Red fruit cake on Breton shortbread

Preparation:
Prepare the Breton Shortbread: mix butter and sugar until creamy. Add the egg yolks, then incorporate the flour and yeast. Form a ball of dough, roll it out and place it in a cake tin. Bake at 180°C for 20 minutes.
Making the custard: heat the milk with the vanilla gousse broken into pieces. In a bowl, mix the sugar and corn, then gradually add the hot milk while whipping. Put back on the heat and cook until thickened. Let it cool.
Assemble the cake: spread the custard on the cooled Breton biscuits. Arrange the red berries harmoniously on top.
Serve: refrigerate for at least 1 hour before serving for a fresh and gourmet dessert.
Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 6 people