Preheat oven to 375 F.

Spray a 9” springform pan with non stick spray.

In a bowl, beat butter and sugar until crumbly with an electric mixer.

Add egg and mix well.

In a small bowl, combine flour, salt and baking powder. Whisk to aerate and combine.

Add flour to other bowl and mix with the electric mixer for 1 minute.

Use a rubber spatula to fully incorporate the flour.

Transfer to prepared pan.

With wet hands, press the dough into the bottom of the pan.

Using the edge of the rubber spatula, smooth the batter on top.

Transfer to oven and bake for 15 minutes, until batter is set and slightly golden.

Meanwhile, let’s make the pastry cream.

In a saucepan, combine half of the milk and half of the sugar.

Heat, but do not boil.

In a bowl, combine remaining milk and sugar. Add eggs and egg yolks. Whisk well until thoroughly combined.

Add vanilla and mix to combine.

Add cornstarch and mix well, until very smooth. Pass through a sieve to make sure there are no cornstarch lumps.

Remove simmering milk off of the stove and add cornstarch egg mixture.

Whisk well to thoroughly combine.

Return pan to stove and simmer on medium low heat for 3 minutes, stirring occasionally.

Whisk continuously for another 2 minutes until thickened. Consistency should be like Greek yogurt.

Add half of the pastry cream to baked shell.

Add the berries on top.

Add remaining cream.

Return pan to oven and bake for 30 minutes.

Cover and chill overnight in the refrigerator or for at least 8 hours.

Unmold, slice and serve.