-
Sift the flour, 30 g sugar and
baking powder above a bowl. Put the quark, oil, 2 tbsp
milk and 1 egg in the food processor until the dough comes
together into a ball . Remove and wrap this in cling film
and keep in the fridge for 1 h.
-
In the meantime, make the
custard . Put de milk and the cream in a thick bottomed
steel pan. Cut the vanilla pod in half and scrape the seeds
out with the point of a sharp knife. Add the seeds and the
split pod to the pan. Put on a moderate heat until just
below boiling point. Stir constantly with a wooden spoon.
Take out the vanilla pod and set aside.
-
Split the remaining eggs. Add
the yolks to the custard powder with 30g of the sugar in a
bowl and stir with a balloon whisk. While stirring add the
hot cream to the eggs. Return the mixture to the pan and
let it thicken to a custard on a very low heat. This can
take up to 8 mins. When the mixture has reached its
required thickness, take the pan off the heat. Pour the
mixture in a ovenproof dish and put a layer of cling film
on top to stop a crust from forming. Let cool for about 30
mins.
-
Preheat the oven to 180 °C.
Take the dough from the fridge and roll out on a lightly
floured surface to a Ø 34 cm circle using a rolling pin.
Grease the loose bottomed tin with butter and press the
dough into the mould.
-
Add the butter with the cake
flour into a bowl and work with your fingertips until it
resembles wet sand. Mix in the rest of the sugar.
Spread the cooled custard in a even layer over the dough
and sprinkle the crumbs over it.
-
Bake in the centre of the oven
until light brown and cooked through for about 30 mins .
Leave to cool on a rack and put in the fridge for about
2h. Serve cold or at room temperature. Just before serving
sprinkle with icing sugar.
DAILY
DINNERS 
