Prepare the pastry cream: Put the warm milk, sugar, flour, vanillin or lemon zest, and egg yolks in a blender. Blend everything well.
Pour the mixture into a small saucepan and cook, stirring until it thickens, then turn off the heat and let it cool.
Mix the cleaned, toasted, and chopped almonds.
Prepare the shortcrust pastry: Work the flour with the butter, add the sugar, the egg, the yolk, and the vanillin. Knead until you get a smooth and compact dough.
Wrap the dough in plastic wrap and place it in the fridge for 15 minutes.
Roll out the dough into a disk about 1/2 cm thick, place it in a buttered 26 cm tart pan.
Fill with the prepared cream and use the leftover dough to cut strips to form a lattice on top of the cream, sealing them well.
Bake in a preheated oven at 180°C for about 30 minutes, checking the browning.
Let cool and decorate with powdered sugar.
Saucepan
Tart pan
Italia, Sicilia
| Energy (kcal) | 311.59 |
| Carbohydrates (g) | 20.59 |
| of which Sugars (g) | 17.59 |
| Fat (g) | 21.97 |
| of which Saturates (g) | 6.53 |
| Protein (g) | 7.53 |
| Fiber (g) | 3.35 |
| Sale (g) | 0.02 |
