Melktert (Milk tart)

In a large mixing bowl, combine the flour and a pinch of salt.
Add the cold, cubed butter to the flour and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the sugar and mix it into the flour mixture.
Beat the egg and add it to the mixture. Mix until a dough forms. If the dough is too dry, you can add a little cold water, a tablespoon at a time, until it comes together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 180°C (350°F).
In a saucepan, heat the milk and cinnamon stick over medium heat until it's hot but not boiling. Remove the cinnamon stick and discard it.
In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
Remove the mixture from the heat and stir in the vanilla extract.

Roll out the chilled pastry dough on a floured surface to fit a tart tin (about 23 cm or 9 inches in diameter). Line the tart tin with the pastry, trimming any excess.
Pour the prepared filling into the pastry crust.
Bake in the preheated oven for 25 minutes, or until the filling is set and the pastry is golden brown.
Allow the milk tart to cool to room temperature before refrigerating for a few hours or overnight.
Before serving, dust the top of the tart with ground cinnamon if desired.
Enjoy your delicious South African Milk Tart!