Cyril Lignac's custard tart

Preheat the oven to 180°C (fan). Line a 24 cm tin with the puff pastry, prick the base with a fork and chill.

Split the 2 vanilla pods and scrape the seeds. Put the seeds, 1000 g whole milk, 4 eggs, 100 g caster sugar and 80 g cornflour into the mixing bowl. Mix 10 sec / speed 4.

Cook 12 min / 90°C / speed 4. The custard should coat the spatula.

Add 50 g diced butter. Mix 20 sec / speed 4.

Pour the hot custard straight onto the pastry base and smooth the top.

Bake 45 min at 180°C, until the top is deeply golden, almost caramelised in places.

Let cool for 30 min at room temperature, then refrigerate for at least 6 hours before turning out.