Pastry Cream Tart Recipe

Pastry cream is one of the most basic pastry preparations. Its ingredients are so simple that surely you have them to make it, although there are some keys that are essential for it to be perfect. In addition, this cream has great versatility, but this time you will see how to use it in a tasty and moist sponge cake. You can prepare this cake for the birthday of a fan of pastry cream or to enjoy with some delicious mates during a snack.

In this article we teach you how to make custard tart. Let’s cook!

Ingredients to make Custard Tart:

• For the cream:
• 1 egg
• 90 grams of sugar
• 500 milliliters of milk
• 60 grams of flour
• 1 Teaspoon vanilla extract
• 1 pinch of salt
• For the cake:
• 4 eggs
• 80 grams of sugar
• 250 grams of flour
• 10 grams of baking powder or Royal (chemical yeast)

How to make Custard Tart:

1. To make this easy custard tart recipe, start by making the custard. Are you wondering how to make the pastry cream for cakes?
2. Well, first mix the egg with the flour, the lemon zest, the vanilla essence and the sugar. Meanwhile, heat the milk.
3. And, if you want to learn how to make the chocolate pastry cream recipe, don’t miss this recipe.
4. Tip: we point out that there are numerous versions of the pastry cream, one of the most exquisite is the chocolate pastry cream,
5. When the milk has reached its boiling point (in a pot or in the microwave), add it a little at a time to the egg, flour and sugar mixture.
6. Meanwhile, beat with a fork or hand whisk.
7. Once the ingredients are integrated and the preparation is homogeneous, take it to a saucepan over medium heat.
8. Stir while heating, making eights with the whisk so that lumps do not form or stick to the bottom.
9. When thick, taste it to make sure it doesn’t taste floury and remove it from the heat.
10. Take your pastry cream to a large container and cover it with plastic wrap or a separator.
11.  We point out that it must remain in contact with the surface. Cool it and reserve.
12. Are you wondering how to make the dough for the pie? Well then, while your custard is cooling, beat the eggs for the cake together with the sugar and a pinch of salt until the mixture doubles its volume and is whitish.
13. Add milk, lemon zest and oil. Followed, continue beating approximately 1 more minute at maximum speed.
14. Finally, add the dry ingredients (flour and baking powder), previously sifted.
15. Incorporate them into the preparation with the minimum amount of enveloping movements to integrate them, but without over mixing it.
16. What do you think of this tart with pastry cream?
17. Preheat the oven to 180 ºCwhile you prepare a 24 cm diameter mold covering it with butter and flour to add the dough for your custard cake.
18. Pour the preparation of your cake into the mold and, in the center, the pastry cream.
19. Cook it in the preheated oven for approximately 25-30 minutes.
20. Then let it cool for about 10 minutes in the turned off oven with the door ajar. Then, arrange the mold on a wire rack and cool another 10-20 minutes.
21. Unmold, serve and enjoy!
22. Trick: to check if it is completely cooked, you can click the cake in the center, without clicking on the pastry cream, and confirm that there are no remains of the preparation on it.