What can I tell you about this pie/tart thing?
Well, it’s from Limburg, which is known for its very-stinky cheese, André Rieu, and vlaai. Limbursge vlaai must be fully-baked, so pastries filled with a chilled, unbaked custard or mousse is not a properly Limburgse. Fillings can vary; there’s rijstevlaai (rice-pudding), kersenvlaai (cherries), kruimelvlaai (crumble on top), and appelkruimelvlaai (apple crumble). You can sort-of guess the fillings from the name: rijst (pronounce rice-t), kersen (like kirsch), kruimel (pronounce krüm-mèll, like some weird accented ‘crumble’) and appel… well, that’s obvious 😛
Limburgse kruimelvlaai has a pastry-cream filling with a crumble/streusel topping.
Streusel is a basic crumble topping with butter, sugar and flour. Leave the butter lumpy so when it melts, you have big crunches and small crunches rather than just dough.
The awesome thing about cooking with flour on the stove is that at first, the mixture just warms up while remaining liquid-y. And then, at some magical point, it thicken suddenly and, in the case of cornflour and water, goes semi-transparent.
And if the pastry cream is magical, well then the vlaai is heavenly!
1 1/2 cups milk
2 Tbs (30mL) vanilla extract
6 egg yolks
1/3 cup sugar
1/2 cup flour
1 3/4 cups flour
1/4 cup milk
1/2 tsp active, dry yeast
1 Tbs sugar
1 tsp salt
1 cup flour
1/2 cup sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Warm the milk to lukewarm. Mix in the yeast, and a pinch of sugar.
Mix the remaining sugar, salt and flour.
After the yeast has proofed for a few minutes, mix the yeast-milk with the flour mix.
Mix for a minute, and then mix in the egg.
Knead in the butter until the dough is just homogeneous.
Cover and allow to rise for 45 minutes in a warm place.
Warm the milk and vanilla to simmering. Remove from the heat.
Mix together the yolks and sugar.
Slowly pour the milk into the eggs, stirring vigorously.
Stir in the flour and then heat the entire mix over the stove, stirring, until sufficiently thick.
Remove from heat, cover with clingwrap so that the wrap touches the surface to prevent skin formation, and refrigerate.
Mix all ingredients together roughly, using a pastry cutter or spoon.
Roll the dough to approximately 12 inches (30.5cm).
Grease a pie or tart tin.
Line the tin with the dough. Poke holes with a fork, and allow to rise for 30 minutes,.
Pour in the pastry cream, and top with streusel.
Bake at 200°C, for about 20 minutes.
Cool completely in tin before removing.