Apricot and cream tart

1. Arrange your shortcrust pastry in a pie pan or several individual pie pans and prick the dough with a fork. Bake at 180°C for 15 minutes and remove from the mould.
2. Put the egg yolks and sugar in a bowl and whisk vigorously until the mixture whitens. Sprinkle flour on the surface and then quickly incorporate it without working it.
3. Boil the milk and pour it boiling over the mixture, stirring constantly with a wooden spoon until smooth.

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