Lactose-Free Custard Tart

Name: Lactose-Free Custard Tart
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 1 sheet refrigerated pie crust; 1 2/3 cups lactose-free milk or rice milk (400 ml); 1/2 cup sugar (100 grams); 4 egg yolks; 1/3 cup cornstarch (or Maizena) (40 grams); Limoncello, to taste; Lemon zest, to taste

Grace @grace1995

An easy-to-make, delicious dessert loved by both kids and adults. The custard is lactose-free, making it lighter and easier to digest.

Grace @grace1995

An easy-to-make, delicious dessert loved by both kids and adults. The custard is lactose-free, making it lighter and easier to digest.

Saved

Ingredients

50 minutes

Serves 4 servings

1 sheetrefrigerated pie crust
1 2/3 cupslactose-free milk or rice milk (400 ml)
1/2 cupsugar (100 grams)
4egg yolks
1/3 cupcornstarch (or Maizena) (40 grams)
Limoncello, to taste
Lemon zest, to taste

Saved

Steps

50 minutes

1

Heat the milk in a small saucepan with the lemon zest and a splash of limoncello. Bring to a boil, then turn off the heat after a few minutes.
2

Separate the egg yolks from the whites. In a bowl, beat the yolks with the sugar until the mixture is smooth and pale.
3

Add the cornstarch and continue mixing.
4

Pour in the hot milk and mix well.
5

Pour the mixture back into a saucepan and cook over medium heat, stirring constantly to prevent lumps. Cook until the custard thickens.
6

Cover the custard with plastic wrap, pressing it directly onto the surface.
7

Preheat a convection oven to 350°F (180°C).
8

Grease a 8-inch (20 cm) tart pan or pie dish.
9

Remove the pie crust from the fridge and line the pan with it.
10

Prick the bottom with a fork and pour in the custard. Smooth the surface with a spatula and trim any excess crust.
11

Use the remaining crust to create the classic lattice strips on top of the tart.
12

Bake for 20 minutes at 350°F (180°C).
13

Remove from the oven and let cool.