Tahitian vanilla flan

First mix the softened butter, salt and sugar together.
Then add the egg yolks and milk. Do not beat the mixture. As soon as you have a homogeneous mixture, add the flour and mix very quickly. Store in the refrigerator.

Bring the milk and the split and scored vanilla bean to a boil. Mix the sugar, corn starch, flour and egg yolks together. Strain the vanilla milk and combine with the mixture and cook for a further 2 minutes. Cover with plastic wrap and store in the refrigerator.

Spread out the shortcrust pastry to a thickness of approx. 3mm. Leave to cool then place in the mold.
Fill with pastry cream. Bake at 329°F (165°C) for approx. 45 minutes.