For the pot pie, mix the shortbread flour, baking powder, half-fat butter, sugar and egg and work into a smooth dough.
Roll out the dough and put it in a springform pan (28 cm) greased with butter in a thin layer.
For the topping, beat the egg and sugar until foamy. Stir in curd cheese, yogurt and vanilla pudding powder and season with a little lemon juice.
Pour the mixture onto the shortcrust base and bake in the oven at 180°C for about 60 minutes.
Before removing the cake from the springform pan, allow it to cool, otherwise the mixture may crack.