Crust:
250 g flour
120 g butter
75 g icing sugar
2 eggs
3 g salt
Filling:
250 ml whole milk
60 g sugar
2 egg yolks
15 g corn starch
15 g butter
vanilla
Fruits or berries to decorate
Mix the butter with sugar, add the eggs and salt, then the sifted flour and knead until a homogeneous mixture. Leave the pastry in the refrigerator for an hour.
Roll out the pastry into the baking pan lined with the parchment paper. Pierce the base with a fork, place baking paper on the pastry and fill with dry beans. Bake at 180 ° C for about 10-15 minutes; remove the baking paper on top of the pastry and bake for 5-10 minutes. Let it cool down.
In a saucepan, mix the milk with vanilla and 30 g of sugar, then bring to boil. In another bowl, whisk the yolks, add the starch and the remaining sugar, continuing to mix. Combine the egg mixture with milk, bring back to the heat until it thickens. Turn off the heat, add the butter, and let it cool.
Fill the pastry base with cream and decorate with fresh fruits/berries.
