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1
Roll out the pastry on a floured board until thinner.
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2
Beat an extra egg -- not one of the 4 in the ingredient list -- in a small bowl.
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3
Line 2 average-size or smaller pastry plates with the pastry, being careful not to strech it. Crimp edges, paint with the egg, and put in fridge to keep cold.
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4
Heat oven to 400 deg F/200 deg Celsius.
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5
Heat 3 of the cups of milk with the cinnamon. If using stick cinnamon, take it out when milk is hot (not boiling).
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6
Mix the flour, cornflour, salt and 4 tablespoons of the sugar with the extra cup of milk in another pot. Add the hot milk to this mixture, and keep whisking to prevent lumps forming.
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7
Bring to a slow boil while stirring or whisking, add vanilla, keep stirring.
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8
Take from heat and add the butter.
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9
Whisk the egg whites until stiff, add the rest of the sugar (4 tblsp) and whisk until really firm and glossy.
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10
Now whisk the egg yolks well, and add to the cooled milk mixture: you don't want boiled eggs!
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11
Fold in egg whites; use a whisk to incorporate them.
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12
Pour into the 2 lined pastry plates.
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13
Bake in the pre-heated oven: 10 mins at heat given above, then lower heat to 350 deg F/180 deg Celsius.
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14
Bake until puffed up and golden brown on top -- about 20+ minutes extra.
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15
When they come out of the oven you can sprinkle the tops with a cinnamon-sugar mixture.
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16
The milk tarts will fall again, which is normal. Best served still slightly warm, but can be made ahead, cooled and refrigerated. Always serve at room temperature or warm in oven again.
