Preparation of the shortcrust pastry:
In a large bowl, beat the eggs with the sugar until the mixture turns white and frothy.
Gently stir in the vanilla extract and olive oil, mixing well.
Sift together the flour and baking powder, then gradually add them to the liquid mixture until a smooth, compact dough forms.
On a lightly floured work surface, knead the dough briefly, then shape into a ball. Reserve a small portion for final decoration.
Lining the dough:
Spread most of the dough on the bottom and sides of the previously greased mold, making sure to obtain an even thickness.
Preparation of the pastry cream:
In a heavy-bottomed saucepan, whisk the eggs with the sugar until smooth.
Add the cornstarch and vanilla extract, and mix until combined.
Gradually pour in the milk, stirring constantly to avoid lumps forming.
Place the saucepan over medium heat and continue stirring until the cream thickens and begins to bubble slightly. Remove from the heat and let cool.
Assembly :
Pour the warm pastry cream onto the tart base.
Roll out the reserved portion of dough and cut it into strips. Arrange the strips on the cream in a lattice pattern.
Seal the edges of the lattice with the edges of the pie using the tines of a fork.
Cooking :
Preheat your oven to 180°C (thermostat 6).
Bake the tart for about 30 minutes, or until the pastry is golden and crispy.
Finishing :
Let the tart cool to room temperature, then dust with icing sugar before serving.
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