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Custard Tart
To prepare the shortcrust pastry: Beat the eggs with the sugar, seed oil and vanilla extract. Sift the flour, baking powder for cakes and knead until you have a compact dough.
Separate a small part of the dough and spread the larger part into the circular mold.
Preparation of the pastry cream: Pour the sugar, cornstarch, eggs and vanilla extract into the saucepan. Stir over the heat and add the milk. Stir until a creamy mixture forms.
Roll out the smaller dough with a rolling pin and cut into strips.
Pour the cream into the mold and cover with the strips diagonally. Secure the edges with a fork.
Bake at 180 degrees for 30 minutes. Sprinkle with icing sugar.
Separate a small part of the dough and spread the larger part into the circular mold.
Preparation of the pastry cream: Pour the sugar, cornstarch, eggs and vanilla extract into the saucepan. Stir over the heat and add the milk. Stir until a creamy mixture forms.
Roll out the smaller dough with a rolling pin and cut into strips.
Pour the cream into the mold and cover with the strips diagonally. Secure the edges with a fork.
Bake at 180 degrees for 30 minutes. Sprinkle with icing sugar.
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