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1
Bring the butter to room temperature and cream together with the sugar.
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2
Mix in the beaten egg and flour.
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3
Chill in the refrigerator overnight.
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4
Roll the dough out thinly and press into a tart mold.
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5
Line with a baking sheet and fill with pie weights.
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6
Bake in an oven preheated to 180C for 20 minutes.
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7
Remove the baking weights.
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8
Preheat the oven to 190C, return the tart to the oven, set the temperature back to 180C and bake for another 20 minutes.
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9
Make the custard!
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10
Mix together the egg yolk, sugar and flour.
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11
Set aside.
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12
Heat (but don't boil!)
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13
the milk and vanilla bean in a pot on your stove.
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14
Strain the warmed milk through a sieve and combine with the mixture from Step 4.
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15
Then, strain this through the sieve again.
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16
Return the mixture to the pot on the stove and turn on the heat.
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17
Heat the mixture over a high heat to finish.
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18
Stir continuously with a rubber spatula.
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19
The mixture will get lumpy easily, so keep stirring until it reaches your desired consistency.
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20
Then quickly add the butter and mix.
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21
Put in the refrigerator and chill thoroughly.
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22
Fill the tart with the custard.
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23
Top with your favorite fruits and brush with nappage to finish.
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24
You can decorate it with lots of different ways.
