Torta Oranese

Ingredients
245 grams of milk
75 grams of sugar
1 vanilla pod(s)
2 + 1 egg yolk(s)
22 grams of cornmeal jam
and icing sugar for sprinkling
Preparation:
1
Bring to the boil 225 g of milk with 40 g of sugar and the broken vanilla pod.
splitting
– Whip 35 g of sugar with the egg yolks, add the cornstarch and 20 g of milk.
– Pour the first mixture and thicken.
– Strain and set aside in a cool place for at least 2 hours.
2
I used Nonna’s Treasure Puff Pastry
– form an eight-pointed star in the center of the puff pastry
– place the puff pastry on the crown tart mold
– spread the custard on the pastry
– arrange 8 apricot halves on the cream
– bring the branches of the star up to the edge of the pastry (as in the header photos).
-brush the shortcrust pastry with an egg yolk
3
– bake at 180° for 35-40 minutes
– brush the apricots with the jam of your choice to give them a
sheen
– sprinkle with icing sugar