- Wildly Domestic

First, roll down your pate sablée and place it in a pie pan. Using a fork, make some little holes all around the dough.

In a small bowl, mix together the sugar, the soft butter, the almond flour and the egg until well combined.
Spread the almond cream onto the pate sablée and bake for 20 to 30 minutes at 350F (180C), until golden brown.
Let cool down completely.

In a saucepan, boil the milk with a scraped vanilla pod.
In a bowl, mix together the sugar, corn starch and eggs until well combined.
Once the milk is boiling, pour it SLOWLY on the egg mixture stirring constantly.
Pour this mixture back in the saucepan on medium heat. Stir until the cream starts to make little bubbles.
Pour into a bowl and cover to contact with plastic wrap. Then refrigerate for at least 1h or until completely cold.
Once cold, give it a good stir with a whisk.