Here's a recipe for a crustless custard tart, perfect for those looking for lighter options. It's also creamy and smooth, with a hint of vanilla, and easy to make for a light snack! It's also suitable for Passover!
Ingredients :
750 ml of skimmed milk
3 eggs
70g of Stevia powdered sugar
100g of cornstarch
1 vanilla bean or 2 tablespoons of vanilla extract
Preparation :
Cut the vanilla pod in half and then scrape out the seeds.
In a saucepan, combine the milk, vanilla pod and seeds, then bring to a boil.
In a bowl, beat the eggs with the sweetener, then add the cornflour.
Pour the boiling milk over the egg mixture and then whisk with an electric mixer. If the mixture thickens on its own in the mixer, there's no need to thicken it again in a saucepan. If it doesn't, return the mixture to the saucepan and heat over low heat, stirring constantly, until thickened. The mixture should remain smooth and not a thick, lumpy paste!
Pour the mixture into a baking tin lined with parchment paper and bake for 35 to 40 minutes at 180°C.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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