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Ingredients<\/strong> Ingredients245 grams of milk75 grams of sugar1 vanilla pod(s)2 + 1 egg yolk(s)22 grams of cornmeal jamand icing sugar for sprinklingPreparation:1Bring to the boil 225 g of milk with 40 g of sugar and the broken vanilla pod.splitting\u2013 Whip 35 g of sugar with the egg yolks, add the cornstarch and 20 g of milk.\u2013 […]<\/p>\n","protected":false},"author":1,"featured_media":1419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n
245 grams of milk
75 grams of sugar
1 vanilla pod(s)
2 + 1 egg yolk(s)
22 grams of cornmeal jam
and icing sugar for sprinkling
Preparation:<\/strong>
1
Bring to the boil 225 g of milk with 40 g of sugar and the broken vanilla pod.
splitting
\u2013 Whip 35 g of sugar with the egg yolks, add the cornstarch and 20 g of milk.
\u2013 Pour the first mixture and thicken.
\u2013 Strain and set aside in a cool place for at least 2 hours.
2
I used Nonna’s Treasure Puff Pastry
\u2013 form an eight-pointed star in the center of the puff pastry
\u2013 place the puff pastry on the crown tart mold
\u2013 spread the custard on the pastry
\u2013 arrange 8 apricot halves on the cream
\u2013 bring the branches of the star up to the edge of the pastry (as in the header photos).
-brush the shortcrust pastry with an egg yolk
3
\u2013 bake at 180\u00b0 for 35-40 minutes
\u2013 brush the apricots with the jam of your choice to give them a
sheen
\u2013 sprinkle with icing sugar<\/p>\n","protected":false},"excerpt":{"rendered":"