125g butter, softened
½ cup castor sugar
2 cups cake flour
1 tsp baking powder
Pinch of salt
2 ½ cups milk
1 cinnamon stick
½ cup sugar
2 Tbs flour
2 Tbs corn flour
1 tsp vanilla paste
Large Tbs butter
1 tsp ground cinnamon
Cream butter and sugar together and add the egg, beating well to combine.
Add all the other ingredients – 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.
For the filling:
Place milk and cinnamon stick into a pot and bring to the boil.
In a bowl, whisk together the egg, sugar, flour, corn flour and vanilla.
Pour the 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 the spoonful of 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.