Shortcrust pastry pie: the quick and delicious summer recipe!

INGREDIENTS
For the pie:
1 sheet puff pastry
2 kiwis, peeled and sliced
20-25 strawberries, sliced in halves
Egg wash
Brown sugar

For the pastry cream:
520ml (2 cups) milk
80g (6 tbsp) sugar
40g (3 tbsp) cornstarch
5 ml (1 tsp) vanilla extract
4 egg yolks

METHOD
1. Start by making pastry cream: Heat milk over medium heat until it starts to boil up, remove from heat.
2. In a medium bowl whisk egg yolks with sugar, cornstarch, and vanilla until pale.
3. Slowly pour in hot milk, while whisking constantly. Return to the heat, and make sure that there are no lumps left. Cook, by whisking constantly, until thick (around 10 minutes).
4. Pour into a bowl and let cool down completely.
5. Cut out the heart shape from the rolled-out piece of puff pastry. Make a small border and leafs using the scraps.
6. Brush the puff pastry base with egg wash and poke the whole surface with a fork. Bake for 20 minutes at 180°C/350°F. Let cool down.
7. Pipe the cream on top of the puff pastry and decorate with fruits.
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