Preheat oven to 220 ºC (425 ºF).
Line a 24 cm pie dish with the puff pastry.
Cut 2 long strips of pastry, each 4 cm wide , and place one of them along the rim of the pie dish. Brush with ice-cold water and place the other strip on top.
Press the edge of the crust down on the outside of the pie dish to create a wavy effect.
Brush the pastry with a little beaten egg white and place in the fridge.
In the meantime, heat the milk, naartjie rind and stick cinnamon and leave for 45 minutes. Then bring the flavoured milk to the boil and strain through a sieve.
Blend a little of the milk with the cornflour, cake flour, salt, sugar and egg yolks to form a smooth paste.
Stir the paste into the heated milk and return the mixture to the stove.
Heat, stirring continuously, until the mixture comes to the boil and thickens.
Remove from the heat and place the butter on top.
Melt the butter, tilting the saucepan from side to side, so that the melted butter covers the entire surface of the mixture.
Beat the egg whites and almond essence together until stiff peaks form and fold into the mixture.
Turn into the prepared pie dish and bake for 10 minutes. Reduce the heat to 180 ºC (350 ºF) and bake for another 15 minutes.
Sprinkle with cinnamon sugar and serve lukewarm.
Makes a medium-sized tart.