1 shortbread roll
For the Pastry cream
3 egg yolks
40 g of cornstarch
100 g sugar
500 ml milk
1 sachet of vanilla
4 medium red apples
Prepare the pastry cream:
Pour the milk and vanilla in a saucepan
and warm up over medium heat.
In a bowl, pour the egg yolks and the sugar and whisk till the cream is soft and yellow.
Add the cornstarch and mix.
Slowly pour the milk over the egg yolk mixture and gently whisk, pour
the rest of the milk and whisk everything together to avoid lumps.
Transfer everything to the pan and cook while stirring with a wooden spoon so the dough does not stick until the cream thickens. Remove from heat and pour in a salad bowl, cover the pastry cream with a plastic wrap and let it cool.
Spread the shortbread dough in a pie dish. Prick the bottom with a fork. Refrigerate for 30 minutes.
Meanwhile, wash the apples and cut them into thin strips, sprinkle with lemon juice so that they do not turn yellow.
Preheat the oven to 180 C.
Pour the pastry cream on the dough and smooth the surface. Arrange the apple slices in a circle.
Sprinkle the surface with sugar and put some pieces of butter on the cake. Bake for 40 minutes or until the surface is golden brown and the pastry is cooked.
Remove from the oven and let cool before serving it with a scoop of ice cream!