Cinnamon Pastry Cream Pie
Description
Preheat the oven to 160 degrees. Roll out the shortcrust pastry on a lightly floured surface to a thickness of 3 mm. Transfer the dough to a 22 cm diameter tart pan, pressing it evenly and trimming the edges. Line the pastry with parchment paper and bake until the edges turn golden brown, about 25 minutes. Remove the parchment paper and continue baking until the crust is golden, about 15 minutes more. Transfer the tart to a wire rack and let it cool completely. Bring the cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a boil in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove the vanilla pod and cinnamon sticks. Whisk the egg yolks and sugar together with a mixer at medium speed for about 2 minutes. Gradually add the hot cream mixture and cornstarch, whisking constantly until smooth. Strain the mixture through a fine sieve into the cooled tart shell. Bake for about 50 minutes. Transfer to a wire rack and let cool completely. Chill in the refrigerator for at least 4 hours, or preferably overnight. Before serving, lightly dust the top of the tart with ground cinnamon.