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Whip the 4 eggs into the marzipan mixture, then gently fold in the 50 g of flour until just combined. Line an approximately 24 cm springform pan with baking paper and grease it with butter. Roll out the dough and carefully transfer it to the prepared pan.
Bake the crust in the middle of the oven for approximately 25 minutes, or until lightly golden. While it bakes, you can start preparing the vanilla custard.
In a saucepan, combine the 3 tsp vanilla sugar, 3 egg yolks, 50 g sugar, and 2 tbsp cornstarch. Turn the heat to medium and gradually whisk in the 3/4 cup milk.
Heat the mixture, stirring constantly, until it thickens to a pudding-like consistency. Transfer the custard to a clean container and cool it completely, either at room temperature or in the refrigerator.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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