Line the tin: Roll out the dough in a 26cm diameter tart tin, buttered and floured. Prick the base with a fork.
Chill: Place the tin in the refrigerator while preparing the custard filling.
Custard Filling Preparation
: Heat the milk: Pour the milk into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the milk along with the pod. Bring to a boil, then remove from the heat and let it infuse for 10 minutes.
Mix the eggs and sugar: In a large bowl, whisk the eggs with the sugar until the mixture is pale and creamy.
Add the cornflour: Stir in the cornflour (or flour) and mix well to avoid lumps.
Pour in the hot milk: Remove the vanilla pod and gradually pour the hot milk over the egg and sugar mixture, whisking constantly.
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