Rose Apple Custard Tart

Whisk together 2 eggs, 70 g of sugar, and a pinch of vanilla in a bowl.

Pour in 100 ml of milk and add 3 heaped tablespoons of cornstarch, mixing thoroughly.

Pour 500 ml of milk into a saucepan over medium heat, then stream in the prepared mixture while stirring constantly; cook the custard over moderate heat until thickened.

Transfer the custard to a bowl, press plastic wrap directly onto the surface, and let it cool.

In a separate bowl, whisk together 2 eggs, 100 g of sugar, a pinch of salt, and 100 ml of vegetable oil.

Add most of the flour and 8 g of baking powder to the bowl, then knead into a soft dough.

Place the dough in a plastic bag and chill in the refrigerator for 15-20 minutes.

Press the dough evenly into a 28 cm baking pan using your hands, creating a 2 cm edge along the sides.

Spread the cooled custard evenly over the shortcrust base using a spoon.

Halve the apples, remove the cores, and slice them into thin strips using a vegetable peeler.

Arrange the apple slices in concentric circles pressed into the custard.

Bake at 200°C (400°F) for 25 minutes.