For the pie crust: mix the flour and salt. Add the cold butter cut in small cubes and crumble it with your fingers (or a pastry cutter) until it resembles coarse meal. Add the cold water and mix just until the dough comes together. Wrap the dough and let it in the fridge for half an hour.
Roll your dough with a rolling pin (I use a silicon mat to roll my dough on) until it’s big enough to cover the pan and the sides of the pan.
For the filling: in a pot add all the ingredients except the eggs. Let it boil until you get a thick cream. You have to stir all the time. Let it cool a bit and add the eggs (already beaten). Mix well.
Fill the pie crust with the cream. Bake (180C) for 40 min.
Remove from the oven and spread the jam on top. Ready!
