In a food processor or mixer add 1/4 cup of flour, salt, brown butter and pulse until combined.

Add the remaining flour and pulse until combined.

Now cut cold butter into cubes and add to the flour.

Pulse until the butter is broken to pea sized pieces.

Add ice cold water and pulse until crumbly.

Place a cling wrap on counter and transfer the crust dough to it.

Shape it into a rectangle and cover it with cling wrap.

Refrigerate until firm for 30 minutes.

Dust counter with flour and place the chilled crust on it.

The dough must be firm yet should be able to roll.

Roll it into a disc of 13", rotating it often to ensure that it does not stick.

Now roll the disc on the rolling pin and gently place it inside a greased 8" spring form pan.

Adjust the disc so that it sits perfectly in the pan.

Squish the edges to create a pattern.

Refrigerate the crust for 45 minutes.

Preheat oven to 175°C.

Place a baking paper on the disc and fill it with baking beans. I used cow peas.

Bake the crust for 25 minutes with the peas.

Now remove the pan, remove the peas and the baking paper and return it to the oven.

Bake until golden. It may take 10 minutes.

Remove from oven, remove the outer ring and gently remove the crust from the base plate with a spatula.

Allow it to cool completely.

While the crust is in the oven, let us make the filling.

Mix together milk, cream, corn flour, maida, sugar, vanilla bean or essence and salt in a sauce pan

Heat it and keep on stirring until it starts boiling and gets thick.

Pour the mixture through a sieve to get rid of all the lumps and vanilla pod.

Add cold butter and whisk until it melts.

Allow it to cool.

Once the crust and the filling are cool, place the crust on a serving plate.

Pour the filling into the crust.

Refrigerate for a minimum of 3 hours or over night.

Sprinkle cocoa powder on top.

Slice it up and serve!!