Make pastry cream first so it can chill and be great for later

In sauce pan heat milk and vanilla to a simmer boil. (As soon as it starts to boil) Remove from heat to infuse for 15 min.

Whisk yolk and sugar until light and fluffy

Add cornstarch and whisk until no lumps.

Temper the hot milk. Whisk quickly while SLOWLY adding hot milk. You don’t want to cook your eggs

Remove egg mix from sauce pan. Clean it out thoroughly and strain mix back into pan to cook

Cook over med-high heat whisking constantly until cream is thickened and starter to bubbly slightly. Once that happens remove from heat

Stir in butter. Let cool slightly
Place in container Cover with plastic wrap. Make sure plastic is touching the cream so a skin doesn’t form in the fridge. Chill for 2 hours

Now to make the crust
Preheat oven 320 F

In a mixer add cubed butter, sugar salt and vanilla to mix. Mix 2 minutes

Add yolks until Combined

Add flour and mix until just combined

Divide into 2 equal pieces
Roll out dough to about 1/8 inch on lightly floured parchment paper and chill 1 hour. —Or you can form a disk then wrap in plastic and refrigerate that (easier)

Spray tart pan and roll out dough And form it to pan the freeze 30 min

Place in oven to bake about 15-20 min until light golden brown