Pour the flour into a deep bowl.
Add the salt and sugar.
Grate the cold butter on a coarse grater.
Mix the mixture well until it resembles coarse breadcrumbs.
Toast the crumbs:
Put the resulting crumbs in the pan.
Place the saucepan on the stove over medium heat.
Fry until golden brown, stirring constantly to prevent burning. This will take approximately 8 to 10 minutes.
Pour the sugar into a non-stick saucepan and add the egg yolks.
Pour in the milk and whisk everything together.
Add the flour and beat again until smooth.
Place the saucepan on the stove over medium heat.
Infuse the cream until thickened, about 6 to 10 minutes.
Remove from heat and refrigerate the cream.
Assembling the dessert:
Once the breadcrumbs and shortbread cream have cooled, begin assembling the dessert.
Place 2 tablespoons of sand crumbs into glasses or cups.
Next, add 2 tablespoons of cream.
Repeat the layers until the container is full.
Refrigerate the dessert in the refrigerator for about an hour.
Serve, garnished to taste.
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