Steps

• First of all, prepare the bases that will need to rest and cool.

  Pastry cream:

  Put the milk on the heat with the vanilla pod split lengthwise and warm it (do not boil it, just heat it).

  In a saucepan, whisk the eggs with a hand whisk.

  Mix the sugar well with the cornstarch and add them little by little to the eggs, always whisking; mix well until the mixture is smooth, without lumps and homogeneous.

  Remove the vanilla from the milk and add the milk little by little to the egg mixture, never stopping stirring with the whisk.

  As soon as the mixture is homogeneous, transfer it to the stove over very low heat (I also use a flame spreader) and cook, stirring continuously with the whisk, until the cream thickens and becomes nice and creamy; the cream is usually ready when bubbles appear on the surface.

  Turn off the heat, add the rum, the butter and a pinch of salt, mix well with the whisk to obtain a smooth, homogeneous mixture; cover the cream with plastic wrap directly on the surface so it doesn’t form a skin.

  Let it cool.

• Let’s also prepare the shortcrust dough:

  Mix the sugar with the sifted flour and the baking powder.

  Make a well on a pastry board and place the butter cut into small pieces in the center; work until you obtain a crumbly mixture.

  Now add the eggs, the grated lemon zest and a pinch of salt; work with your fingertips and then quickly with your hands until you form a smooth and homogeneous dough. (You can also mix with a stand mixer).

  Form a ball and place it in a clean tea towel or wrap in plastic wrap for at least 30 minutes in the fridge.

• Let’s assemble the tart:

  Once the pastry cream is cold we can prepare our tart.

  Preheat the oven to 356°F.

  Butter a removable tart pan, preferably 9.5 in, and line it with the shortcrust dough, reserving a piece to make strips for decorating the surface.

  Spread the pastry cream evenly over the dough, cover the cream with an even layer of jam and decorate the surface with the strips of dough you made from the remaining pastry.

  Bake on the middle-lower rack (the shelf just above the base) at 356°F for about 40 minutes or until nicely golden.

  Allow your jam-and-custard tart to cool well before serving.

• First, prepare the bases.

  Pastry cream (Thermomix): Put the sugar with the vanilla seeds and the lemon zest in the bowl for 20 seconds, speed 7.

  Add all the other ingredients and cook 7 minutes, 194°F, speed 4.

  Scrape down, add the rum, the butter and a pinch of salt, mix with the spatula; transfer the mixture to a ceramic or glass bowl and cover the cream with plastic wrap directly on the surface.

  Let it cool.

• Let’s also prepare the shortcrust dough (Thermomix):

  Put the flour, sugar and baking powder in the (clean) bowl: 3 seconds, speed 3.

  Add the butter: 20 sec, speed 3.

  Also add the eggs, the grated lemon zest and a pinch of salt: 20 seconds, speed 5.

  Transfer the dough to a pastry board, compact it quickly and place it

  in a clean tea towel or wrap in plastic wrap and refrigerate for 30 minutes.

  Let’s assemble the tart:

  As soon as the pastry cream is cold we can prepare our tart.

  Preheat the oven to 356°F.

  Butter a 9.5 in removable pan and line it with the dough, reserving a piece to make strips to decorate the surface.

  Spread the pastry cream evenly over the shortcrust, cover with an even layer of jam and decorate the surface with strips cut from the remaining dough.

  Bake on the middle-lower rack (the shelf just above the base) at 356°F for about 40 minutes or until golden brown.

  Let cool well before serving.

• The jam-and-custard tart is ready to be enjoyed… ENJOY YOUR DESSERT!

  Also try all my other tarts — find all recipes BY CLICKING HERE.

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