01 -
Combine flour and salt in a food processor. Pulse briefly to mix. Add cold butter and pulse until the mixture forms coarse crumbs with visible butter pieces. Gradually add 3 tablespoons of ice water, pulsing until dough begins to form. Add remaining water if needed, so dough holds together without being wet or sticky. Turn out onto a clean surface, shape into a disk, wrap in plastic, and refrigerate at least 30 minutes.
02 -
Preheat oven to 190°C. On a lightly floured surface, roll chilled dough into a 30 cm circle. Drape over a 23 cm pie plate, gently pressing into base and corners. Trim overhang and crimp edges. Prick base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment, then bake an additional 10–15 minutes, until crust is golden. Cool completely on a wire rack.
03 -
In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, whisking continuously, until thickened and starting to bubble—about 5 minutes. Remove from heat. In a separate bowl, whisk egg yolks. Gradually whisk in 240 ml of the hot milk mixture to temper. Pour yolk mixture back into saucepan, whisk, and return to medium heat. Cook 2 more minutes, whisking constantly, until very thick and smooth. Remove from heat. Stir in butter and vanilla until fully incorporated.
04 -
Pour hot custard into cooled crust. Smooth the surface evenly. Press plastic wrap directly onto the custard to prevent a skin from forming. Refrigerate at least 4 hours, preferably overnight, until set.
05 -
Just before serving, whip cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form—2 to 3 minutes. Do not over-whip.
06 -
Spread whipped cream generously over the chilled custard. Smooth or swirl decoratively with a spatula. Slice and serve cold.