Melktert (Milk Tart)

Instructions

1. Preheat the oven to 180 °C. Mix the flour, icing sugar and a pinch of salt, then rub in the cold diced butter with your fingertips until sandy.
2. Add the egg yolk and cold water, bring together quickly without overworking, shape into a disc and chill for 20 minutes.
3. Roll the pastry out to 3 mm and line a 23 cm tart tin. Prick the base with a fork and bake for 12 minutes to blind-bake it.
4. In a saucepan, heat the milk with the vanilla until just simmering, without boiling.
5. In a bowl, whisk the eggs with the sugar and cornflour until smooth, then pour in the hot milk in a thin stream while whisking.
6. Return everything to the pan and cook over medium heat, stirring constantly, until it thickens into a soft custard.
7. Pour the custard over the pre-baked base, dust with cinnamon, then bake for 25 minutes until the centre is no longer liquid but still slightly wobbly.
8. Leave to cool completely, then refrigerate for at least 2 hours so the tart is firm enough to slice.