Preheat the oven to 400 F (200 C).
Butter your 12″ (30 cm) tart mold and place the broken pastry in it.
Place it in the freezer while you prepare the rest of the recipe.

Heat 3 cups (750 ml) of milk with the split and scraped vanilla pod.
Once boiling, remove from heat and let infuse for 15 minutes uncovered.

Whisk the eggs, egg yolks, and sugar until the mixture whitens.
Add the cornstarch and the rest of the milk, and mix until the mixture is homogeneous.
Dilute with the warm milk, having previously removed the vanilla pod.
Return the preparation to the saucepan.
Cook, stirring constantly with a whisk, until thickened.
At the first boil, remove the saucepan from the heat and let it cool down.

Cut the passion fruits in half, then with a small spoon, recover the pulp and add it to the pastry cream.
Mix well to distribute the pulp and seeds evenly.

Pour the preparation into the broken pastry base, even out the top with a spatula, and bake for 40 to 45 minutes.
Remove from the oven and let cool down to room temperature before refrigerating.
Cut into pieces and enjoy.