Papaya Tart

Ingredients

• 2 1/2 cups all-purpose flour
• 200 g butter
• 2 tablespoons powdered sugar
• A pinch of salt
• A pinch of vanilla powder or a few drops of liquid vanilla, whichever you have
• 1 egg
• Pastry cream (crème pâtissière) ingredients:
• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 cup milk
• 2 eggs
• Zest of 1 lemon
• Vanilla
• Pastry cream method:
• This super-easy papaya tart recipe is brought to you by Shou Tabkhin Al-Youm kitchen:
• For more delicious Eastern desserts click the link: Easy cheese pastry dessert
• Maamoul date cookies are always in demand — here's an easy method to make them: Easy method for date maamoul

Method

1. Place the flour and all dry ingredients in a bowl.
2. Add the butter and mix with your fingertips or a spoon until the ingredients are well combined.
3. Add the egg — you can use only the yolk if you prefer — and mix the ingredients together.
4. Add a little water (about 2 tablespoons) until the dough comes together and holds its shape.
5. Wrap the dough in food-safe plastic wrap and refrigerate for 10 minutes.
   Timers: 10 min
6. After resting, dust the work surface with flour and roll out the tart dough, then place it in the tin and prick the base with a fork so it doesn't puff up.
7. Bake the tart shell in a preheated oven for 10 minutes at 180°C (356°F).
   Timers: 10 min
8. Remove the tart shell from the oven and let it cool, then fill it with cold pastry cream (crème pâtissière).
9. Meanwhile prepare a medium-ripe papaya: peel it and slice it into thin crescent-shaped slices.
10. Arrange the papaya slices in a slightly overlapping pattern for a pretty, even appearance.
11. Chill the papaya tart in the fridge until serving.
12. Heat the milk in a saucepan until warm. In a bowl, whisk the eggs with the vanilla and sugar.
13. Whisk the eggs well, then add the cornstarch and continue mixing until smooth.
14. When the milk is hot, pour a little of the milk into the egg mixture while stirring continuously so the eggs don't curdle.
15. Return the combined mixture to the saucepan and stir over the heat, whisking well so it doesn't thicken into lumps; continue until it becomes thick, then add the lemon zest.