Melktert

Instructions

1. Make the pastry: rub 50 g of plain flour together with 15 g of cold cubed butter and 1 pinch of salt between your fingertips until it looks like coarse breadcrumbs. Stir in 5 g of the caster sugar, then add 1 tbsp of cold water and press the dough together without kneading it. Flatten into a disc, wrap and chill for 20 minutes.
2. Heat the oven to 180C. Roll the chilled dough out on a lightly floured board to about 3 mm thick and line an 11 cm loose-bottomed tart tin, pressing it well into the corners and trimming the top edge level. Prick the base all over with a fork and blind bake for 15 minutes, until dry and pale gold. Leave the shell in its tin.
3. Put 200 ml of full-cream milk in a small heavy saucepan with 1 cinnamon stick and bring to a bare simmer over low heat, then let it infuse for 10 minutes; do not let it boil over.
4. Separate the egg. In a bowl whisk the yolk with 25 g of caster sugar and 15 g of cornflour to a smooth paste, loosening it with a spoonful of the hot milk. Fish out the cinnamon stick, then pour the hot milk into the yolk mixture in a thin stream, whisking constantly.