- 200-250 g ready-made short-crust pastry
- A handful of dry beans, for blind baking
- 1 litre Ayrshire milk
- 200 g sugar
- 1/2 vanilla pod
- 1 cinnamon quill
- 70 g cake flour, plus extra for dusting
- 50 g corn flour
- 2 t custard powder
- 1/2 t salt
- 3 eggs, separated
- 6 T water
- 60 g butter
- 1 t almond essence
- 2 t ground cinnamon
Preheat the oven to 180°C.
Roll out the pastry* dough on a lightly floured surface, then use to line a loose-bottomed nonstick cake tin.
Line the pastry with baking paper and top with a handful of dry beans. Bake for 10 minutes, then remove from the oven.
Remove the paper and beans, then return the tart to the oven and bake for a further 5 to 10 minutes.
Meanwhile, in a deep saucepan, heat the milk, half the sugar, vanilla and cinnamon until warm but not boiling.
Sift the dry ingredients into a mixing bowl.
In another mixing bowl, add the egg yolks, water and remaining sugar and whisk until pale and light.
Add the dry ingredients to the egg mixture, then add the hot milk mixture to the egg-and-flour mixture and whisk until smooth.
Return the mixture to the saucepan and place back on a medium heat. Add the butter and stir until thick – take care not to boil.
Remove the cinnamon and vanilla pod, then whisk the egg whites until soft peaks form.
Fold into the custard mixture and add the almond essence.
Pour into the baked pastry case and bake for 20 minutes.
Score the surface of the tart using a blow torch or place under a hot grill to brown.
Dust with cinnamon and allow to cool before serving.
*Cook's note: If you want, you can make your own pastry