Instructions:
- Prepare the pastry: Combine flour, 2 tablespoons sugar, and salt. Cut in cold, cubed butter until coarse crumbs with pea-sized pieces remain.
- Hydrate the dough by adding ice water one tablespoon at a time until the dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
- Roll the chilled dough to 1/8-inch thickness and carefully line a 9-inch tart pan. Trim, crimp edges, and prick the bottom with a fork.
- Blind bake the shell: Line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5-7 minutes until lightly golden. Let cool slightly.
- Warm the dairy: Gently heat milk, heavy cream, cinnamon, vanilla paste, and seeds (if using) in a saucepan until steaming. Remove from heat and steep for 10 minutes. Strain the mixture.
- Whisk egg mixture: In a separate bowl, whisk together egg yolks, whole eggs, ¾ cup sugar, and a pinch of salt until pale and slightly thickened.
- Temper the eggs: Slowly stream about one cup of the warm dairy mixture into the egg mixture while whisking constantly to prevent scrambling.
- Combine and strain: Pour the tempered egg mixture back into the saucepan with the remaining dairy. Whisk gently. Pass the entire custard mixture through a fine-mesh sieve into a clean bowl or jug.
- Fill and bake: Place the pre-baked shell on a baking sheet. Carefully pour the liquid custard into the shell.
- Bake low and slow at 325°F (160°C) for 35–45 minutes. The pie is done when the edges are set but the centre still has a slight wobble.
- Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight.
- Serve dusted with the remaining tablespoon of sugar.