Name: Double-Crusted Custard Tart (Inchusa de Leche)
Yield: Serves 8
Cuisine: Spain
Ingredients: 1 cup margarine or unsalted butter, chilled and cut into thin slices; ½ teaspoon vanilla extract; 1 egg, lightly beaten; ¼ cup sugar; 3 cups all-purpose flour; Grated zest of 1 lemon; ½ teaspoon salt; ¼ cup butter, cut into thin slices; 1 egg yolk, lightly beaten; ⅓ cup sugar; 1 teaspoon vanilla extract; 1 tablespoon cornstarch; 2 cups milk; 1 tablespoon ice water, if needed; 4 egg yolks

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Suzy David has two versions of this delicate tart in The Sephardic Kosher Kitchen. The word inchusa refers to a tart, sometimes with a single crust, sometimes with a double crust. Given the changeable nature of recipe names, I was not surprised to find encusa, used for a spinach gratin. One bite of this tart, however, and you will know that this is a classic Spanish dessert. Lacking a shallow tart pan you may use a 9-inch pie pan. In that case, you may not need all of t

Ingredients

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Ingredients

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