Jewish tart

Prepare the filling: Heat 250 ml (1 c) of the custard until lukewarm. Sprinkle the gelatine over the water and leave to sponge. Melt over steam or in the microwave oven and stir into the lukewarm custard. Add the remaining custard, mix and chill until just before using. Preheat the oven to 180 ºC. Turn two 20 cm loose-bottomed cake tins upside down and spray the bottoms with non-stick spray or butter lightly. Beat the castor sugar and butter together and beat the eggs in one by one. Sift the dry ingredients on top. Mix to form a soft dough, gather into a ball and cover with plastic wrap. Chill in the fridge for 20 minutes. Divide the dough into five parts. Roll two of the parts out thinly to fit on top of the upturned cake tins. Place on top of the upturned cake tins and roll with a cake roller to trim the edges neatly. Place in the fridge or freezer for a few minutes to firm and bake for about 6-8 minutes until the pastry rounds are straw-coloured. Remove from the oven, cool slightly and remove to a wire rack with an egg flip. Leave to cool. Wash the cake tins to cool them, spray with non-stick spray and repeat with the remaining three parts of dough until all the pastry bases have been baked. Leave them to cool completely. Using a wire beater beat the custard (it will be slightly set) until creamy. Place one of the pastry circles on a serving platter and spread a quarter of the custard filling on top. Repeat with the remaining custard and pastry circles, ending with a pastry circle. Sprinkle with cinnamon sugar.
Makes 1 medium-sized tart.