South African Melktert (Milk Tart) with Cinnamon Dusting

Combine flour, cold butter, and 1/4 cup granulated sugar in a large bowl. Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs. Add 1 large egg and mix until a dough forms. Wrap the dough in plastic wrap and chill for 15 minutes.

On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough.

For the filling, whisk together 1/2 cup granulated sugar and cornstarch in a medium bowl. In a separate saucepan, heat whole milk over medium heat until just simmering. Do not boil.

Gradually whisk a small amount of the hot milk into the sugar and cornstarch mixture to temper it, then slowly pour the tempered mixture back into the saucepan with the remaining milk, whisking constantly. Continue to cook over medium heat, stirring frequently, until the mixture thickens to a custard consistency, about 5-7 minutes.

Remove the saucepan from heat. Whisk 2 large eggs in a small bowl, then gradually whisk a small amount of the hot custard into the eggs to temper them. Pour the tempered eggs back into the custard, whisking vigorously. Stir in the vanilla extract.

Pour the hot custard filling into the prepared pie crust. Bake at 350°F (175°C) for 30-35 minutes, or until the crust is golden brown and the filling is set but still has a slight wobble in the center.

Remove the melktert from the oven and let it cool completely on a wire rack. Once cooled, dust generously with 1/2 teaspoon ground cinnamon before serving.