Liers Vlaaike with a Twist

Ingredients

• For the crust: For the crust:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the custard filling: For the custard filling:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 egg yolks 4 egg yolks
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 40g (⅓ cup) cornstarch 40g (⅓ cup) cornstarch
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the raspberry jam layer: For the raspberry jam layer:
• 200g (1 cup) raspberry jam 200g (1 cup) raspberry jam

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, cold butter, and sugar. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Add the egg yolk and vanilla extract to the mixture. Mix until the dough comes together.
4. 4.
   Press the dough into a greased tart pan, covering the bottom and sides evenly. Prick the bottom with a fork.
5. 5.
   Bake the crust in the preheated oven for 15 minutes, or until golden brown. Remove from the oven and let it cool.
6. 6.
   In a saucepan, heat the milk over medium heat until it starts to simmer.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until well combined.
8. 8.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
10. 10.
    Remove from heat and let the custard cool slightly.
11. 11.
    Spread the raspberry jam evenly over the cooled crust.
12. 12.
    Pour the custard over the raspberry jam layer, smoothing it out with a spatula.
13. 13.
    Place the tart in the refrigerator and let it chill for at least 2 hours, or until set.
14. 14.
    Once chilled, remove from the tart pan and serve.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Raspberry jam — Choose a high-quality raspberry jam with a good balance of sweetness and tanginess.

Tips & Tricks

• For an extra touch of elegance, dust the finished tart with powdered sugar before serving.
• Experiment with different flavors of jam, such as strawberry or apricot, to create your own unique variations.
• Serve the Liers Vlaaike with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• To save time, you can use store-bought shortcrust pastry instead of making it from scratch.
• If you prefer a stronger vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the custard filling.

Serving advice

Serve the Liers Vlaaike at room temperature or slightly chilled. Cut it into wedges and present it on a dessert plate. Garnish with fresh raspberries or a sprig of mint for an elegant touch.

Presentation advice

To showcase the beautiful layers of the Liers Vlaaike, cut the tart into neat slices and arrange them on a serving platter. The vibrant red raspberry jam layer will create an eye-catching contrast against the golden crust and creamy custard.