Preparation Recipe Cake with Portuguese Cream

• Prepare the shortcrust pastry by mixing flour and sugar together on the work surface or in a bowl.

  Now add the softened butter at room temperature.

• Also add the whole egg and the yolk and mix well, kneading all the ingredients.

  Wrap the shortcrust pastry dough with cling film and put it in the refrigerator for about an hour (I left it overnight).

• FOR THE CUSTARD 

  For the custard dissolve the cornstarch (or potato starch if you prefer) in a bowl with the milk.

  Add the yolks to 1/2 cup of sugar, mixing everything well.

  Now add the milk-starch mixture and the cinnamon.

• Place over moderate heat and keep stirring until the custard thickens well.

  Once cooked (it will take about 10 minutes), cover with cling film in contact and let it cool completely. 

• FOR THE PORTUGUESE CREAM 

  Peel, chop two apples and cook them (for about 10 minutes in a pan) with the remaining sugar (60 grams), lemon juice, and cinnamon powder to taste.

  Let them dry well, blend them, and add them to the custard which is now cold. Beat the two egg whites and as they start to foam, add the powdered sugar as if making meringues.

• Also add the foamy egg whites to the custard with the apples and proceed to assemble all the preparations for the tart with Portuguese cream.

• Roll out the shortcrust pastry and place it in the pan lined with parchment paper. Pour the corrected custard with apples and “meringue”.

  Now place the slices of remaining apple sprinkled with lemon juice on top to prevent the fruit from turning brown.

• FOR BAKING Bake the tart with Portuguese cream in a preheated oven at 350°F for about 45 minutes. Let it cool completely and… enjoy your tart with Portuguese cream!!

  Annalisa