Frangipane custard tart

Method
Prep:15min  ›  Cook:35min  ›  Ready in:50min 

To make custard:

1. In a bowl whisk together 2 egg yolks, cornflour, 2 tablespoons icing sugar and vanilla sugar.
2. In a saucepan bring milk to the boil, then gradually stir in egg yolk mixture. Reduce heat to low and let thicken, without stirring. Stir in 1 knob butter and remove from heat; let cool, stirring occasionally to prevent 'skin' forming on the surface.

To make almond cream:

3. Combine 100g butter and 80g icing sugar in a food processor and mix until smooth.
4. Add ground almonds, egg and rum and whisk or beat with hand mixer until everything is well blended. Finally, stir custard into almond cream and mix together to make frangipane mixture.
5. Preheat oven to 180 C / Gas 6. Grease a (23cm) round ceramic or metal tin and put a puff pastry round on the bottom. Spread the frangipane on top and then plant a bean (any dried bean will do!). Cover with second puff pastry round and squeeze or press edges together to seal in frangipane mixture.
6. Brush top with egg yolk and bake in preheated oven for about 35 minutes. Serve cold or warm.