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In a bowl, mix the flour and sugar.
Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg yolk and vanilla, mixing to combine.
Gradually add cold water, one tablespoon at a time, until a dough forms.
Press the dough into the tart pan and prick the base with a fork.
Prebake at 350°F (175°C) for 15 minutes, then let it cool.
In a saucepan over medium heat, warm the milk and butter until steaming but not boiling.
In a separate bowl, whisk the eggs, sugar, cornstarch, flour, vanilla, cinnamon, and salt until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened.
Pour the custard into the pre-baked crust and smooth the top.
Let it cool, then dust with cinnamon.
Refrigerate for at least 2 hours to set before slicing and serving.