Milk tart

Cream together the sugar and soft butter, stir in the beaten egg

Add the flour, baking powder and salt, stir until well combined.

With your finger press a thin layer of crust mixture in a 27cm tart case. Once done use a fork to press out air bubbles. (Do not prick the tart case full of holes, use the flat size of fork.)

Preheat oven to 180C (356F) and bake for 10-15 min until golden brown

In a large pot heat up the 875ml milk and butter till the butter is melted and steam is rising. Do not overheat otherwise you milk will burn.

Whisk together the sugar, flour, corn flour, salt, vanilla essence with the 125ml milk and eggs, till it forms a smooth paste.

Add the egg paste to the hot milk and whisk continuously to prevent lumps from forming.

Continue whisking until the filling thickens and the flour taste has been "cooked out"

Pour the thicken filling over the baked tart crust, make sure it is evenly distributed.

Sprinkle generously with Cinnamon

Let it cool down completely, before putting in the fridge for a minimum of 3 hours before serving.