Sweet sunflower pie: beautiful and delicious!

INGREDIENTS
2 rolls of puff pastry
Dark cherries
Powdered sugar

For the custard:
500ml (2 cups) of milk
Vanilla extract
4 egg yolks
100g (1/2 cup) of sugar
40g (1/4 cup) of cornstarch

METHOD
1. Add the milk and vanilla extract to the saucepan, heat then places over medium heat.
2. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
3. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
4. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
5. Unroll the puff pastry on a cutting board and spread the prepared custard cream. Level it up well.
6. Cover with another one puff pastry and press with your fingers to seal it well.
7. Place the glass in the middle and cut about 16 pieces. Turn each piece.
8. In the middle place dark cherries and transfer to the oven and bake at 180°C/360°F for 15 minutes.
9. Decorate with powdered sugar and serve.
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