Instructions

1. Preheat the oven to 350°F (175°C). Gently press the pastry crust into a 9-inch pie dish.
2. In a large saucepan, heat the milk over medium heat until it is almost boiling.
3. In a separate, heatproof bowl, combine the sugar, eggs, and cornstarch. Whisk these together until they form a smooth mixture.
4. Slowly whisk a small amount of the hot milk into the egg mixture to temper it, then gradually add the tempered egg mixture back into the saucepan with the remaining milk. This ensures your custard will be smooth and not scrambled.
5. Cook this mixture over medium heat, stirring constantly. Continue to cook until the mixture thickens to a custard consistency. This should take about 5-7 minutes.
6. Remove your custard from the heat and stir in the butter and vanilla extract. Keep stirring until the butter is fully melted and incorporated.
7. Pour the custard into your prepared crust. Sprinkle the top with cinnamon to your liking.
8. Bake the tart in your preheated oven for 30 minutes, or until the custard is firm and the crust is a beautiful golden brown.
9. Remove the tart from the oven and let it cool completely before serving. This allows the custard to fully set. For a traditional touch, serve slices with a sprinkle of cinnamon on top.