Shortcrust Tart with Madagascar Custard and Pineapple
This blissful Madagascar vanilla custard makes the perfect filling for your Pidy tartlets this Summer. Simple but oh so delicious, enjoy this paradise recipe!
Ingredients
1 Pineapple
Pidy shortcrust tart 22cm
200ml milk
1 Madagascar vanilla pod
60g egg yolks
50g sugar
5cl rum
1 gelatin leaf
70g butter
15g cornstarch
Method
Servings: 4
- Cut the pineapple into large cubes, melt a bit of butter and flambé with rum.
- Heat the milk together with the vanilla and let it infuse for 15 minutes.
- Mix the egg yolks with the sugar and cornstarch until you obtain a creamy mixture. Then add the milk and bring to the boil, keep whisking.
- Spread the mixture over the pie crust and top with the pineapple pieces.
- Finish with some icing sugar.
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catalogue Pidy 2024