The Custard Pie is a classic of traditional homemade pastry and a delicious and easy-to-make pie. We need an excellent shortcrust pastry prepared with the classic method and a baking custard for preparing this pie at its best. Compared to the traditional version, the baking custard has a lower egg content, which prevents it from "boiling" during baking. With this recipe, you can obtain a crumbly tart with a creamy heart that will stay soft even after baking. You can flavor the custard as you like: with vanilla, with citrus or lemon zest, with a few grains of coffee ... You choose!
- Stand Mixer
- Pie Pan
For the Italian Shortcrust Pastry
- 500 gr All-Purpose Flour
- 300 gr Softened Butter
- 230 gr Icing Sugar
- 80 gr Eggs
- 20 gr Honey
- 4 gr Salt
- 4 gr Vanilla
For the Baking Custard
- 500 ml Whole Milk
- 200 gr Granulated Sugar
- 150 gr Eggs (3 uova)
- 35 gr Rice Starch
- 35 gr Corn Starch
- 2 gr Vanilla
- 2 gr Salt
- 50 gr Toasted Pine Nuts
- Icing Sugar for dusting the pie
For the Italian Shortcrust Pastry
- Work the softened butter with the powdered sugar, flavorings, and honey in the mixer without whipping.
- Add the eggs beaten separately with the salt and let them absorb into the butter mixture, working in the mixer at medium speed for a few seconds.
- Once ready, add flour and knead for the time needed to form the dough. It is essential not to knead the dough for a long time in order not to create gluten, which would, in fact, make the shortcrust pastry "rubbery" once baked.
- Wrap the shortcrust pastry in a sheet of greaseproof paper and let it set in the fridge for at least 1 hour (or 30 minutes in the freezer). Suppose you have the opportunity to prepare the dough in advance and let it set even 8 hours in the fridge. In that case, you will get a better result with a much more crumbly texture.
- When the shortcrust pastry is ready, roll it out to a thickness of 1/2cm (half an inch) and line a buttered pie pan. Take care to adhere the pastry in the corners and to the bottom of the pan to prevent air bubbles from forming during baking.
Per la Preparazione della Crema Pasticcera da Cottura con il Bimby
- Bring the milk and the salt to a boil.
- Mix the eggs with the sugar, the pulp of vanilla, and the starches.
- Dilute the mixture with the boiling milk, pouring it into many times
- Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
- Sanitize a steel pan with food-grade alcohol
- When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.
How to Assemble the Pie
- Pour the cold cream (and flavored if necessary) inside the tart, level the surface, sprinkle with the toasted pine nuts, and decorate with strips of shortcrust pastry.
- Bake the Custard Pie at 160°C (320°F) for 35minutes, keeping the oven door slightly open to allow steam to escape.
- A few minutes before the end of baking, lightly dust the tart with powdered sugar and finish baking until the surface is golden brown.
- Once baked, let the cake cool very well before unmolding it (maybe place the pie in the freezer to be easier to handle). As a final touch, you can decorate the tart with a generous dose of icing sugar.
Serving: 100g | Sodium: 339mg | Calcium: 105mg | Vitamin A: 1194IU | Sugar: 59g | Fiber: 2g | Potassium: 235mg | Cholesterol: 194mg | Calories: 870kcal | Saturated Fat: 22g | Fat: 40g | Protein: 13g | Carbohydrates: 116g | Iron: 4mg