Ingredients
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For the pastry
For the custard
For the topping
Method
-
Pastry
Rub the flour, cold butter, sugar, salt and egg together, then bring together quickly into a dough. Wrap and chill for 30 minutes.
30 min -
Bake the base
Roll the pastry out to the size of a baking tray lined with baking paper, prick it with a fork, and bake at 190°C until golden brown.
20 min -
Make the custard
Mix half of the milk smoothly with the cornflour, egg yolks and sugar. Bring the remaining milk to the boil, pour in the mixture, and cook while stirring until thick, then stir in the vanilla sugar.
10 min -
Assemble
Pour the hot custard evenly over the cooled pastry base, then leave to cool completely.
30 min -
Meringue topping
Whisk the egg white and sugar into a stiff meringue, spread it over the custard, and bake at 180°C until golden for 10 minutes.
10 min -
Rest
Leave to set in the fridge for at least two hours before slicing.
120 min
| Nutrient | Total (12 slices) | 1 slices |
|---|---|---|
| Energy | 5 200 kcal | 433 kcal |
| Fat | 242 g | 20 g |
| of which saturates | 135 g | 11 g |
| Carbohydrates | 638 g | 53 g |
| Protein | 122 g | 10 g |
| Fibre | 8,8 g | 0,7 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt. Calculated with approximate data: vanilla sugar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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