A crisp butter crust topped with a baked egg-and-sour-cream custard.
110 gButter
3 eggsChicken eggs
160 gSour Cream
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1.5 cupsFlour
0.5 cupSugar
1 tspVanilla Extract
To tasteSalt
Rub flour, butter, 50 g sugar, and a pinch of salt into a crumbly dough.
Press the dough into a lined pan and bake at 180C / 356F for 16 minutes until lightly golden.
Whisk eggs, sour cream, vanilla extract, and the remaining sugar until smooth.
Pour the custard over the hot crust and bake at 170C / 338F for 28 minutes until barely set.
Cool for 20 minutes before cutting so the custard firms up cleanly.