Milk tart (melktert)

For pastry crust/base

1. To make the crust, place the flour, sugar, salt, egg yolk and butter (cut into chunks) in a food processor. Pulse so that the mixture becomes like breadcrumbs. If needed, add up to around 1 tablespoon of water to help form coarse crumbs. Alternatively, you can cream together the butter and sugar, mix in the egg then mix in the flour and salt. Form the dough into a ball, cover in cling wrap/film and chill for around 30 minutes before rolling out.
2. Roll out dough and line a greased 9 inch (23cm) pie dish or tart pan - a pan with a removable base makes it easier to remove later. Press the dough gently into the edges of the dish, and fill any cracks or thin areas. Trim the edges and, if you like, gently prick the base a few times with a fork. Chill again while the oven heats.
3. Preheat oven to 375F/190C. Bake blind (ie filled with parchment paper and beans/baking weights) for around 10-15 minutes, remove beans and bake 'open' for a further 10-15 minutes until lightly brown, dry and firm to touch. You want it cooked but not too brown as it tends to shrink more if baked longer. Allow to cool before adding the filling (around the time it takes to make the filling should be fine).

For filling/rest of tart

1. For the filling, whisk together the eggs, sugar, vanilla, cornstarch/corn flour and flour in a medium bowl to form a smooth paste. Separately, warm the milk and butter in a saucepan over medium-low heat until it is almost starting to simmer (take care not to let it actually simmer or boil).
2. Add a little of the warm milk to the egg mixture and whisk in to combine. Keep adding a little more of the warm milk, mixing constantly, and continue to add and whisk gradually a few more times before then adding in the rest.
3. Transfer the mixture back to the pan and return to a medium-low heat and warm gently, stirring constantly. Keep warming a few minutes so that the mixture thickens - it should be like a custard and coat the back of a spoon. Pour the mixture into the cooked pastry base, straining if you have any lumps at all to help remove them (or strain if you are unsure). Sprinkle the top with cinnamon.
4. Let the tart cool slightly then refrigerate to cool completely and for the filling to set, around 4 hours (or can chill overnight).