Milk Tart

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1. 1Step 1: Grease a 9-inch tart pan with a removable bottom, making sure it is well coated. Set aside.
2. 2Step 2: Place flour, salt, and sugar in a food processor and pulse a couple of times to mix the ingredients.
3. 3Step 3: Toss in the butter and pulse until a rough dough forms.
4. 4Step 4: Add the egg yolk and pulse until the dough barely comes together.
5. 5Step 5: Remove the dough, place it on a work surface, and knead just enough to incorporate everything, working the dough as little as possible. Overworked dough will make tough pastry. When it's ready, it will be barely moist and come together into a ball.
6. 6Step 6: Lightly press the dough onto the prepared pie pan, working from the center out until the bottom and sides are fully covered. Again, be gentle when pressing the dough onto the pie pan.
7. 7Step 7: Place the pie crust in the freezer for at least 30 minutes to prevent the dough from rising during baking. If you are in a rush, weigh it down with beans to prevent it from rising.
8. 8Step 8: Place the rack in the center of the oven, then preheat it to 400℉ (205℃).
9. 9Step 9: Bake the crust for 20-25 minutes or until it's dry and golden brown. Set aside.
10. 10Step 10: Place a saucepan over medium heat, add milk, butter, cinnamon, and nutmeg, and bring it to a boil. Remove it from the heat.
11. 11Step 11: In another bowl, mix the flour, cornstarch, sugar, and the extracts. Whisk in the eggs until smooth. Gently whisk the mixture into the saucepan, stirring constantly to avoid lumps.
12. 12Step 12: Now return the pan to the heat and keep stirring constantly until it starts to bubble. Cook for 5-6 minutes.
13. 13Step 13: Remove from the heat and pour the mixture into the baked pastry shell. Sprinkle it with cocoa powder or ground cinnamon and chill until ready to serve.