Take a glass of milk, dilute the cornstarch and set aside.
Boil the rest of the milk in a saucepan.
Place the eggs in a bowl and add the sugar and vanilla.
Beat the eggs and add the milk and cornstarch mixture.
Continue to beat until the mixture is well combined.
Add the mixture to the rest of the milk. Heat, stirring constantly, over moderate heat to avoid burning.
When the cream has thickened, remove from the heat. Leave the cream on a plate to cool.
Cover the cream with cling film so that it does not crust.
Heat the oven to 220 degrees.
Place the puff pastry on a mold covered with baking paper.
Fit the puff pastry to the mold and pierce it with a fork.
Pour in the cream using a spoon.
Spread well and level. Fold the puff pastry inwards so that the cream is trapped inside.
Cover the tart with another sheet of puff pastry.
Cut the edges.
Brush the tart with the beaten egg to brown it.
Put rolled almonds on top and sprinkle with icing sugar through a sieve.
Now bake the tart in the lower part of the oven at 220°C for around 35 minutes.
After 10 minutes of cooking, lower the oven temperature a little.
Leave the tart to cool on a rack and unmold.
Serve the custard tart warm or cold with a cup of tea.
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