Preparation

Preheat oven to 180°C. To make pastry, process butter and sugar in a food processor, scraping sides of bowl, until pale and fluffy. Add egg and process until combined. Add flour and baking powder, and process until mixture forms a dough. Turn out onto a lined oven tray, shape into 2 discs, cover with plastic wrap and refrigerate for 20 minutes.
Roll out each disc on a lightly floured work surface to 25 cm rounds and use to line 2 x 23 cm pie dishes. Bake for 20 minutes or until golden brown. Set aside to cool.
Meanwhile, to make filling, place milk in a saucepan and bring to the boil. Remove from heat. Whisk together eggs, sugar, flours, vanilla and a pinch of salt until smooth. Gently whisk egg mixture into hot milk and return over medium heat. Stir continuously with a wooden spoon for 4 minutes or until thick enough to coat the back of the spoon. Pour custard into pastry cases and refrigerate for 6 hours or until set. Dust with cinnamon. Slice tarts using a knife dipped in hot water.

Ingredients

  • 125 g unsalted butter, at room temperature
  • 110 g (½ cup) caster sugar
  • 1 egg
  • 300 g (2 cups) plain flour, sifted
  • 2 tsp baking powder
  • ground cinnamon, to dust
  • Custard filling
  • 1 litre milk
  • 3 eggs, lightly beaten
  • 165 g (¾ cup) caster sugar
  • 35 g (¼ cup) plain flour
  • 50 g (⅓ cup) cornflour
  • ¼ tsp vanilla essence