In a bowl, mix the egg yolks and 70g of sugar and add 70g of melted butter, mix well, then add the flour, salt and baking powder.
Mix everything until you get a sandy mixture, pick it up with your fingers.
Make 2 balls, one a little bigger than the other, spread the large ball on a lined pan, place in the refrigerator for at least 1 hour.
The other one is wrapped in plastic wrap and put in the freezer for 1 hour (for me overnight)
Preparation of the cream:
Before removing the dough from the refrigerator, in a bowl mix the 400g of yogurt with the vanilla sugar and cornstarch, set aside.
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