For the pot pie, first prepare the shortcrust pastry.
For the shortcrust pastry, quickly knead all ingredients into a dough and let the dough rest in a cool place for at least 1/2 hour.
Roll out 2/3 of the dough for the pastry base and pre-bake in a preheated oven at 200 °C for about 10-12 minutes. In the meantime, prepare the curd filling.
Heat the milk for the curd filling. Reserve a few spoonfuls of the milk and dissolve the pudding powder in it and add it to the now simmering milk.
Cook both to a relatively firm cream. Scrape the pulp from the vanilla pod and stir it into the custard together with the sugar (100g).
Allow the cream to cool for about 10 minutes, stirring repeatedly until smooth. Mix the curd, yolks, salt and lemon zest well and stir into the custard.
Beat the egg whites until firm, add 50 g sugar and fold into the curd mixture. Allow the pastry base to cool, roll out the remaining pastry and use it to surround the edge of the springform pan.
Place the peach halves on the short pastry base and fill everything up with the curd mixture. Preheat the oven to 200 °C.
Bake the pot pie for about 20 minutes (the curd filling should protrude 1-2 cm over the edge of the pastry), then remove the pie from the oven and cut along between the edge of the pastry and the curd filling with the tip of a knife. (around the entire cake).
Lower the temperature to 180 °C and put the cake back in the oven. W