How to make
Sift the flour into a suitable container. Mash the butter and rub into the flour with your fingers to get crumbs. Add the sugar and vanilla. In the middle of the mixture, make a well and put the egg in it.
Mix and add the water. Knead quickly and form a ball. Put it to rest in the refrigerator for half an hour.
Prepare the cream by beating the egg yolks with the essence, sugar and starch to uniformity, then add the milk in portions. Boil on low heat while constantly stirring to thicken it. Put it into a clean container and allow it to cool. Beat the cream.
Mix the two creams. Stir until uniform in consistency. Cool.
Remove the dough and roll it out so that it covers the bottom and sides of a suitable form. Cover the dough with baking paper on top and sprinkle some dough balls or ripe beans to bake.
Bake in a preheated 360°F (180 °C) oven until the edges of the dough become a golden brown. Remove the balls and baking paper and finish cooking the dough at a medium temperature.
Cool the butter crust completely, take it out and place it on a platter. Fill it with the cream and decorate with chopped pieces of fruits and pomegranate seeds on top.
Let it cool before serving. You can smear the fruits with melted gelatin if you want to keep them fresh longer.
