Preparation of the base: Preheat the oven to 190C degrees. The easiest way to prepare the foundation is to use a food processor or chopper. Put sifted flour, the salt and the butter into the robot. Turn several times, add egg and again rotate until crumbs form. Add cold water spoon by spoon after each mix. Me I needed 3 tbsp water to make the dough uniform. If you do not have a robot dough is prepared in the following way: Put the sifted flour and salt in a bowl, add the butter and start rubbing on receipt of crumbs. Add the sugar, egg and water and knead a soft dough. No matter how you prepare the dough does not knead longer. Faster you collect a ball, let's remain brittle and crisp. Wrap the dough in foil and leave in the fridge for 20-30 minutes. Divide the dough into two parts. Roll out the dough to a thickness of about 4-5 mm. Using a rolling pin port on the rolled out dough for pie pan or other suitable pan (20-21 cm diameter). Worried dough into the bottom and sides well, cut out the excess with a fork and pierce the bottom. Bake about 20 minutes or until golden color. Remove from oven and let side to cool. You can bake in a baking dish, as long as one is baked dough for other leave in the refrigerator or in two trays, as long as the first bake another leave in the refrigerator. Making the filling: Beat the eggs, sugar, salt, flour and cornstarch. Heat the milk to boiling. Gradually and stirring continuously, add to egg mixture. Return the mixture on the stove, stirring constantly until thickened. Once removed from the heat, add the butter and vanilla. Pour the mixture into the baked ground. Sprinkle with cinnamon. Allow to cool to room temperature, then move the refrigerator for 1-2 hours or until the cream tighten. * These quantities are for 2 tart in pan size 20-21 cm I to those products made 2 tart - respectively 24 cm and 17 cm trays.