Ingredients for 6 servings:

For the dough:

• 200 g (7oz) all purpose flour,
• 100 g (3.5oz) margarine, cut in cubes
• 1 tablespoon vegetable oil,
• 10 cl (3.5fl oz) cold water,
• 1 pinch of salt,
• 1 tablespoon sugar

For the filling:

• 25 cl (1 cup) milk,
• 100 g (3.5oz) sugar,
• 40 g (1.5oz) butter,
• 50 g (1/3 cup) all purpose flour,
• 3 eggs,
• 10 cl (3.5fl oz) cream,
• Orange flower water,
• Salt

Preparation Steps:

1. Prepare the pastry dough: In a large bowl, blend with your fingers the flour, margarine, vegetable shortening, sugar and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball, wrap in cling film and let it rest in the fridge for an hour.

2. On a lightly floured board, roll out the dough into a circle. Place the dough in a 9-inch pie dish that has been buttered and line the plate with it. Prick the bottom of the pastry shell all over with a fork.

3. Prepare the filling: in a saucepan, heat and melt together milk, sugar, butter and a pinch of salt.

4. Add flour, mixing slowly and steadily until thickened.

5 . Off the heat, add the eggs, cream and a little orange flower water. The dough should be homogeneous without lumps.

6. Pour this mixture over the pastry and bake about 30 minutes in the preheated oven at 200°C (400°F).

7. Remove from pan and let cool.

Wine Pairing Tips: A traditional Jura Vin de Paille or other sweet dessert wine makes for a perfect grand finale to a meal. Be sure to serve the wine well chilled so that the sweetness does not overpower the dessert. As an alternaive, a Crémant or full bodied Champagne will also work well.