Ingredients

Method

In a large bowl, combine the flour and sugar. Add the cold, cubed butter.

Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Add the beaten egg and mix until a dough starts to form. Use your hands to press the dough together. Do not overwork the dough.

Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat your oven to 180°C (350°F).

Roll out the dough on a lightly floured surface, then press it into a tart pan. Prick the bottom of the crust with a fork.

Bake in the preheated oven for 10-15 minutes, or until lightly golden. Remove from the oven and set aside.

Filling

In a saucepan, heat the milk to just below boiling point.

In a separate bowl, whisk together the sugar, eggs, flour, and cornstarch until smooth.

Gradually whisk the hot milk into the egg mixture.

Return the mixture to the saucepan and cook over medium heat, whisking continuously until the custard thickens.

Remove from heat and stir in the vanilla extract.

Pour the filling into the baked crust. Sprinkle the top with ground cinnamon.

Allow the tart to cool at room temperature, then place in the refrigerator to set for at least 2 hours before serving.