Shortcrust with Madagascar Vanilla Cream and Pineapple
This blissful Madagascar vanilla cream makes the perfect filling for your Pidy tartlets this Summer. Simple but oh so delicious, enjoy this paradise recipe!
Pidy shortcrust tart 22cm
1 cup of milk
1 Madagascar vanilla pod
3 egg yolks
1/4 cup of sugar
2 tbsp of rum
1 gelatin leaf
½ cup of butter
1 tbsp of cornstarch
Cut the pineapple into large cubes, melt a bit of butter and flambé with rum.
Heat the milk together with the vanilla and let it infuse for 15 minutes.
Mix the egg yolks with the sugar and cornstarch until you obtain a creamy mixture.
Add the milk and bring to the boil, keep whisking.
Spread the mixture over the pie crust and top with the pineapple pieces.
Finish with some icing sugar.
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