Pastry Cream Crostata

Pastry Cream Crostata

  • Preparation 35 min
  • Cooking 55 min
  • Chilling 4 h
  • Servings 1
  • Makes 8 servings

This crostata is picture-perfect. Made with a simple shortbread crust, the egg- and milk-based filling combines classic flavours of vanilla, orange and lemon with a sprinkling of raisins. A Sunday brunch crowd-pleaser, a slice of this custard pie works just as well with a cup of coffee as it does with that last glass of wine after supper.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 98)

Categories

Ingredients

  • Pastry Cream

    • 1/2 cup (105 g) sugar
    • 2 tbsp cornstarch
    • 1 tbsp unbleached all-purpose flour
    • 2 eggs
    • 2 cups (500 ml) milk
    • 1 tsp (5 ml) vanilla extract
    • 1/2 lemon, zest finely grated
    • 1/2 orange, zest finely grated
    • 2 tbsp raisins
  • Crust

    • 1 3/4 cups (265 g) unbleached all-purpose flour
    • 1 cup (130 g) icing sugar, plus more for dusting
    • 1 pinch salt
    • 3/4 cup (170 g) unsalted butter, cold, diced
    • 1 egg

Preparation

  • Pastry Cream

  • Crust

Personal Note