Tarte tropézienne

Name: Tarte tropézienne
Cuisine: French
Ingredients: 50 g/2 oz chopped almonds; 1 tablespoon butter; 1 tablespoon cornflour; ½ teaspoon powdered cinnamon; Kirsch; 75 g/3 oz plain flour; 100 g/4 oz butter; 2 tablespoons plain flour; 25 g/1 oz cornflour; 2 tablespoons softened butter; 25 g/1 oz plain flour; 50 g/2 oz caster sugar; icing sugar; grated rind of ½ lemon; 425 ml/¾ pint milk; 1 5 cm/2-inch piece of vanilla pod, split; 5 egg yolks; 4 eggs; 100 g/4 oz caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

For The Cake

4 eggs
100 g/4 oz caster sugar

Europe
France
Provence
Pie
Vegetarian

Method

Pre-heat the oven to 180°C/350°F/Mark 4.

To Make the Crème Pastissere

Pour the milk into a medium-sized pan and add the vanilla pod, split to give out maximum flavour. Bring to boiling point over a low heat. Cover the pan and set aside to i