Ingredients
Shortbread dough
225 g Echiré butter
120 g caster sugar
3 g fine salt
15 g inverted sugar
1 vanilla pod
315g T55 flour
45 g rye flour
7,5 g baking powder
Apparatus
525 g Echiré semi-skimmed milk
112 g caster sugar
3 vanilla pods
120 g egg yolks
45g cornstarch
150 g UHT cream 35%
65 g Echiré semi-salted butter
Vanilla Flan
Shortbread dough
– Make a soft softened butter then add the caster sugar and the inverted sugar
– Add the rest of the products
– Spread between two sheets to 3 mm thick and store in the refrigerator
– Line 6 cm circles with butter and brown sugar and place in the freezer.
Apparatus
– Heat the milk, scraped vanilla and 1/3 of the sugar
– Mix the yolks, the remaining sugar and add the cornstarch
– Bring the milk to the boil and pour over the mixture
– Return the mixture to cook, whisking for 1 minute.
– Off the heat, stir in the butter and cream
Pour the mixture into the frozen raw tart bases up to 1 cm from the top edge.
Bake for 30 minutes at 165°C
Recipe credit: Antony TERRONE