Ingredients for 4 people
Pour the flour onto the working surface and mix with the cold butter, cutting it into pieces with a knife. Avoid heating up the dough with your hands, and try to obtain a flaky mixture.
Create a concave in the central part of the dough and insert the eggs, yolks, sugar, salt and the yellow skin of a lemon. Mix all together well.
Create a ball and cover it with a clear sheet of tissue paper, place in the fridge for at least an hour.
Spread the shortcrust pastry on a well-greased baking tray (the thickness of the dough should be about 1 cm) and leave to cook for 20 minutes at 170°.
Leave to set for at least one hour before decorating.
Pour the milk and cream into a casserole dish, and after slicing into a vanilla bean, add the seeds and the pod. In addition to the vanilla, you can also use the skin of a natural lemon, which will add a delicate flavour to your cream. Bring the milk to a boil on a low flame, turn off the flame and leave the vanilla pod to infuse for a few minutes.
Pour the yolks and the sugar into a bowl and beat until you obtain a consistent mixture. Once you have obtained a fluffy mixture, add the sieved corn starch. Remove the pod from the pot of milk and add it to the mixture with the eggs. Use a whisk to help and cook on a low flame until you obtain a reasonably thick cream.
Turn off the flame and pour the cream into a terrine, covering it with clear cling-wrap. Leave in the fridge for at least one hour prior to using it.
Once the cream has cooled, spread it onto the shortcrust pastry base and decorate with fresh fruit as you please. To avoid the oxidation of the fruit, it is recommended to cover the tart with a layer of gelatin for desserts.