Preheat the oven to 210º C.
Boil the milk in a saucepan with the vanilla pod split in half lengthwise. Turn off the heat, cover to let the milk take on the flavor of the vanilla, and set aside.
Grease and flour a tart pan. Roll out the shortcrust pastry and fit it into the pan. Chill it while making the cream.
Using a hand mixer, beat the eggs, gradually adding the flour and sugar until well incorporated with the cream.
Remove the vanilla pod from the milk and use a knife to scrape out all the vanilla seeds, stirring them well into the milk. Incorporate the milk into the cream mixture.
Return everything to the saucepan.
Boil until it thickens, stirring with a whisk over medium heat for 7 minutes.
Pour the cream over the pastry, spreading it evenly, and bake for 30 to 35 minutes. It should brown a little.
Remove from the oven and let it cool completely before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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