For the crust:
Mix together the flour, cinnamon, and salt.
Grate the butter and mix it with the flour mixture, stirring until the butter is barely coated with flour.
In another bowl, mix the brown sugar, egg yolk, and 4 tablespoons of water.
Add this mixture to the flour mixture and stir until the dough starts to come together, adding water as needed.
Wrap and refrigerate for 30 minutes.

On a lightly floured surface, roll out the dough to a thickness of 3mm.
Line a 9″ (23cm) tart mold with the dough and refrigerate for 30 minutes.
Preheat the oven to 375F (190C).
Line the tart mold with parchment paper and fill with dry beans.
Bake for 18 to 20 minutes, remove the beans and parchment paper, and continue baking for 10 to 12 minutes or until the center of the tart is dry and the edges are lightly browned.
Let cool.

For the filling:
In a saucepan, heat the butter and brown sugar over medium heat, stirring constantly, until the syrup starts to boil.
Whisk in the cream and syrup, and stir until the mixture starts to simmer.
In a bowl, whisk together the egg yolks, cornstarch, ginger, spices, salt, and milk.
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until smooth.
Return the mixture to the saucepan and stir until it thickens and starts to boil.
Pour the mixture into the cooled tart crust.
Cover with plastic wrap and refrigerate until set (at least 6 hours).

For the finishing touch:
Beat the cream and sugar until stiff peaks form.
Serve with each slice of tart.