Milk Tart (Melktert)

Ingredients

All-purpose flour

1 1/2 cups

Unsalted butter

1/2 cup, chilled and cubed

Powdered sugar

1/4 cup

Egg yolk

1

Cold water

2 tablespoons

Whole milk

2 cups

Granulated sugar

1/2 cup

Cornstarch

1/4 cup

Eggs

3, beaten

Vanilla extract

1 teaspoon

Ground cinnamon

1 teaspoon

Ground nutmeg

1/4 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine flour and powdered sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and cold water until the dough comes together. Press the dough into a 9-inch tart pan. Prick the bottom with a fork.
4. Bake the tart shell for 15 minutes or until lightly golden. Remove from the oven and let cool.
5. In a saucepan, heat the milk and granulated sugar over medium heat until just simmering.
6. In a separate bowl, whisk together the cornstarch, beaten eggs, vanilla extract, cinnamon, and nutmeg.
7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
9. Pour the custard into the cooled tart shell and smooth the top.
10. Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.