base with a fork, fill with custard, and smooth the surface.
Bake at 175°C / 350°F for 35–40 minutes, until the crust is golden and the custard is set.
Cool completely before slicing. Dust with icing sugar and serve with fresh berries.
