Vlaaibodem met gistdeeg (Dutch tarte crust)

Author:Hans en Coert Vonk
Yield:1 vlaaibodem
Cuisine:Dutch (Limburg)


100 ml milk
15 g white custard sugar (white moist sugar)
15 g active dry bakers' yeast
250 g unbleached white flower
30 g butter, soft (but not melted), cut in small pieces
1/4 tsp. salt


  1. In a bowl, mix a little of the luke warm milk with the sugar and yeast. Wait until the yeast is activated, and has foam in top, about 5 minutes.
  2. Sift in the flower. Add the salt and sugar and remainder of the milk. Knead by rolling and folding until you have a smooth ball. Let the dough rise until it doubles in size, about 30 minutes.
  3. Knead it once more, and roll it out to the size of the baking tin..Grease the baking tin, and put the dough in it. Let rest while you prepare the topping.