Simple shortbread cake with custard and zest for tea: an elementary recipe from Olha Matvii

Shortcrust pastry is an ideal product for making cookies, delicious pies, tarts, and cakes with various fillings. It's worth noting that it always turns out well and in just 10 minutes.

Cook Olha Matvii shared a recipe for a delicious shortcrust pie with custard on her YouTube channel (to watch the video, scroll to the end).

Ingredients:

• Flour – 350-400 g

• Butter – 200 g

• Vanilla sugar – 1.5 tsp.
• Egg yolks – 4 pcs.
• Salt – a pinch

For the cream:

• Milk – 800 ml

• Cream 33% – 200 ml
• Lemon – 1 pc.
• Powdered sugar – 250 g

• Potato starch – 40 g
• Egg yolks – 8 pcs.

• Sugar – 130 g

Method of preparation:

1. Mix the flour, sugar, salt, and vanilla with the butter and grind into crumbs, add the egg yolks, and mix. Roll the mixture into a ball and refrigerate for 30 minutes.

2. Cream: Pour the cream and milk into a tall frying pan, add the zest, and heat the mixture to 90 C.

3. Separately, mix the powdered sugar with vanilla and starch. Then add the egg yolks.

4. Pour the rest of the powdered sugar and the egg yolks into the hot milk, stir constantly, and cook over low heat until thickened and then the cream should boil for another 2 minutes.

5. Divide the dough and spread most of it on the bottom and sides of the mold, bake the dough until tender  – 30-40 minutes.

6. Spread the prepared cream on top of the pie and gently spread it over the dough.

7. Whip the whites with the powdered sugar until peaks and put the finished cream on top of the custard, spread, sprinkle with zest on top, and put the cake into the refrigerator to set well.

It is worth noting that the pie can also be decorated with any berries.