For the crust:

For the filling:


For the crust:

Whisk butter and sugar with a wooden spoon until it becomes fluffy. Add flour, baking powder, 1 pinch of salt and vanilla.

Mix with fingers until you obtain a moist and sandy dough.

Mix beaten egg, flatten the dough and wrap in plastic foil. Leave it to rest in the refrigerator for one hour.

Preheat oven to 180° C. Roll out the dough with a rolling pin on a well floured work surface.

Line a round tart tin, 20 cm in diameter and at least 3 cm deep. Prick the dough with a fork, cover with baking paper and pour over beans.

Bake for 20 minutes. When it gets golden, remove baking paper and beans and bake for 10 more  minutes.

For the filling:

Melt butter in milk over medium heat. Beat egg yolks with sugar almond extract and vanilla, then incorporate the cornstarch and custard powder.

Add a tablespoon of hot milk into the egg mixture, stirring to avoid eggs from scrambling.

Add the remaining milk, mixing until everything is smooth, then let it cool.

Pour egg mixture into the tart shell, sprinkle the surface with sugar and cinnamon and bake in preheated oven at 180°C for 30 minutes.

Let cool completely.