260 g butter / 180 g sugar / 2 eggs / 300 g flour / 130 g almond powder / 35 g polenta / fleur de sel
-> Mix the butter with the sugar. Add the eggs. Then add the flour, salt, almond powder and polenta. Set aside in a cool place until hardened. Roll out the dough and cut out a 24cm circle and a 20cm circle. Line the 20cm circle with the 24cm dough. Pour the custard and close with the 20 cm dough. Brown the pasta and bake for 30 minutes at 180°.
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*Custard:

450 g milk /
1 egg /
2 egg yolks /
100 g sugar /
50 g flour /
2 tablespoons rum /
2 vanilla pods /
30 g butter
-> Bring the milk and vanilla seeds. Mix the yolks and eggs with the sugar. Add the flour and then the boiling milk. Cook until thickened. Add the rum and butter. Leave to cool and pour over the pasta.