Milk tart

Dessert: Serves 8

Milk tart

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Milk tart

185g/6oz plain flour

15g/1/2oz corn flour

20g/3/4oz icing sugar

125g/4oz lightly salted butter

3 teaspoons cold water

Pinch salt

For the filling

800ml/11/2 pints full-cream milk

2 large eggs

125g/4oz caster sugar

50g/11/2oz plain flour

50g/11/2oz corn flour

15 lightly salted butter

1 vanilla pod, opened out

1 teaspoon cinnamon powder

Pinch salt

To make the pastry, sift dry ingredients together. Rub in the butter. Press into moulds, prick and blind bake at 180C/ 350F/Gas 4 for six minutes or until pastry is light brown. Allow to cool.

For the filling, first heat the milk and vanilla until nearly at boiling point – do not boil. Whisk eggs, adding sugar, corn flour, flour and salt. Add half the heated milk slowly to the egg mix, whisking continuously. Add to remainder of milk until a little runny but thick enough to set in fridge. Remove from heat, add butter. Spoon into pastry cases while warm. Dust lightly with cinnamon.