Cream pie recipe

_ Place the eggs in a bowl and add the sugar and vanilla. Beat the eggs and add the milk and cornstarch mixture. Continue beating until the mixture is well blended.
_ Add the mixture to the remaining milk. Heat, stirring constantly, over moderate heat to avoid burning. When the cream has thickened, remove from heat. Leave the cream on a plate to cool. Cover the custard with plastic wrap to prevent it from forming a crust.
_ Heat the oven to 220°C (428°F).
_ Place the puff pastry on a baking pan lined with baking paper. _ Adjust the puff pastry to the pan and pierce it with a fork.
_ Spoon in the custard. Spread evenly and flatten. Fold the puff pastry inward to seal the custard.
_ Cover the tart with another sheet of puff pastry. Trim the edges.
_ Brush the tart with beaten egg until golden. Place sliced ​​almonds on top and sprinkle with icing sugar through a sieve.
_ Bake the tart in the lower part of the oven at 220°C (428°F) for about 35 minutes. After 10 minutes, reduce the oven temperature slightly.
_ Let the tart cool on a wire rack and remove from the pan. _ Serve the custard tart warm or cold with a cup of tea