Egg Custard Tart (Torta de Claras)

Name: Egg Custard Tart (Torta de Claras)
Ingredients: Pastry Dough; 3 eggs; 3 tablespoons of cornstarch; 3 tablespoons of wheat flour; Custard Filling; 1 1/2 cup water; 2 cups of cornstarch; 12 egg whites; 5 cups of confectioner's sugar; 1 envelope of unflavored and colorless gelatin; Poppy seeds for dusting

1
Pastry Dough
2
3 eggs
3
3 tablespoons of cornstarch
4
3 tablespoons of wheat flour
5
Custard Filling
6
1 1/2 cup water
7
2 cups of cornstarch
8
12 egg whites
9
5 cups of confectioner's sugar
10
1 envelope of unflavored and colorless gelatin
11
Poppy seeds for dusting

Ingredients

1
Pastry Dough
2
3 eggs
3
3 tablespoons of cornstarch
4
3 tablespoons of wheat flour
5
Custard Filling
6
1 1/2 cup water
7
2 cups of cornstarch
8
12 egg whites
9
5 cups of confectioner's sugar
10
1 envelope of unflavored and colorless gelatin
11
Poppy seeds for dusting

Directions

1
Beat the eggs with the cornstarch and flour to form a homogeneous mass
2
Line a rectangular baking dish with parchment paper, pour in the dough and bake in a medium oven for 20 minutes. Reserve
3
Cook the water and cornstarch to form a thick paste, remove from heat and let cool slightly
4
Beat the egg whites until fluffy and gradually add the confectioner's sugar
5
Without stopping, pour in the custard filling and beat for another minute or two
6
Prepare the gelatin according to the packaging instructions and mix with the egg white mixture
7
Remove the paper from the cake, spread with the egg white mixture, and refrigerate for 4 hours
8
When serving, cut into squares and dust with poppy seeds.