Cajun Custard Tart

Ingredients for 1 servings:

• 50 g fat, soft vegetable fat
• 90 g sugar
• 1 egg(s)
• 2 tbsp milk
• 2 tsp vanilla extract
• 1 tsp baking powder
• 190 g flour, wheat flour
• 2 egg yolks
• 90 g sugar
• 3 tbsp cornstarch
• 1 tsp ground ginger
• 2 tbsp milk, cold
• ½ liter milk, hot
• 30 g butter, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Cajun-style egg custard pie

For the dough, mix the vegetable shortening and sugar in a large bowl until smooth. First mix in the egg, then the milk and vanilla extract. Stir in the baking powder and enough flour to form a stiff dough. Refrigerate for 4 hours. For the filling, beat the egg yolks and sugar until frothy. Mix the cornflour, ginger and cold milk in a bowl and stir into the egg and sugar mixture. Stir in the hot milk. Place in a pot of boiling water and heat the mixture for about 30 minutes, stirring constantly, until it sticks to a spoon. Mix in the butter a little at a time, then the vanilla extract. Let the cream cool, cover with wax paper and refrigerate. Preheat the oven to 200° C. Roll out three-quarters of the dough into a large, round sheet. Line a pie dish with it, leaving about 1 cm of dough overhanging (it will tear easily). Pour in the egg cream. Roll out the remaining pastry into a lid and cover the cream with it. Gently press the lid down with a spoon. Fold the overhanging edge of the pastry case inward and press down lightly with a fork. Bake the pie for 25-30 minutes until golden brown.