Time: 1 ora
Difficulty: Facile

Ingredients:
380 g Special for cakes and biscuits Molino dalla Giovanna
170 g of Butter
140 g of granulated sugar
2 eggs
1 yolk
grated rind of an untreated orange
a pinch of salt
For the vanilla cream filling
800 g of fresh milk
200 g of fresh cream
7 egg yolks
270 g of sugar
90 g of Sarchio corn starch
Berry of a vanilla
For decoration
4 clumps of currant
Powdered sugar

Time1 hour
Difficoltà Facile

Proceeding
Arrange the cold butter and sugar in a bowl or planetary and work quickly; add little by little the preparation of the Molino dalla Giovanna.
At this point add the eggs, the orange peel and mix well, add the salt.
Knead until you get a homogeneous and compact mixture, once the shortcrust pastry is ready, give the shape of a low loaf, wrap in plastic wrap and place in the refrigerator for at least 2 hours (it would be ideal to let it rest a whole night).
Arrange the berry of a vanilla engraved along the entire length, in a saucepan with milk and cream and bring to about 75 inches C (on low heat are about 3-4 minutes).
Whisk the egg yolks in a bowl with the sugar; add the starch and vanilla seeds extracted from the berry previously inserted in the milk. Continue to work until you get a frothy mixture. Pour the milk into the mixture of eggs, stirring continuously with a whisk by hand, mix well.
Transfer everything back into the saucepan on the fire and bring it to the temperature of about 80 ¿C (the cream at this temperature does not stick, in terms of time corresponds to about 4 minutes on a low flame), then turn off the heat and transfer the cream in a low and wide pan; level the surface, cover with cooking film and let stand in the refrigerator for 1 hour.
At the end of the rest, place the cream in a bowl and, if it is too compact or lumpy (for cooling), pass it with the immersion blender for a few seconds or in a sieve.
Take back the shortcrust pastry and knead it a few minutes on a pastry board, roll out with a rolling pin up to the thickness of about 4-5 mm, with a pointed wheel to pierce the shortcrust pastry.
Butter and flour the tart mold and put inside the shortcrust pastry, fill its inside with the cream well distributed over the base up to the edge.
With the remaining dough, roll out the loaves and form a grid on the whole tart.
Preheat the oven to 180 ºC and bake the tart for 20-25 minutes. As soon as the surface is golden brown, remove from the oven and allow to cool on a wire rack.
Just cold, sprinkle with icing sugar and decorate with currants.