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Shortcrust with Madagascar Vanilla Custard and Pineapple


This blissful Madagascar vanilla custard makes the perfect filling for your Pidy tartlets this Summer. Simple but oh so delicious, enjoy this paradise recipe!

Ingredients

1 Pineapple

Pidy shortcrust tart 22cm

200ml milk

1 Madagascar vanilla pod

60g egg yolks

50g sugar

5cl rum

1 gelatin leaf

70g butter

15g cornstarch

Method

Servings: 4

  1. Cut the pineapple into large cubes, melt a bit of butter and flambé with rum.
  2. Heat the milk together with the vanilla and let it infuse for 15 minutes.
  3. Mix the egg yolks with the sugar and cornstarch until you obtain a creamy mixture. Then add  the milk and bring to the boil, keep whisking.
  4. Spread the mixture over the pie crust and top with the pineapple pieces.
  5. Finish with some icing sugar.

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