Put the milk, cream, naartjie peel, vanilla pod and cinnamon quill in a large saucepan, place over low flame and bring very slowly to the boil.
As soon as the milk begins to seethe and rise in the pan, remove it from the heat, cover and set aside for 15 minutes to infuse. Strain the milk into a jug or bowl and discard the peel, vanilla pod and cinnamon.
Break the eggs into a mixing bowl and whisk them lightly.
Add the flour, cornflour, caster sugar and one-third of the warm, strained milk.
Beat together, using a wire whisk, until quite smooth.
Pour this mixture back into the saucepan and add the remaining two-thirds of milk.
Cook, over a low flame, stirring constantly, until the mixture is thick and smooth - it should have the consistency of a thick white sauce. Don't allow the mixture to boil.
Pour the mixture into the prepared pie dish and bake at 160ºC for 25-35 minutes, or until the filling has set but is still rather wobbly in the middle. Remove from the oven and allow to cool.
Put the ground naartjie peel and caster sugar into a tea strainer and sift this mixture all over the top of the tart.
Makes one 23cm tart.
Reprinted with permission of Scrumptious South Africa.
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