1. For the dough: In a large bowl, mix the flour with the baking powder and sugar. Add the butter and egg, and knead until you obtain a soft and homogeneous dough. Let it rest for 30 minutes.
2. Roll out the dough to a thickness of half a centimeter and cut circles the size of the cup molds. Place the circles into the molds, pressing gently to form the base and sides of the cups.
3. For the pastry cream: In a saucepan, heat the milk with half the sugar. In another bowl, mix the egg yolks with the remaining sugar and cornstarch until well combined.
4. When the milk is hot, gradually add the yolk mixture, stirring constantly. Cook over medium heat, stirring, until the cream thickens. Remove from heat and add vanilla.
5. Fill the molds with the pastry cream and bake at 180°C for 20-25 minutes or until the dough is golden.
6. Let cool before unmolding and serving.
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