Sbriciolata with Pastry Cream and Peaches

Method

1. Prepare the pastry cream: Place 4 egg yolks in a pan with 120 g powdered sugar and mix well.
2. Add a pinch of salt, vanillin, and 40 g cornstarch. Mix.
3. Add 500 g milk and continue mixing until the cream thickens. Set aside.
4. Prepare the shortcrust dough: In a bowl, combine 375 g flour, 75 g powdered sugar, salt, and vanillin. Mix.
5. Add 135 g butter and knead until crumbly.
6. Add 1 egg and continue kneading until a dough forms.
7. Roll out the dough into a rough disc and let it rest in the refrigerator for 30 minutes.
8. While the dough rests, cut 3 peaches into slices.
9. After resting, line a baking pan with the dough (leaving some aside for the topping).
10. Assemble the Sbriciolata: Spread the pastry cream over the dough, then arrange the peach slices on top.
11. Crumble the remaining dough over the filling to cover completely.
12. Bake in a static oven preheated to 180°C for 25 minutes.
13. Let cool before serving.