Preheat the oven to 170 degrees.
Lay a Ø 23cm tart tin with baking paper.
Remove the shortcrust pastry from the refrigerator and divide it into 2 pieces, in the ratio ⅓ - ⅔.
Roll out the larger piece on a flour-dusted surface into a 3mm thick circle big enough to line the bottom and sides of the tart tin.
Put the custard cream on the dough and smooth it out.
Roll out the remaining pastry and place over the custard cream. Press the edge slightly.
Using a sharp knife trim off excess pastry.
Sprinkle almond flakes or pine nuts over the cake.
Bake the tart in the middle of the oven for 45-50min.
Let it cool completely before serving.