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2 cups all-purpose flour
3 tablespoons sugar
3/4 cup cold butter
2 large egg yolks, lightly beaten
1/4 cup cold milk
1-1/2 cups sugar
1-1/2 cups heavy whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups coarsely chopped walnuts
In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes.
Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.