Make the cinnamon pastry:

Cup of Yum
1. Preheat oven to 425°F
2. In a large mixing bowl cut the butter in to the flour. Add the salt and the cinnamon until the mixture is the texture of small peas. Add the water, 1 Tb. at a time making sure that the liquid coats the flour. When you are finished, the pastry should almost clean the side of the bowl. You might need to add more water if the dough seems dry.
3. Shape dough into a small log and divide the pastry into equal 6 parts. Roll each piece into a 7" circle (a salad plate is about the right size. There are also baking mats with various circle sizes)
4. Place circles on cookie sheet, poke each round with fork, and sprinkle with 1-2 tsp. of sugar to cover. Bake for 12- 15 minutes until light golden brown. The sugar will caramelize while baking. Optional: If you have a baking torch you can caramelize the sugar more after baking.

Make the cream filling:

1. In a medium sized bowl, beat one egg and set aside.
2. In a 1 qt sauce pan, mix cornstarch, salt and sugar until well combined. Slowly add the milk and heat on medium, stir to combine thoroughly. Keep stirring until mixture boils. Remove from heat and cool for about 2 minutes.
3. Slowly add half of the milk mixture to the egg stirring constantly. Return this mixture to the hot mixture in the pan.
4. Boil and stir for 1 minute Remove from heat and add the vanilla. Stir well. Cover and refrigerate until mixture is completely cool. Tip: Pour this into a chilled bowl to speed up the chill process.
5. In a large mixing bowl beat the whipping cream to the stiff peak stage and slowly fold in the cooled custard mixture.

Assemble the torte:

1. Place a baked pastry circle on a round serving dish. Top with cream filling and spread with a spatula. Repeat the process until all the circles have been used. The last circle should be topped with cream and topped with either fresh fruit or sliced toasted almonds. Tip: I like to place a small about of cream on the plate to hold the bottom pastry circle in place.