For the shortcrust:

200g cake flour

100g almond flour

100g icing sugar

100g unsalted butter

2 eggs 

1ml vanilla extract

1ml almond essence

1 pinch of salt

For the custard:
4 yolks

100g sugar

40g corn starch

2 lemon peels

1ml vanilla extract

500ml full cream milk


30′ + 1h chill + 40′ cooking






Prepare the shortbread: Cut the butter into cubes (the butter must be cold). In a food processor combine the flour and the butter. Pulse for a few seconds to mix the ingredients. Add the sugar, a pinch of salt and the almond flour. Pulse for a few seconds. Add the eggs, the vanilla extract and the almond essence. Pulse again to combine the ingredients. 
Move the mixture on a working surface and work the dough quickly until smooth and firm. Wrap in clingfilm and refrigerate for 1 hour.

Prepare the custard: In a little saucepan heat the milk, the lemon peels and the vanilla extract. Switch heat off before it comes to the boil.
Beat the eggs with the sugar and place into a large metal or heat resistant glass bowl. Add the corn starch and stir to combine the ingredients. Pour the hot milk over the egg yolks whisking vigorously.
Put the mixture back in a saucepan. Stir continuously over gentle heat until the mixture thickens (it will take about 7-8 minutes).
Switch off the heat and cover the custard with cling wrap. Allow to cool.

Pre-heat the oven to 175°C.

Take the dough out of the fridge.
 Slightly dust the working surface with flour. Roll out until the dough is 3mm thick, then transfer to a greased round tart pan with removable bottom. Slightly press the dough onto the bottom and up the sides. Remove the excess dough.

Poke the bottom with a fork then pour the custard over the shortcrust.
Cut strips or discs (or any other shape you like) fom the remaining dough and decorate the crostata.

Bake to 175°C for 20 minutes on the lower part of the oven. Then move up to the centre and bake for 10 minutes more.