Preparation time: 15 min
Cooking time: 25 min
- 1 sweet shortcrust pastry dough
- 6 kiwis
- 2 cups of milk
- 4 egg yolks
- 3/4 cup sugar
- 1/2 cup flour
- 1 vanilla bean
Spread out the pastry dough in the pan and cover with baking paper and ceramic beads or white beans (weights), then bake for 15 minutes.
Remove the weights and the paper and allow to cool.
For the custard cream: Heat the milk in a saucepan with the vanilla bean, split and scratched.
At the same time, mix the egg yolks, sugar and then the flour in a mixing bowl.
Pour the hot milk over the eggs, whisking, then add everything back into the saucepan.
Heat again on medium heat, whisking constantly until the cream thickens.
Pour the cream onto the baked pastry dough, then remove the vanilla bean and let cool completely.
Peel and cut the kiwis into circles and arrange them in a circular pattern.
Tip: You can add pieces of tangerine or use a brush to add jam (previously melted in a saucepan).