For a nut-free version, omit the pine nuts and decorate the tart with a lattice pattern. You can also sprinkle with powdered sugar for added crunch. For a lighter filling, replace half of the custard with whipped cream folded into the cooled pastry cream.
For a festive touch, decorate the tart with edible flowers or candied citrus peel. You can also experiment with different extracts: almond or orange are great substitutes for vanilla. The possibilities are endless, making this recipe a creative playground.
Advice
To avoid a soggy crust, blind bake the base for 10 minutes before adding the custard. If you don’t have cornstarch, you can use flour as a thickener, but the texture may be slightly denser.
For an extra shiny finish, brush the top crust with an egg wash before baking.
If your pastry cream curdles, don’t panic! Blend it briefly with an immersion blender to smooth it out. When rolling out the pastry, work it quickly to keep it chilled; if it becomes too soft, refrigerate it before continuing. For even baking, turn the tart halfway through.
For optimal puff pastry, make sure all ingredients are cold and handle the dough as little as possible.
If the edges brown too quickly, cover them with aluminum foil. Let the tart cool completely before cutting to ensure clean cuts and a well-set pastry cream.
Storage
Store leftover pie in the refrigerator, covered, for up to 3 days. The flavors will blend harmoniously overnight, making it even more delicious the next day.
To freeze, wrap individual slices tightly in plastic wrap and aluminum foil; they will keep for up to one month.
For best reheating, thaw frozen slices in the refrigerator overnight. Reheat them briefly in a low oven (150°C/300°F) for 10 minutes if desired, but they are just as delicious cold. Avoid microwaves, as this may soften the pastry.
If you prepare the tart in advance, you can refrigerate it for up to 24 hours before baking. The custard can also be prepared 2 days in advance; simply keep it covered in the refrigerator until ready to use.
Conclusion:
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