Crispy Cornflake Tart

Name: Crispy Cornflake Tart
Yield: 12
Ingredients: Dough; 3 cups of wheat flour; 1 tablespoon of yeast; 1 egg; 1 cup of grated carrot; 100g of butter; 1 cup of chopped nuts; Filling; 1 can of condensed milk; 2 tablespoons of cornstarch dissolved in milk; 2 cups of milk; 2 egg yolks; 2 tablespoons of butter; 1 can of cream without serum

1
Dough
2
3 cups of wheat flour
3
1 tablespoon of yeast
4
1 egg
5
1 cup of grated carrot
6
100g of butter
7
1 cup of chopped nuts
8
Filling
9
1 can of condensed milk
10
2 tablespoons of cornstarch dissolved in milk
11
2 cups of milk
12
2 egg yolks
13
2 tablespoons of butter
14
1 can of cream without serum

Ingredients

1
Dough
2
3 cups of wheat flour
3
1 tablespoon of yeast
4
1 egg
5
1 cup of grated carrot
6
100g of butter
7
1 cup of chopped nuts
8
Filling
9
1 can of condensed milk
10
2 tablespoons of cornstarch dissolved in milk
11
2 cups of milk
12
2 egg yolks
13
2 tablespoons of butter
14
1 can of cream without serum

Directions

1
Filling
2
In a saucepan, combine the condensed milk, cornstarch dissolved in milk, egg yolks, and butter
3
Bring to a simmer, whisking constantly, until thickened
4
Remove from heat and stir in the cream
5
Let cool
6
Dough
7
In a bowl, combine the wheat flour, yeast, egg, grated carrot, and butter
8
Mix well to form a cornflake mixture
9
Reserve 1/2 cup of the mixture and use the rest to line the bottom and sides of a 24cm diameter cake pan with a removable bottom
10
Add the chopped nuts to the reserved cornflake mixture
11
Place the filling over the dough, followed by the nut-crusted cornflakes
12
Bake in a preheated oven at 220°C until golden brown
13
Let cool, then refrigerate until serving.