1) Pour the flour on a pastry board and quickly mix the butter cold into small pieces with your fingertips, so as to obtain a crumb mixture. Form a fountain, create a hollow in the center and add it sugar, the egg, i yolks and a pinch of salt. Form a ball, wrap it in plastic wrap and put it in the fridge for 1 hour.
2) Dissolve in a saucepan la cinnamon and a scratch of nutmeg with very little milk, then add the rest of the milk and the cream and heat; remove from heat and let it rest.
3) Roll out the dough on a lightly floured surface to a thickness of 4-5 mm and transfer it to a 26 cm diameter tart mold; trim the excess dough (it will be used for decorations), prick the bottom with a fork and transfer the mold to the fridge for 30 minutes. Meanwhile, cut out some snowflakes from the leftover dough and arrange them on a baking sheet lined with baking paper. brush them with the beaten egg yolk with a few drops of water or milk.
4) Cover the base with pastry with a wet and wrung sheet of baking paper, pour a handful of dried legumes and bake at 180 degrees for 20 minutes. Cook the biscuits at the same time until they are golden; then remove the baking paper with the legumes and cook the pastry base for another 10 minutes.
5) Whip the egg yolks with the egg and the sugar, add the milk with the cinnamon flavored cream and heat again. Pour the mixture into the base and continue cooking by lowering the temperature to 160 ° for another 20-25 minutes. Remove from the oven and let cool. Sprinkle some snowflakes with it powdered sugar, others with cinnamon and use them to decorate the cake.
This recipe has already been read 243 times!