For the shortcrust pastry:
Sift the flour and salt into a bowl.
Add the cold, diced butter and quickly work with your hands until you have a sandy mixture.
Add the icing sugar, egg and lemon zest (if necessary) and quickly knead the dough into a ball.
Wrap the dough in cling film and refrigerate for at least 30 minutes to rest.
For the custard:
Pour the milk into a saucepan and bring to the boil with the vanilla and lemon zest (if using). Remove from the heat and leave to infuse for a few minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and mix well.
Remove the vanilla and lemon zest from the hot milk. Gradually pour the hot milk into the beaten egg yolks, stirring constantly to prevent the eggs from burning.
Pour the mixture into the pan and cook over medium heat, stirring constantly, until the custard thickens and reaches the desired consistency.
Transfer the custard to a bowl and cover with cling film to prevent a skin from forming. Leave to cool completely.
Assembly and cooking:
Preheat the oven to 180°C (approx. 350°F).
Remove the shortcrust pastry from the fridge and roll it out on a floured surface to about ½ cm thick.
Line a pie tin with the shortcrust pastry and prick with a fork. Cover with baking paper and top with dried pulses or baking weights to stop the pasta from swelling during cooking.
Bake in the oven for about 15-20 minutes or until the base is golden brown.
Once baked, set the pastry aside to cool.
Fill the base of the pie with the cold custard and smooth the surface.
Garnish with fresh fruit, grated chocolate or other decoration of your choice.
Refrigerate for at least an hour before serving to allow the cream to harden slightly.
Cut into slices and serve the custard tart.
This cream tart is a classic and delicious dessert that is sure to please everyone. Enjoy your meal!
