Old fashioned milktart

Preheat the oven to 220 ºC and spray a 24 cm pie dish with non-stick spray. Line the pie dish with the puff pastry. Cut two long strips of pastry, each about 4 cm wide. Place one pastry strip along the top edge of the pie dish and brush with ice water. Lay the other pastry strip on top of the first and crimp the edge. Separate the eggs and lightly beat the egg whites. Set the yolks aside for later. Brush the bottom of the pie crust with a little of the beaten egg white and chill. Heat the milk, naartjie rind and cinnamon sick. Switch off the plate and leave the milk mixture-to stand for 45 minutes. Bring to the boil and pour through a sieve. Pour a little of the milk into a mixing bowl and blend with the cornflour, cake flour, salt, sugar and egg yolks to form a smooth paste. Add the flour mixture to the hot milk and return to the stove. Heat while stirring continuously until the mixture comes to the boil and thickens. Remove from the heat and place the butter on top. Tip the saucepan so the melted butter covers the entire surface of the mixture. Beat the egg whites and almond essence together until soft peaks are formed and fold into the milk mixture. Turn the mixture into the prepared pie dish and bake for 10 minutes. Reduce the heat and bake at 180 ºC for another 15 minutes. Sprinkle with cinnamon sugar and serve lukewarm.
Makes 1 medium-sized tart.