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alcoholic fruit tart with eggplant


To the pastry: 250g flour

• 
  
• 120gr butter 70g sugar 1 egg
• 1 teaspoon of vanilla extract grated rind of one lemon
  

For the custard:

• 4 egg yolks
• 8ogr
• sugar 30g starch
  
• 450ml milk 1 small vial of vanilla or a teaspoon of vanilla extract
  

Prepare pastry: Sift flour with

vanillin, place it in a fountain, the center put the butter, sugar, egg yolk and grated rind of lemon. Knead all ingredients quickly, without working the dough too long. Form a ball and wrap in a sheet of plastic wrap, place it in the least cold of the refrigerator and allow to rest for half an hour.

Prepare custard:

Boil the milk with the little bottle of vanilla. Working with the whip (by hand or electrical) the egg yolks and sugar (if using more palpable), add the sieved starch and mix together at this point the milk and continue to mescolare.Riportare over the heat continuing to stir to prevent grumi.Togliere from heat and let cool.

After the half hour, remove the dough pastry from the fridge, butter a baking dish and spread, prick with a fork and put a sheet of parchment paper and sprinkle with beans (This is to prevent swelling during cooking).

Bake for about half an hour at 170 ° -180 °. Once ready allow to cool, then spread on a layer of pastry cream and then garnish with sliced \u200b\u200bfruit and fish glue.

Place the tart in the fridge for a couple of hours before serving.