Knead all ingredients for the crust in a bowl until you have a dough that isn’t crumbly. Wrap the dough with foil and let it rest for 1 hour in the fridge. Meanwhile make the cream.
Pour 450 ml milk in a pan. Cut open the vanilla stick and scrape out the marrow. Add the marrow and stick to the milk and bring this all to a boil.
Meanwhile in a bowl mix the sugar, egg yolks and remaining milk to a smooth mixture. At last add the cornflour and again mix to a smooth mixture. Take the vanilla stick out of the milk. Add the mixture to the boiling milk and let this cook on low heat.
Keep stirring and let the mixture cook for a few minutes. The cream will thicken. When done, pour the cream in a bowl and cover with plastic foil. Let it cool down and store in the fridge until further use.
Preheat the oven to 180 degrees.
After 1 hour, take the dough out of the fridge. Roll the dough flat with a pin roller until it has a thickness of 5 millimeters.
Cover a baking tray with the dough and cut away the excess dough (we just folded the excess dough, this is possible too but it makes it a little harder to fill the sides later on.). Put some baking paper on the dough and cover the paper with another, smaller baking tray. This will make sure the crust stays flat.
Put the baking tray for 30 minutes in the oven. After 20 minutes remove the top baking tray and baking paper. Put the crust back in for 10 more minutes.
3-4 minutes before the crust is finished take it out one more time and cover it with some egg white. Put it back in for 3-4 more minutes. The egg white will solidify. This prevents the crust from becoming soft because of the cream later on.
After 30 minutes the crust is ready. Let it cool down before further use.
Cut the strawberries and nectarines in slices. Cover the crust with the cream and make it smooth. Cover the cream with the slices of fruit and finish with a little bit of powdered sugar.