1. In a bowl, combine the flour, ground almonds, sugar, salt, and vanilla powder and mix. Add the butter and rub with your palms until coarse crumbs form.
2. Add the egg and knead until you have a soft dough. Form it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. Place the chilled dough between two sheets of parchment paper and roll it out slightly larger than your 28 cm diameter tart pan.
3. Line the tart pan with the dough, ensuring the sides are well covered. Place a sheet of parchment paper on top, making sure it extends beyond the edges of the dough to prevent them from over-browning.
4. Spread dried legumes (e.g., beans) on top. Prick with a fork and bake at 180°C for 20–25 minutes until golden.
5. Remove the legumes and parchment paper and continue baking for another 20-25 minutes. If you don't want your base to brown too much, bake at 160°C. Let the tart cool.
For the pastry cream:
1. In a saucepan, heat 3 cups of milk. In a bowl, combine the egg yolks, sugar, cornstarch, vanilla powder, and the remaining 1 cup of milk that you set aside.
2. Mix well. Pour a little of the warm milk into the mixture, stir, and return it to the saucepan.
3. Cook over medium heat until thickened. Remove from heat, add the butter, and stir. Cover with plastic wrap and let cool.
