Step-by-step recipe with a photo of a shortcrust pastry pie with custard and walnuts at home. Treats for a festive and everyday table. Video recipe.
Shortcrust pastry tart with custard and walnuts - delicious homemade baked goods. This is not sugary, moderately sweet, with a pleasant crunchy nutty and delicate creamy filling. It can be baked both for home tea drinking and for a small family celebration.
If you have baked shortcrust pastry products at least once, then you will cope with this recipe without problems. Well, if this is the first experience, then follow the recipe and you will succeed perfectly. The product is prepared enough from simple and affordable products, so it will be within the power of young and novice housewives. The cake is simple and practical.
Custard cream is used for the recipe, but, in principle, you can use sour cream, it will also make a good cake. The dough is prepared in butter, which can be replaced with margarine. Also eggs or a few tablespoons of sour cream are often added to the shortbread dough. Instead of walnuts, any other types are perfect, such as hazelnuts, almonds, cashews, etc. Nuts can be dried on a baking sheet or frying pan, or used without prior heat treatment.
See also what you can bake from shortcrust pastry.
- Caloric content per 100 g - 525 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Butter - 200 g
- Walnuts - 50 g
- Eggs - 3 pcs.
- Flour - 250 g per dough and 2 tbsp. without a slide in cream
- Salt - a pinch
- Vanilla sugar - 0.25 tsp
- Sugar - 100 g
- Milk - 600 ml
Step-by-step preparation of shortcrust pastry pie with custard and walnuts, recipe with photo:
1. Cut the butter into medium-sized chunks and place in a food processor bowl with an appropriate kneading tool. Take chilled butter from the refrigerator for the recipe. It should not be frozen or at room temperature. You can replace it with margarine.
2. Add a pinch of salt to the butter and finely sieve flour to enrich it with oxygen.
3. Knead an elastic dough so that it does not stick to your hands. If you don't have a food processor, knead the dough with your hands. But do it quickly because shortbread dough does not like prolonged contact with heat.
4. Remove the dough from the food processor, wrap it around with your hands and form into a ball. Place it in a plastic bag and refrigerate for half an hour or freezer for 15 minutes. Although the dough can be kept in the refrigerator for up to 3 days, the freezer for up to 3 months. This allows you to prepare it in advance.
5. While the dough is cooling, prepare the cream. Pour eggs and sugar into a saucepan with a thick bottom.
6. Use a mixer to beat eggs and sugar until fluffy lemon-colored foam.
7. Add flour, sifted through a fine sieve to the egg mass, so that it does not form lumps in the cream, and mix well with a mixer.
8. Pour milk into a saucepan with beaten eggs and stir. Place the saucepan on the stove over low heat. Brew the cream, stirring constantly to avoid clumping. When the mass begins to thicken and the first bubbles appear on the surface, remove the pan from the heat. At the same time, keep stirring the cream for another 5 minutes. it is hot and there is still a risk of lump formation. Pour vanilla sugar into the finished cream and stir to dissolve. Leave the cream to cool to room temperature and then put it in the refrigerator. In the refrigerator, the cream can be stored for up to 3 days, which, like the dough, allows it to be prepared in advance.
9. Line a baking dish with parchment paper.
10. Divide the chilled dough into 2 parts, where one should be 2 times larger than the second. Grate most of the dough on a coarse grater or twist through a meat grinder.
11. Place the dough shavings in a baking dish, spreading evenly over the entire bottom of the container.
12. Spread a layer of custard on top of the dough.
13. Pierce the walnuts in a clean, dry skillet and place on the cream.
14. Grate the remaining dough and sprinkle on the filling.
15. Send the shortcrust pastry pie with custard and walnuts to bake in a preheated oven to 180 degrees for 45 minutes until golden brown. Cool the finished product and serve with fresh tea or coffee.
See also the video recipe on how to make a delicious shortbread meringue cake with custard.
