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1
Dough: Cut the cold butter in small cubes and work them with your fingers until pomace point and add the sugar.
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2
Mix well.
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3
Add the eggs one by one, and then the flour and the baking powder.
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4
Kneed it on a plain surface and make a ball.
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5
Wrapped in film paper and reserve in the fridge 24 hours.
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6
NEXT DAY: Pre-heat oven to 180C.
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7
Put a baking sheet under the cold dough and roll it until it's enough to cover the mold.
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8
Rub butter on the inside of the mold, coat it with flour and extend the dough.
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9
Put another baking paper covering the dough and fill the gap with lentils.
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10
After 20 minuts remove the lentils and the paper.
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11
Bake until golden brown.
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12
Let it cool down before removin from the mold.
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13
Custard: Bring 3/4 parts of the milk with the cinnamon and 2 stripes of the lemon skin (remove the white from inside) to boiling point.
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14
Let it cool and reserve in fridge 24 hours.
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15
NEXT DAY: Mix the cornstarch, the 1/4 of milk and the egg yolks and mix well making sure there are no lumps.
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16
Remove the cinnamon and the lelon from the milk, add the sugar and bring it to boiling point.
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17
Quovkly removr it and add it yo the yolk mic and stir rapidly until it thickens a bit.
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18
Bring the custard to boil, boil it gor 1 min.
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19
stiring all the time or the bottom will get burned.
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20
Transfer it to a deep plater/tray to cool it down.
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21
Once both are cold you may procide to fill the dough with custard.
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22
You can put some blubrrries or chopped fruit in between layers.
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23
Decorate with the fresh fruit on top.
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24
Leave in the fridge until serving it.
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25
Enjoy!
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26
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