Preheat the oven to 360°F.
Put the sugar and butter in a bowl and beat until reaching a smooth cream consistency.
Add the flour in batches, and finally the egg yolk.
Put the dough in a round baking pan, put in the oven, and bake until brown. Take out and allow to cool.
Pour 3/4 of the milk in a pot with sugar and heat.
Put the rest of the milk in a bowl and add cornstarch. Dissolve while beating, then mix in the egg yolks. Add this to the first mixture. Remove from the heat once it gains consistency.
Spread half of the custard over the dough, arrange the chosen fruit, and finish by pouring the remaining custard.
Bake at 340°F for around 30 minutes. Once ready, allow to cool and decorate with rough bindweed fruit!
Recipe by: @lacocinadeangelesalamos