Description
A silky, creamy custard tart in a crisp pastry crust, delicately spiced and dusted with warm cinnamon for a comforting dessert.
Ingredients
Scale
For the Crust:
- 1 9-inch pre-baked shortcrust pastry shell
- 4 cups whole milk
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3 large eggs
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for dusting
- Pinch of salt
Instructions
1. Prepare the Crust:
- In a medium saucepan, heat the milk over medium heat until just steaming but not boiling.
- In a separate bowl, whisk together sugar, flour, cornstarch, eggs, cinnamon, and salt until smooth.
- Gradually whisk about 1 cup of the hot milk into the egg mixture to temper it, then pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth custard, about 8-10 minutes.
- Remove from heat and stir in butter and vanilla until fully incorporated.
- Pour the custard into the pre-baked pastry shell and smooth the top. Let cool to room temperature, then refrigerate for at least 2 hours until set.
- Just before serving, dust generously with ground cinnamon.
Notes
You can customize the seasonings to taste.