1/2 Cup Castor Sugar
125 Grams Butter
1 Extra Large Egg (or a Large Egg)
Good Pinch of Salt
1 teaspoon Vanilla Essence/Extract
2 Cups All- Purpose Flour
2 teaspoon Baking Powder
Preheat the oven to 180 degrees Celsius
Cream together the Butter and Castor Sugar, then beat in the egg, vanilla essence and salt
Make a soft biscuit dough by adding the dry Ingredients.
You may rest the dough at this stage, if you prefer.
Press the Dough into a large, well greased Tart Pan, or using smaller amounts of dough, press into mini tartlet pans.
Prick the surface a few times, with a fork. Blind Bake in preheated oven for 10-15 minutes, until the pastry is lightly golden.
Allow the pastry base to cool well, before adding in the filling.
2 and 1/2 Cups Milk
2 Extra Large Eggs
1/2 Cup Castor Sugar
4 Tablespoon Corn Flour (maizena) + 1/4 cup milk to make a slurry
1/2 teaspoon Vanilla Essence/extract OR Vanilla Pod.
Small Cinnamon Stick (Optional)
1 Tablespoon Butter
Cinnamon Powder, For Dusting
Make a slurry of the corn flour, using the 1/4 cup milk
Whisk together well, the Eggs, Castor Sugar, as well as the Corn Flour Slurry.
Warm the Milk on Stove Top, infusing with the cinnamon stick and vanilla essence/extract/pod, until just before boiling. When warmed, remove the cinnamon stick and vanilla pod(if using)
Temper the Egg/Cornflour Mix, by adding a little of the warmed milk to it, and then returning it to the larger batch of warmed milk.
Using a Balloon whisk, Whisk as you add in the egg/corn flour slurry, to prevent it clumping up.
Allow the milky custard to cook, until smooth and thick in consistency.
Remove from stove top, and cool slightly, Follow by whisking in the 1 Tablespoon Butter and a dash of Cinnamon Powder into the prepared milky custard filling, until well combined.
Pour the Milky Custard Filling into the prepared Sweet Cookie Pastry Base, Allow to cool slightly so it forms a crust, and sprinkle the top of the tart with more cinnamon powder.
Allow to set and chill in the refrigerator overnight, for best results.