Melktert

Step by stepInstructions

1. Make the pastry: rub the butter into the flour, sugar, and salt with your fingertips until it looks like coarse crumbs. Mix in the egg yolk and enough ice water to bring it together into a ball.
2. Wrap the dough, chill for 30 minutes, then roll it out and press it into a 9-inch tart pan with a removable bottom. Trim the edges and chill again.
3. Blind bake the shell at 375 F for 15 minutes with pie weights, then 8 minutes without, until pale golden. Set aside.
4. Whisk the eggs, remaining sugar, and cornstarch in a bowl until smooth.
5. Heat the milk in a saucepan until steaming, then whisk it slowly into the egg mixture. Return everything to the pan and cook over medium heat, whisking constantly, until the custard thickens, about 5 minutes.
6. Stir in the vanilla and pour the custard into the baked shell.
7. Bake at 350 F for 18 to 20 minutes, until the edges are set but the center still wobbles slightly.
8. Cool completely, dust generously with cinnamon, and chill before slicing.