Instructions:
Preparing the dough:
Roll out the shortcrust or puff pastry in a buttered tart tin.
Prick the base with a fork and refrigerate while you prepare the custard filling.
To prepare the custard filling:
In a saucepan, pour the milk and cream.
Split the vanilla pod in half lengthwise, scrape out the seeds, and add them to the milk (or add the vanilla extract).
Heat over medium heat until it just begins to simmer, then remove from the heat and let it infuse for 10 minutes.
Preparation of the egg-cornstarch mixture:
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