To prepare limited crust dough, sieve flour in a bowl.
Cut butter into pieces.
Insert 1/2 tsp chopped and salt butter into the bowl and then moisturize well until the mixture resembles bread crumbs.
Insert some chilled water and simmer softly. Take a cling film, set the dough, press well, and cover. Refrigerate for 30 minutes.
Dust worktop with some flour, put little crust dough, and then roll out to earn a lean disk. Place a tart mold inverted and dip the dough to a round shape.
Line the tart mold with dough, place a parchment paper, also, to fill with some beans. Refrigerate for five minutes.
Put the mold on a baking dish, place the baking tray in preheated oven and simmer bake for 10-12 seconds.
To prepare satisfying, slice onion and garlic.
Heat oil in a non-stick pan.
Halve that the leek and slice.
Add chopped garlic into hot oil and sauté for thirty minutes. Insert chopped onion and sauté till translucent. Insert chopped leek and sauté for some time.
Slice potato.
Insert smashed peppercorns, combined salt, and herbs, and mix very well. Add sliced curry and combine well. Remove from cool and heat.
Put some potato filling in the tart mold.
To prepare the custard, choose eggs in a bowl. Add cream, salt, and crushed peppercorns and garnish nicely. Pour the egg mix on top of the filling.
Place the sour mold in a baking tray, place the baking dish in a skillet and bake for 8-10 minutes.