Caramel Tart

Place the flour in a well on the work surface, add the sugar, the egg yolks, one level tablespoon of cinnamon, a pinch of salt, and the softened butter cut into pieces.

Quickly mix with your fingertips, then work the dough until the flour is fully incorporated with the other ingredients.

Form the dough into a ball, wrap it in a cloth and let it rest in a cool place for one hour.

Line the bottom and sides of a tart pan with the shortcrust pastry rolled out to about one centimeter thickness.

Fold the edge of the pastry over itself to form a two-finger-high border.

Prick the base with a fork, cover it with baking paper and pour a layer of dried beans over it.

Place the pan in the oven at 200°C for about a quarter of an hour, then remove the beans and the paper and let cool.

Pour two tablespoons of sugar into a small saucepan with a teaspoon of water and over medium heat dissolve and then caramelize the sugar.

Little by little and always stirring, add the hot milk.

Whisk the yolks with the remaining sugar in a saucepan, then add the flour and little by little continue stirring.