Shortcrust pastry with pudding and peaches

On top:

  • 4 egg whites
  • A pinch of salt

Preparation step by step:

1. Shortcrust pastry:

  1. In a large bowl, combine flour, sugar and baking powder.
  2. Add the egg yolks, oil, and cream. Quickly knead the dough until combined.
  3. Divide the dough into two parts: 2/3 and 1/3. Wrap each part in plastic wrap and refrigerate for about 30 minutes.

2. Preparing the base:

  1. Place the larger portion of the dough on a 23x34cm baking sheet lined with baking paper. Spread evenly.
  2. Bake the base in an oven preheated to 180°C for 10 minutes.

3. Cooking the pudding:

  1. Boil the milk in a pot and mix the custard powder in a small amount of cold milk.
  2. Add the mixture to the boiling milk, stirring constantly until the pudding thickens. Remove from the heat.

4. Adding the filling:

 

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