For 4 people
For 4 people
Start by preparing the pastry cream by putting the milk and the vanilla to boil in a saucepan. In a bowl, mix 30 grams of sugar, the cornstarch and 1 egg yolk using a whisk then incorporate the milk before putting everything back to a boil.
Pour the cream into a dish, cover and let cool.
Start the preparation of the shortbread dough, mixing the butter, 75 grams of sugar, lemon and salt in the bowl of a drummer. Once the mixture is homogeneous, incorporate the flour and the yeast. Continue to turn the threshing leafler at medium speed until you get a friable shortbread dough. Then add 2 egg yolks.
Using a rolling pin, spread the dough ball between 2 sheets of parchment paper over a thickness of 4 mm. Detail 2 circles of dough, then let stand.
Butter a pie pan of less than 20 cm. Spread the dough in the bottom of the mold and add a 2 cm height strip.
Incorporate the brown rum into the pastry cream, mix lightly and pour everything into the mold.
Place the second circle of dough. Down with an egg yolk and let stand for about 45 minutes before putting in the oven at 160°C for 40 minutes.
Login
