Classic Milk Tart

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine the flour, softened butter, and 1/4 cup sugar. Mix until crumbly.

3.Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together. You may need 2-3 tablespoons of water.

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

5.Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent bubbling.

6.Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Remove from the oven and set aside.

7.In a saucepan, heat the milk over medium heat until just below boiling. Remove from heat and let it cool slightly.

8.In a separate bowl, whisk together the eggs, 1/2 cup sugar, cornstarch, vanilla extract, nutmeg, and salt until smooth.

9.Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.

10.Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.

11.Remove from heat and stir in the 1 tablespoon of butter until melted and combined.

12.Pour the custard filling into the pre-baked tart crust, smoothing the top with a spatula.

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

14.Before serving, dust the top with ground cinnamon for an added touch.