- 62.5g butter, softened
- 1/4 cup castor sugar
- 1 egg
- 1 cups cake flour
- 1 tsp baking powder
- Pinch of salt
- 2 1/4 cups milk
- 1 cinnamon stick
- 1/2 cup sugar
- 1 1/4 Tbs flour
- 1 1/4 Tbs corn flour
- 1 tsp vanilla paste
- 1 tsp ground cinnamon
Cream 62.5g butter and castor sugar together and add 1/2 of the egg, beating well to combine.
Add cake flour, 1 tsp baking powder and a pinch of salt – to form a stiff dough.
Press dough evenly into a tart tin.
Dock the pastry base then blind bake at 180C for 30 min or until the pastry is golden and crispy.
Place milk and cinnamon stick into a pot and bring to the boil.
In a bowl, whisk together 1/2 of the egg, sugar, flour, corn flour and vanilla.
Pour 2 1/4 cups boiling milk into the egg mixture, while continuously whisking.
Discard the cinnamon stick then return mixture to the pot and cook on medium heat until thickened.
Add 1 tbsp butter and stir through.
Pour into the baked pastry shell and sprinkle with the ground cinnamon.
Allow to cool completely cool at room temperature before storing in the fridge.