Serves: 1 Tart
For the pastry:
115 g Butter
½ cup White Sugar
2 cups SUPREME Cake Wheat Flour
A pinch of salt
2 teaspoon Baking powder
For the filling:
4 cups Milk
1 tablespoon Butter
2 tablespoon SUPREME Cake Wheat Flour
2 tablespoon Cornflour
Pinch of salt
1 teaspoon Vanilla essence
1 cup White Sugar
Ground cinnamon for sprinkling
Pre-heat oven to 180°C.
Cream butter and sugar, add egg, flour, salt and baking powder. Combine to form a dough.
Press into 2 small or one large lightly greased tart dish. Bake at 180°C until golden.
For the filling: Boil the milk and butter in a medium pot.
Beat the remainder of the ingredients together to make a smooth mixture.
Add to the milk and bring to the boil again, whisking until thickened.
Pour into the pastry case and sprinkle with cinnamon.
TIP: Cut a stencil with a simple design from an old cereal box to add a fun twist to your cinnamon dusting.
Leave in oven to set.