Today we prepare a delicious Crumbled Pie, a dessert with a very crumbly shortcrust pastry base and creamy custard filling.
A delicious dessert that’s also beautiful to look at! My house smells fantastic, it’s hard to wait until tomorrow!
The recipe for this tart is very simple to make, just prepare the custard and the shortcrust pastry in advance, which should be crumbly and not compact.
If you’re looking for a simple, delicious, and delicate dessert, I suggest trying my exquisite crumbled tart with lemon custard.
You can also be tempted by a delicious layer of chocolate or a rich layer of jam; let your imagination run wild.
The preparation is very simple, a fresh and fragrant tart that disappears quickly.
It is then baked in the oven; the result is a very fragrant dessert that improves if consumed the next day.
Yet the final result is truly remarkable, try it to believe it.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Electric oven, Stove, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 325.15 (Kcal)
- Carbohydrates 49.86 (g) of which sugars 27.98 (g)
- Proteins 7.38 (g)
- Fat 11.92 (g) of which saturated 7.27 (g)of which unsaturated 4.46 (g)
- Fibers 0.72 (g)
- Sodium 142.86 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Crumbled Pie with Custard
- 2 cups all-purpose flour
- 1 egg (room temperature)
- 7 tbsps butter (or 80 ml sunflower or corn oil)
- 1 lemon (zest from an organic lemon)
- 1/2 cup sugar
- 1/2 tsp baking powder
- to taste powdered sugar (for dusting the cake at the end)
- 1 pinch salt
- 2 eggs (whole eggs)
- 1/2 cup all-purpose flour (or cornstarch)
- 2 cups milk
- 1/2 cup sugar
- lemon (zest from an organic lemon)
Tools
- Springform Pan
- Bowl
- Small Pot
- Whisk
- Parchment Paper
Steps for Crumbled Pie with Custard
Pour the milk into a saucepan, then bring it to a boil with the whole lemon peel, being careful to remove only the yellow part.
(I used lemon peel, but a vanilla bean or a tablespoon of vanilla extract works just as well).
In a separate small pot, beat the eggs with sugar. (Whole eggs including both yolk and white).
Then add the flour, stir with the whisk to remove any lumps.
(If you prefer, you can replace the flour with cornstarch).
Temper the mixture with a little milk poured in a thin stream, being careful to use a strainer so that the lemon peel does not end up in the custard. Once all the milk is added, return to moderate heat.
Return to the heat and, always stirring, you will see that the custard thickens in seconds.
Turn off the heat and cover the quick custard with plastic wrap placed touching the surface.
Before using, let it cool very well.
For the shortcrust pastry, mix in a bowl the flour, sugar, lemon zest, and baking powder, add the butter and knead until you get a sandy texture.
Finally, add the whole egg and knead quickly to obtain a mixture that is always crumbly and not compact.
Preheat the oven to 350°F. (Static oven).
Line a 9-inch cake pan with parchment paper or butter and flour it.
Spread the shortcrust crumbs on the bottom. Creating a border on the sides.
Add the custard filling and cover with the remaining crust, creating a crumbled effect.
Bake the crumbled pie in the preheated static oven at 350°F for about 30/35 minutes.
(For air fryer cooking, see the tips below).
Once baked and cooled, place the cake on a serving plate and dust with powdered sugar.
Bon appétit.
Tips
When you knead the shortcrust pastry, I recommend working it as little as possible with your hands: this way you won’t risk activating the gluten present in the flour too much.
To flavor the crumbled pie, I used organic lemons; alternatively, you can use vanilla to add to both the base and the cream. It keeps for up to 3 days, better in the fridge.
Air fryer cooking
Place the pan in the air fryer basket and cook for 30 minutes at 320°F. Once cooking is complete, let it cool before enjoying the crumbled pie.
Tips:
As always, we remind you that cooking times may vary depending on the model of air fryer you have available. For this reason, you will need to check the cooking and, if necessary, let the cake cook a few minutes longer.
If you liked this recipe, please click on many stars, thank you very much.
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or on my page: https://www.facebook.com/gustoamoreefantasie
or on my page: https://www.facebook.com/gustoamoreefantasie
FAQ (Frequently Asked Questions)
Can I bake the tart in a fan oven?
Bake the crumbled pie in a fan oven at 320°F for about 35 minutes. When the cake is done, take it out of the oven and let it cool completely.
