125 g butter, softened
1/2 cup castor sugar
1 egg
2 cups cake flour
1 tsp baking powder
pinch of salt
2 1/2 cups milk
1 cinnamon stick
1 egg
1/2 cup sugar
2 tbsp flour
2 tbsp corn flour
1 tsp vanilla paste
large tbsp butter
1 tsp ground cinnamon
For the pastry:
Cream butter and sugar together
Add the egg, beating well to combine
Add the cake flour, baking powder and salt
Mix thoroughly to form a stiff dough
Press the dough evenly into a tart tin
Dock the pastry base
Blind bake at 180°C for 30 min or until the pastry is golden and crispy
For the filling:
Place milk and cinnamon stick into a pot
Bring to the boil then discard cinnamon stick
Whisk together eggs, flour, sugar, corn flour and vanilla
Pour the hot milk into the egg mixture, whisking continuously
Return milk mixture to the pot and cook on medium heat until thickened
Stir through a spoonful of butter
Pour milk mixture into baked pastry shell
Sprinkle over ground cinnamon
Leave tart to cool completely before serving