Melktert

Prepare the Crust

In a large mixing bowl, combine the flour, powdered sugar, and salt.

Add the chilled and cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, mixing just until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Bake the Crust

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.

Press the dough into the tart pan, trimming any excess dough from the edges.

Prick the bottom of the crust with a fork to prevent it from puffing up.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes or until the crust is golden brown.

Let the crust cool completely.

Prepare the Filling

In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.

In a separate bowl, whisk together the sugar, cornstarch, flour, and salt.

Add the eggs to the sugar mixture and whisk until smooth.

Gradually add the hot milk to the egg mixture, whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove from heat and stir in the vanilla extract and butter until smooth.

Assemble the Melktert

Pour the filling into the cooled crust, spreading it out evenly.

Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set.

Serve

Before serving, dust the top of the tart with ground cinnamon.