Milk Tart - cooking recipe

Ingredients

Crust
5 ounces butter, room temperature
1/2 cup sugar
2 eggs
2 1/4 cups flour
2 teaspoons baking powder
1 pinch salt
Filling
4 1/2 cups milk
3 tablespoons butter
3 tablespoons flour
3 tablespoons cornstarch
3/4 cup sugar
3 eggs
1 tablespoon vanilla
1 teaspoon cinnamon
2 tablespoons sugar

Preparation

Preheat oven to 400 degrees F.
For crust: Cream butter and sugar.
Add eggs, then flour, salt and baking powder.
Using 1/2 of dough, press into pie plate.
Repeat with other half of dough in other pie plate.
Prick all over with fork and bake for 10 minutes.
No further baking is required.
For filling: Heat milk and melt butter in it. Allow to cool 10 minutes before proceeding with recipe.
Beat eggs with flour, cornstarch, sugar and vanilla. With a ladle, slowly dribble in some of the hot milk mixture while whisking eggs continuously, to temper the eggs and bring them up in temperature. Add all the milk mixture in this way, never forgetting to whisk.
Pour the custard back into the pot and cook, whisking constantly, until custard thickens, about 8 minutes.
Pour into baked shells and sprinkle with cinnamon and sugar.
Allow to cool completely, and refrigerate.