|ready-made puff pastry|
|2||eggs — separated|
|60 ml||cake flour|
|30 ml||custard powder|
|1 tsp||vanilla paste|
|1/4 tsp||cream of tartar|
|ground cinnamon — for dusting|
For the base:
Cut the puff pastry to size and then line a tart tin. Brush the pastry with a lightly beaten egg white then refrigerate.
For the filling:
Heat the milk with a cinnamon stick in a medium pot (do not boil).
Beat the yolks and sugar until creamy and light then add the flours, custard powder and salt – the mixture will be quite thick.
Add pour the milk into the egg mixture slowly then return all of it to the pot.
Bring to the boil and whisk constantly until thickened.
Remove from the heat and whisk in the butter and vanilla paste.
Whisk the egg whites and cream of tartar in a clean bowl until soft peaks form. Fold into the custard filling.
Pour into the chilled pastry case and bake at 180⁰C for about 30 minutes, or until golden.
Sprinkle with cinnamon and allow to cool before serving.