MILK TART

For the pastry:
1. Pre-heat oven to 180°C.
2. Cream butter and sugar, add egg, flour, salt and baking powder. Combine to form a dough.
3. Press dough, ½ cm thickness, into 2 small or one large lightly greased tart dish, 25 – 30 cm. Line with baking paper and fill with rice. Bake blind for 30 minutes then remove the rice and paper and return to the oven for a further 10 minutes until golden brown.

For the filling:
4. Bring milk to the boil
5. Beat eggs well and add sugar, cornflour, flour and salt.
6. Pour boiling milk into the mixture and stir well
7. Return to the stove and stir continuously until mixture thickens, add butter and vanilla essence and pour into blind baked pie dough lined case or cases
8. Allow to set in fridge
9. Dust with Cinnamon

TIP: Use a stencil with a simple design for your cinnamon dusting.