Roll out the shortcrust pastry with a rolling pin to widen it slightly, then place it in the mold with the baking paper. Prick the pastry with a fork, bake at 200°C for about 5 minutes until it crusts lightly, and let it cool.
In a mixing bowl, beat the whole eggs with the milk and cream. Whisk lightly, then stir in the curry, ginger, garlic, and marjoram powders.
Crumble the tuna over the pre-baked dough base, add the julienned tomatoes, pour in the egg mixture, and finish with a few turns of the Sichuan pepper mill.
Bake in a hot oven at 220°C for about 18 minutes. Test doneness by inserting a knife tip into the center—it should come out clean.
Remove from the oven, unmold onto a wire rack, and serve hot or warm.
