Ingredients for 4 to 5  pie plates ø 27 cm

For the pastry: 1 kg flour, 250 grams milk, 40 grams yeast, 4 eggs, 15 grams salt, 50 grams sugar, 400 grams butter

For the filling: 1 l. milk, 1 vanilla pod, 200 grams sugar (fine grain), 6 egg yolks, 80 grams corn starch

The pastry: Sieve the flour onto your work surface. Make a well in the middle and pour in the milk, the dissolved yeast and the egg yolks. Around the outside of the flour, sprinkle the salt, sugar and the butter cut into pieces (the sugar should not come in direct contact with the yeast). Starting in the middle, mix the ingredients with your hands and work the mixture until you have formed a smooth dough. Cover the dough with a tea towel and allow to sit for about 10 minutes. Roll out the dough and line the greased pie plate. Cover with aluminium foil and fill with dried beans or pie weights. Allow to sit for 15 minutes before putting it in the oven. In the meantime, preheat the oven to 160-170°C. Bake the shell for 15 to 20 minutes or until the crust has browned.

The filling: Heat the milk with half the sugar and half a vanilla pod. Beat the egg yolks together with the rest of the sugar and the corn starch. When the milk begins to boil, remove the vanilla pod, mix the milk with the egg mixture and stir over low heat. Continue to stir the filling until it thickens. Allow to cool (cover the filling to prevent a film from forming). Finally, pour the filling onto the pastry and decorate with fresh strawberries. Serve chilled with whipped cream.

N.B.: You can replace the strawberries with other seasonal fruit.