Beat the mixture. Incorporate slowly 10 tb butter, then the 480 g flour.
Work the pastry with your hands. Roll it into a ball and rest in a fridge for at least one hour.
Combine the milk and the vanilla in a saucepan and bring to a boil. Remove the bean.
Beat 60 g sugar and 2 egg yolks. Stir in 60 g flour and the rum. Add slowly the hot milk. Bring the cream back into the saucepan and cook over very low heat. Stir the mixture. Remove from the heat when the cream begins to boil. Put the butter. Let the creamcool.
Preheat the oven at 200°C.
Butter a round cake pan. Roll out two third of the pastry. Line the bottom and sides. Fill with the cream. Cover with the remaining pastry.