For the pastry :
- 200 gr of flour
- 100 gr of butter formed into cubes
- 50 gr of icing
- Yolk of 1 egg
- 1 pinch of salt
For the garnishing :
- 150 gr of soft brown sugar
- 3 eggs
- 20 cl of the blond beer La Bistérieuse of Bister
- 35 gr of butter + 20 gr to butter the mould
Mix all the pastry ingredients, without overworking.
Shape the pastry into a ball and wrap it in plastics foil and keep it in a cool place for 1 hour.
Bring it back into a room temperature for 20 minutes, roll it out.
Prick it with a fork but without making holes.
Turn it over so the pricked side in underneath in a buttered mould.
Keep in a cool place for 20 minutes.
Light the stove (Th.7).
Spread the soft brown sugar uniformly on the bottom of the tart.
Place it in the oven for 10 minutes.
Beat the whole eggs with the beer.
Remove the mould from the stove.
Pour in the custard.
Sprinkle it with the tiny pieces of butter.
Return it to the oven for about 35 minutes until the top of the tart is golden brown.
Serve slightly warm.