Makes 2 tarts
Preparation time 45 minutes
Baking time 15 minutes
Oven temperature 180°C

Pastry

• 65g (70ml) butter
• 105g (125ml) sugar
• 5ml vanilla essence
• 1 large egg
• 270g (500ml) cake flour
• 10ml baking powder

Filling

• 1 litre milk
• 50g (60ml) sugar
• 30g (50ml) cornflour
• 30ml butter
• 4 large egg yolks
• ground cinnamon or cinnamon sugar, to serve

1 Pastry Beat the butter and sugar together until creamy. Add the vanilla and egg and beat well. Fold in the flour and baking powder.

2 Divide in half and press into two greased pie dishes. Press out as thinly as possible. (Roll it between two sheets of baking paper, if you prefer, then line the tins.) Prick the bases all over with a fork and bake in a preheated oven for 15-20 minutes or until crisp. Remove from the oven and set aside to cool.

3 Filling Heat the milk. Mix the sugar, cornflour and butter together. Stir a little warm milk into the mixture then add to the remaining milk.
Stir until it starts to thicken.

4 Whisk the egg yolks and stir a little of the hot mixture into the eggs, then stir into the hot mixture. Stir over a medium heat until thickened and smooth.

5 Pour into the prepared pie crusts. Leave to cool. Sprinkle with ground cinnamon or cinnamon sugar.

Text and image: Ideas magazine