Ingredients
For crust
2 cups flour1/2 teaspoon baking powder100 grams butter2 tablespoon greek yogurt3/4 cup granulated sugarCustard2 cups whole milk1/2 cup of sugar1/2 cup cornstarch dissolved in cold water3 yolks1 teaspoon vanilla extract
Raspberry sauce
400 grams of fresh or frozen raspberries3 spoonfuls of sugar1/2 cup raspberry jam1 tablespoon constarch dissolved in cold water
Method
For crust
You can use a processor machine or make by hand.Pulse 2 or 3 times until uniform crumbs form. Make a ball and refrigerate by 10 minutes.After this pat mixture onto bottom of a round cake pan ( a pan of 22 or 24 cm or 10 inch)Bake by 20 minutes and remove from oven. Set aside.
For custard
For make custard put the milk and sugar in a pot and bring to a boil over medium heat and gradually add the cornstarch dissolved in cold water.Reduce the heat and stir until it starts to thicken. Remove and incorporate the yolks and also add the vanilla. Stir well.Bring the pot to low heat for about two minutes then remove and let cool.Pour this pastry cream over pre-set dough. Let it cool a little and refrigerate about 20 minutes, and then add the raspberry sauce. Over the custard.
Raspberry sauce
Put a small saucepan over low heat add the raspberries
The sugar, the marmalade and the cornstarch dissolved in water, stir gently with a wooden spoon until this thick and with this sauce covered the pastry cream. Bring to cool about 30 minutes before serving.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
