Ingredients:
For the cream :
1 liter whole milk
4 eggs
100 g sugar (1/2 cup)
80 g cornflour (1/2 cup)
1 tablespoon vanilla
For the cake :

• 2 round sheets puff pastry
• 2 tablespoons sliced almonds
• 1 tablespoon powdered sugar
  To prepare:
  _ Dilute the cornflour in a glass of milk and set aside.
  _ Bring the remaining milk to the boil in a saucepan.
  Put the eggs in a bowl and add the sugar and vanilla. Beat the eggs and add the milk and cornflour mixture. Continue beating until well blended.
  _ Add the mixture to the remaining milk. Heat, stirring constantly, over moderate heat to avoid burning. When cream has thickened, remove from heat. Leave the cream on a plate to cool. Cover with cling film to prevent crusting.
  Heat the oven to 220 degrees.
  Place the puff pastry on a baking tray lined with baking paper. Fit the puff pastry to the tin and pierce with a fork.
  Pour in the cream with a spoon. Spread evenly. Fold the puff pastry inwards to trap the cream inside.
  Cover the tart with another sheet of puff pastry. Trim edges.
  Brush tart with beaten egg to brown. Place rolled almonds on top and sprinkle powdered sugar through a sieve.
  Now bake the tart in the lower part of the oven at 220°C for about 35 minutes. After 10 minutes, lower the oven temperature slightly.
  Cool the tart on a wire rack and remove from the mold.
  Serve warm or cold with a cup of tea.