Milk Tart

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, combine flour, sugar, and salt. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water to the flour mixture. Mix until the dough comes together, adding more water if necessary. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Roll out the chilled dough on a floured surface to fit a 9-inch (23cm) tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork.
5. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let cool.
6. In a medium saucepan, heat the milk over medium heat until just beginning to simmer. Remove from heat.
7. In a separate bowl, whisk together sugar, cornstarch, eggs, and vanilla extract until smooth. Gradually pour in the hot milk, whisking constantly.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 5-7 minutes.
9. Pour the hot custard into the prepared crust. Sprinkle with ground cinnamon.
10. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.