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1
Set the oven at 200C (400F).
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2
Lightly grease a 24-cm (10-inch) shallow enamel plate or quiche tin.
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3
Roll out the pastry and line the baking plate or tin.
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4
Press in a piece of oiled foil and bake for 10 minutes.
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5
Remove foil and bake the crust for about 5 minutes more until crisp and golden.
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6
Allow to cool.
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7
Measure three-quarters of the milk into a saucepan, add the cinnamon and heat to just below boiling point.
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8
Set aside to infuse for about 15 minutes.
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9
Mix together the remaining milk, egg yolks, flour, cornflour (cornstarch), castor sugar (superfine or regular sugar) and baking powder.
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10
Strain the cinnamon-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens.
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11
Remove from the heat, and whisk in the butter and vanilla essence.
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12
Cool to room temperature.
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13
Reduce oven temperature to 180C (350F).
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14
Whisk the egg white stiffly and fold into the custard.
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15
Pour into the pastry shell and bake for 10 minutes.
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16
Reduce oven temperature to 160C (325F) and bake for about 30 minutes more, until the filling is set.
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17
Slide the hot tart onto a plate, sprinkle with ground cinnamon and serve warm.
