For the shortcrust pastry
Preheat the oven to 160°C.
Mix the ingredients until they form a ball.
Roll out the dough and let it cool.
Line the pan and bake for 25 minutes at 160°C.
For the pastry cream
Heat the milk with the vanilla in a saucepan without bringing it to a boil, then let it cool.
In a mixing bowl, cream the Papondu and sugar together, then add the flour.
Mix with warm milk.
Return to the heat and stir constantly for 5–8 minutes until the mixture thickens.
Pour the cream into ramekins and let them sit in the prepared cold water bath for 10 minutes.
Cover the cream with plastic wrap and refrigerate it at 3°C.
Dressage
Fill the pie crust with pastry cream and your choice of fruit.
