1/2 kg of wheat flour
2 tablespoons of sugar
2 egg yolks
1 tablespoon of salt
2 teaspoons of oil
1 cup of warm water
3 tablespoons of active dry yeast
Cream:
6 egg yolks
2 cups of sugar
150g of butter or margarine
2 tablespoons of wheat flour
2 tablespoons of cornstarch
1 liter of milk
vanilla to taste
1/2 kg of wheat flour
2 tablespoons of sugar
2 egg yolks
1 tablespoon of salt
2 teaspoons of oil
1 cup of warm water
3 tablespoons of active dry yeast
Cream:
6 egg yolks
2 cups of sugar
150g of butter or margarine
2 tablespoons of wheat flour
2 tablespoons of cornstarch
1 liter of milk
vanilla to taste
Sift the flour into a bowl and make a hole in the center
Add the sugar, egg yolks, salt, oil, yeast, and warm water
Knead well and add more flour as needed until it forms a smooth dough
Form 20 balls and let them rest for 10 minutes
Roll out each ball into a thin sheet and place each one in a greased 27cm diameter tart pan, spacing them evenly
Bake the tarts one by one in a hot oven until golden brown
We will have 20 tart shells
Cream:Beta the egg yolks, sugar, and butter well
Add the flour and cornstarch sifted together
Boil 1 liter of milk with vanilla
After boiling the milk, remove from heat and add the dough to the warm milk, whisking well until thickened
Assembly:
Assemble the cake by placing a layer of baked tart shell and a layer of cream alternately
Finish with a layer of cream
If desired, top with whipped cream
The cake should be served the next day, refrigerate.
