Instructions

1. Pre heat the oven at 180 C. Butter and flour the tin ( I used a 20 cm diameter).
2. Dissolve the yeast in the lukewarm milk. Add to the flour with 1 egg and the white sugar. Whisk to combine. Add the melted butter till the dough combines into a ball. Let the dough rest for 30 min on the counter covered with a  tea towel. ( this is a relatively wet and stretchy dough)
3. Roll out the crust on a flour dusted surface and layer into the tin. Prick with a fork some air wholes.
4. Whisk 1 egg and cream together. Cover the bottom of the crust with 3/4 the cassonade, add the egg and cream mixture and sprinkle the rest of the cassonade over it.
5. Bake for 20-25 minutes and let cool in the tin.