For the pastry crust:
  • 7 Tbl cold unsalted butter, diced
  • 1/2 c granulated sugar
  • Approx 1 3/4 c (230 grams) Better Batter All-Purpose Flour, plus more for the work surface
  • 1/2 tsp baking powder
  • 1 egg, lightly beaten
  • 1/4 tsp salt
Ingredients for the filling:
  • 3 c milk
  • 5 1/2 Tbl unsalted butter
  • 3 eggs, whites and yolks separated
  • 1/2 c sugar
  • 1 Tbl vanilla
  • 3 Tbl cornstarch
  • 1 Tbl granulated sugar
To serve:
  • 1 tsp ground cinnamon
You will also need a rolling pin, dry beans or pie weights for the blind baking, and a tart pan with a removable bottom. I use a rectangular pan, but a round pan will work too.


Prepare the pastry crust. In the bowl of a stand mixer, or using an handheld electric mixer, beat together the butter and sugar until light and fluffy. Add flour, baking powder, and salt and mix until the dough is moist and has a sandy consistency. Mix in beaten egg then dump the dough onto plastic wrap and flatten into a disc. Refrigerate at least one hour or up to overnight. Preheat the oven and blind bake the crust. Preheat the oven to oven to 350 degrees. Roll out the dough with a rolling pin on a well-floured work surface. Line a tart pan and gently press the dough into the fluted sides. Prick the dough with a fork, cover with parchment paper or foil and pour over beans or pie weights. Blind bake for 20 minutes. Remove the parchment and beans and bake for an additional 10 minutes until golden. Prepare the filling. While the crust is baking, make the filling. Melt butter in milk over medium heat. In a medium bowl beat in the egg yolks, sugar, and vanilla, then add the cornstarch. Temper the eggs by adding a tablespoon of hot milk into the egg mixture, stirring to avoid eggs from scrambling. Slowly add the remaining milk, mixing until everything is smooth, then let the mixture cool. Whip egg whites into soft peaks and fold them slowly into the cooled egg mixture. Second bake. Pour the egg mixture into the tart shell then sprinkle the surface with sugar and cinnamon and bake for 30 minutes. Tent with foil if the crust browns too quickly. Remove from the oven and cool completely on a wire rack. Cut into wedges or slices and serve with an extra sprinkle of cinnamon. Serves 8+ depending on serving size. Adapted from Juls' Kitchen