Kremšnita

Method

Make the pastry by rubbing 125g butter into 250g flour with 5g salt until breadcrumbs form, then mix in 100ml cold water until a dough comes together. Chill for 30 minutes, then roll out and bake at 200°C for 15-20 minutes until golden. Heat 500ml milk gently. Whisk 6 egg yolks with 100g caster sugar until pale, then fold in 40g cornflour. Pour warm milk over the mixture whilst stirring constantly, then return to the pan and cook over medium heat for 5-7 minutes, stirring frequently until thickened. Stir in 10ml vanilla extract and cool slightly, then spread over the pastry base. Whip 300ml double cream to soft peaks with 30g icing sugar and spread evenly over the custard. Chill for at least 4 hours before serving. Dust with additional icing sugar if desired.