2tbspsalted butter (alternatively use unsalted butter and 1/2 tsp salt)
½tspalmond extract
½tspvanilla extract
pinch of nutmeg
2tspcinnamon
Instructions
Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
Pass the custard through a fine-mesh sieve. Beat in the butter.
Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
Before serving, dust the cinnamon over the milk tart. Slice and serve.